NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup edamame

1 cup broccoli florets

1 cup kale

1.5 tbsp hemp hearts

2 tbsp nutritional yeast

0.25 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse and thoroughly dry the chickpeas using a clean kitchen towel to ensure they get maximum crispiness.

• 3

  In a mixing bowl, toss the chickpeas and broccoli florets with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the chickpeas and broccoli in a single layer on the prepared baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and the broccoli is tender.

• 5

  While the vegetables roast, steam the shelled edamame according to package instructions until bright green and tender.

• 6

  Place the chopped kale in a large serving bowl and drizzle with lemon juice; massage the leaves with your hands for 1-2 minutes until they become soft and dark green.

• 7

  Assemble the Buddha bowl by topping the massaged kale with the roasted chickpeas, roasted broccoli, and steamed edamame.

• 8

  Finish the dish by generously sprinkling the nutritional yeast and hemp hearts over the top for a boost of protein and savory flavor.