NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Place the chickpeas, broccoli florets, and cauliflower florets on the baking sheet.

• 4

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

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.

• 6

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

• 7

  Place the fresh baby spinach in a large serving bowl as your base.

• 8

  Top the spinach with the roasted vegetable and chickpea mixture.

• 9

  Drizzle the lemon-yogurt dressing over the bowl and finish by sprinkling the hemp hearts on top for added texture and protein.