NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup cauliflower florets

1 cup fresh spinach

0.25 cup cooked quinoa

0.75 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0 tsp extra virgin olive oil

1 tsp curry powder

0.5 tsp ground turmeric

1 clove garlic

0.5 inch fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a large mixing bowl, toss the cauliflower florets and chickpeas with the extra virgin olive oil, curry powder, ground turmeric, sea salt, and black pepper until every piece is well coated.

• 3

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 25 minutes, or until the cauliflower is golden and the chickpeas are slightly crisp.

• 4

  While the vegetables are roasting, finely mince the garlic and grate the fresh ginger.

• 5

  In a serving bowl, combine the warm cooked quinoa with the fresh spinach, allowing the residual heat to gently wilt the greens.

• 6

  Stir the minced garlic and grated ginger into the quinoa and spinach mixture for a punch of fresh flavor.

• 7

  Top the quinoa base with the roasted cauliflower and chickpeas once they are finished.

• 8

  Finish the bowl with a dollop of non-fat Greek yogurt and a generous sprinkle of nutritional yeast for a savory, protein-packed finish.