NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

1.5 cups Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1.5 cups Non-fat Greek yogurt

1 tbsp Lemon juice

1 clove Garlic

1 cup Kale

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  In a large bowl, toss the chickpeas and cauliflower florets with the extra virgin olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the cauliflower is tender and the chickpeas are crisp.

• 4

  While the vegetables roast, prepare the high-protein sauce by whisking together the non-fat Greek yogurt, lemon juice, minced garlic, and nutritional yeast in a small bowl.

• 5

  Place the chopped kale in a serving bowl and massage it with a tiny pinch of salt for 1 minute until it becomes dark green and tender.

• 6

  Assemble the bowl by topping the massaged kale with the warm roasted vegetables and finishing with a generous dollop of the lemon garlic yogurt sauce.