NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 cup cauliflower florets

1 cup red bell pepper

1 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tsp dried dill

2 tbsp hemp hearts

2 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Rinse the chickpeas thoroughly in a colander and pat them very dry with a clean kitchen towel to ensure they crisp up during roasting.

• 3

  In a large mixing bowl, combine the dried chickpeas, cauliflower florets, and chopped red bell pepper.

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are golden.

• 6

  While the vegetables are roasting, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl until the mixture is smooth and creamy.

• 7

  Spread the herb-yogurt mixture across the bottom of a wide serving bowl to create a flavorful base.

• 8

  Pile the hot roasted vegetable and chickpea mixture directly over the yogurt base.

• 9

  Finish the bowl by evenly sprinkling the hemp hearts and nutritional yeast over the top for a boost of plant-based protein and savory depth.