NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower

0.5 cup chickpeas

0.5 tbsp avocado oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

3 tbsp hemp hearts

4 tbsp nutritional yeast

1 tbsp pumpkin seeds

1 cup baby spinach

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  In a large bowl, combine the cauliflower florets and chickpeas, then toss with avocado oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and water in a small bowl until smooth and pourable.

• 5

  Place the baby spinach in a serving bowl and top with the roasted cauliflower and chickpea mixture.

• 6

  Sprinkle the hemp hearts, nutritional yeast, and pumpkin seeds over the top for a significant protein boost and added crunch.

• 7

  Drizzle the tahini dressing over the bowl and serve immediately while the roasted vegetables are still warm.