NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Cooked quinoa

0.5 cup Canned chickpeas

1 tbsp Hemp hearts

0.75 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

1 cup Broccoli florets

1 medium Red bell pepper

0.25 tsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Dice the red bell pepper and mince the garlic clove.

• 3

  In a large bowl, toss the broccoli florets, diced bell pepper, and rinsed chickpeas with olive oil, sea salt, black pepper, and smoked paprika.

• 4

  Spread the vegetable and chickpea mixture in a single layer on a parchment-lined baking sheet and roast for 20 minutes until the vegetables are tender and slightly charred.

• 5

  While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, minced garlic, and nutritional yeast in a small bowl until the dressing is smooth.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the bottom and topping it with the roasted vegetable and chickpea medley.

• 7

  Sprinkle the hemp hearts over the top and finish by drizzling the creamy lemon-garlic sauce over the entire bowl.