NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Lupini beans

2 cups Cauliflower florets

2 tbsp Hemp hearts

4 tbsp Nutritional yeast

2 cups Baby spinach

2 tbsp Full-fat coconut milk

1 tsp Avocado oil

1 tsp Curry powder

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets, rinsed chickpeas, and peeled lupini beans.

• 3

  Drizzle with avocado oil and sprinkle with curry powder, turmeric, sea salt, and black pepper, tossing until every piece is evenly coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the cauliflower is tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, whisk together the full-fat coconut milk and nutritional yeast in a small bowl to create a thick, savory sauce.

• 6

  Transfer the hot roasted vegetables back into the mixing bowl and pour the coconut sauce over them, tossing gently to combine.

• 7

  Add the baby spinach to the bowl, allowing the residual heat from the roasted vegetables to wilt the leaves slightly.

• 8

  Divide into serving bowls and top with hemp hearts and fresh cilantro for a boost of plant-based protein and a bright finish.