NUTRITION

SERVINGS

INGREDIENTS

4 oz tempeh

0.25 cup cooked quinoa

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup nonfat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

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

  Slice the tempeh into bite-sized cubes and dice the red bell pepper into one-inch pieces.

• 3

  In a large mixing bowl, combine the tempeh, chickpeas, broccoli florets, and bell peppers.

• 4

  Drizzle the olive oil over the mixture and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to coat.

• 5

  Spread the vegetables and protein in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the edges are golden and crisp.

• 6

  While the vegetables roast, whisk together the nonfat Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 7

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

• 8

  Top the quinoa with the roasted vegetable and tempeh mixture, then finish by drizzling the lemon-yogurt sauce over the entire bowl.