NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.75 cup Chickpeas

1 cup Broccoli

0.5 cup Greek yogurt

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

1 tbsp Lemon juice

0.25 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the roasted broccoli and chickpeas.

• 7

  Drizzle the yogurt sauce generously over the bowl and finish with a sprinkle of hemp seeds for added texture and nutrients.