NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Canned chickpeas

0.75 cup Non-fat plain Greek yogurt

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

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 drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  Place the broccoli florets, diced red bell pepper, and dried chickpeas onto the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika; toss well to coat every piece evenly.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.

• 6

  While the vegetables roast, prepare the protein-boosted dressing by whisking the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.

• 7

  Warm the pre-cooked quinoa in a small pan or microwave if necessary.

• 8

  To assemble, place the warm quinoa in a bowl and top with the roasted vegetable and chickpea mixture.

• 9

  Add a generous dollop of the savory yogurt sauce and finish by sprinkling the hemp hearts over the top for extra texture and protein.