NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the broccoli florets, diced red bell pepper, and drained chickpeas.

• 3

  Toss the mixture with olive oil, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender.

• 5

  While roasting, whisk the non-fat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until creamy and smooth.

• 6

  Scoop the warm cooked quinoa into a serving bowl and layer the roasted vegetable and chickpea mixture on top.

• 7

  Drizzle the zesty lemon-yogurt sauce over the bowl and garnish with hemp seeds for a satisfying crunch.