NUTRITION

SERVINGS

INGREDIENTS

2 cup Broccoli florets

0.5 cup Cooked quinoa

1 cup Liquid egg whites

3 tbsp Hemp hearts

0.5 tbsp Tahini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a mixing bowl, toss the broccoli florets with the extra virgin olive oil, sea salt, and garlic powder until every piece is evenly coated.

• 3

  Spread the seasoned broccoli across the baking sheet in a single layer and roast for 15 to 20 minutes, or until the edges are tender and slightly charred.

• 4

  While the broccoli is roasting, heat a non-stick skillet over medium-low heat and add the liquid egg whites.

• 5

  Cook the egg whites, stirring gently and constantly with a spatula, until they are fluffy, opaque, and fully set.

• 6

  In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, then layering on the roasted broccoli and scrambled egg whites.

• 8

  Garnish the bowl with the hemp hearts and drizzle the velvety tahini dressing over the top before serving immediately.