NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

3 oz tempeh

1 cup broccoli florets

0.5 cup red bell pepper

0 tbsp olive oil

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  In a large bowl, combine the drained chickpeas, cubed tempeh, broccoli florets, and sliced bell peppers.

• 3

  Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until everything is evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and slightly charred.

• 5

  While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl to create a smooth, zesty sauce.

• 6

  Divide the roasted mixture into bowls, top with a generous dollop of the lemon-yogurt sauce, and sprinkle with nutritional yeast before serving.