NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup cooked chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Pat the cooked chickpeas completely dry with a paper towel to ensure they crisp up beautifully in the oven.

• 3

  Place the chickpeas, broccoli florets, and chopped red bell pepper on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetables and chickpeas for 20-25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are golden.

• 5

  While the vegetables roast, combine the non-fat Greek yogurt, lemon juice, and dried oregano in a small bowl, whisking until the consistency is smooth.

• 6

  Place the warm cooked quinoa in the base of a serving bowl.

• 7

  Spread the lemon-yogurt mixture over the quinoa or place a generous dollop in the center.

• 8

  Top the bowl with the roasted vegetable and chickpea mixture and finish with a sprinkle of hemp hearts for a nutty crunch and extra protein.