NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.25 cup cooked quinoa

0.5 cup non-fat plain Greek yogurt

2 tbsp hemp hearts

2 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup sliced red bell pepper

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 baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  Place the chickpeas, broccoli florets, and sliced bell peppers on the baking sheet; drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 4

  Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer.

• 5

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

• 6

  While the vegetables roast, prepare the protein sauce by whisking together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.

• 7

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

• 8

  Top the quinoa with the roasted vegetable and chickpea mixture.

• 9

  Drizzle the lemon-yogurt sauce over the top and garnish with the hemp hearts for an extra boost of plant-based protein.