NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 cup Cooked quinoa

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they roast up crispy.

• 3

  On the prepared baking sheet, combine the dried chickpeas, broccoli florets, and diced red bell pepper.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder, tossing until everything is evenly coated.

• 5

  Roast for 20 to 25 minutes, tossing the vegetables halfway through, until the broccoli is tender and the chickpeas are golden brown.

• 6

  While the vegetables are roasting, prepare the high-protein dressing by whisking together the non-fat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth and creamy.

• 7

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

• 8

  Drizzle the lemon-yogurt dressing over the bowl and finish with a sprinkle of hemp hearts for added texture and protein.