NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup broccoli florets

1 medium red bell pepper

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup non-fat plain greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  In a large bowl, toss the dried chickpeas, broccoli florets, and chopped red bell pepper with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is charred and chickpeas are crunchy.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.

• 6

  Place the fresh baby spinach in a serving bowl and top with the hot roasted vegetable and chickpea mixture.

• 7

  Sprinkle the bowl with hemp hearts and drizzle the creamy lemon yogurt sauce over the top before serving.