NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Cauliflower florets

0.75 cup Lupini beans

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tbsp Tahini

1 tbsp Pumpkin seeds

0.5 tbsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets and the rinsed, peeled lupini beans.

• 3

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and nutritional yeast, tossing until every piece is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the cauliflower to roast rather than steam.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the cauliflower is tender and develops golden-brown caramelized edges.

• 6

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and water in a small bowl until a smooth, pourable consistency is reached.

• 7

  Transfer the roasted cauliflower and beans to a serving bowl or plate.

• 8

  Drizzle the lemon-tahini sauce over the top and garnish with hemp hearts and pumpkin seeds for added crunch and protein.