NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

0.75 cup Non-fat Greek yogurt

0.25 cup Cooked quinoa

0.5 tbsp Hemp hearts

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  In a large bowl, toss the chickpeas, broccoli florets, and sliced red bell pepper with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, prepare the high-protein dressing by whisking together the Greek yogurt, lemon juice, and garlic powder in a small bowl.

• 6

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted vegetable and chickpea mixture.

• 7

  Drizzle the lemon-yogurt sauce over the top and garnish with hemp hearts for an extra protein boost.