NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Cauliflower florets

1 medium Red bell pepper

0.5 medium Red onion

1 tsp Smoked paprika

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup 0% Fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Nutritional yeast

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  Chop the cauliflower into small florets, slice the red bell pepper into thin strips, and cut the red onion into wedges.

• 4

  In a large mixing bowl, combine the chickpeas, cauliflower, bell pepper, and onion.

• 5

  Sprinkle the smoked paprika, garlic powder, dried oregano, sea salt, and black pepper over the vegetables and toss thoroughly to coat.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.

• 7

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth and creamy.

• 8

  To serve, spread the yogurt mixture into the base of two bowls and top with the hot roasted vegetable and chickpea mixture.