NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

0.25 cup Cooked quinoa

0.75 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1.5 tbsp Hemp seeds

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

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 rinsed chickpeas and broccoli florets with the olive oil, garlic powder, sea salt, and black pepper.

• 3

  Toss the mixture thoroughly until the vegetables and chickpeas are evenly coated with the oil and seasonings.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are slightly crispy.

• 5

  While the vegetables roast, whisk together the non-fat Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth to create a high-protein dressing.

• 6

  Place the warm cooked quinoa in the base of a serving bowl and top with the roasted broccoli and chickpea mixture.

• 7

  Drizzle the creamy lemon-yogurt sauce over the bowl and finish by sprinkling the hemp seeds on top for added texture and protein.