NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

0.25 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

• 4

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

• 5

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the chickpeas are golden and the broccoli edges are slightly charred.

• 6

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

• 7

  To assemble, spread the lemon-tahini yogurt across the bottom of a shallow bowl.

• 8

  Pile the roasted chickpeas and vegetables on top of the yogurt base.

• 9

  Finish the bowl by sprinkling evenly with nutritional yeast and hemp hearts for an extra boost of protein and flavor.