NUTRITION

SERVINGS

INGREDIENTS

3 cups cauliflower florets

0.5 cup chickpeas

3 tbsp hemp hearts

4 tbsp nutritional yeast

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup arugula

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets and drained chickpeas with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper, tossing until evenly coated.

• 3

  Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet.

• 4

  Roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.

• 5

  While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until a pourable consistency is reached.

• 6

  Place the fresh arugula in a large serving bowl as your base.

• 7

  Top the greens with the warm roasted cauliflower and chickpeas.

• 8

  Generously sprinkle the hemp hearts and nutritional yeast over the top to maximize the protein content.

• 9

  Drizzle the lemon-tahini dressing over the entire bowl and enjoy immediately.