NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Cooked quinoa

0.75 cup Non-fat Greek yogurt

2.5 tbsp Hemp hearts

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Rinse and thoroughly dry the chickpeas with a clean kitchen towel to ensure they become crisp during roasting.

• 3

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

• 4

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

• 5

  Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden and crisp.

• 6

  While the vegetables roast, prepare the quinoa according to package instructions if not already cooked.

• 7

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and minced garlic until the dressing is smooth and creamy.

• 8

  To assemble, spread the lemon-yogurt dressing at the bottom of a wide bowl and layer the cooked quinoa on top.

• 9

  Add the roasted vegetable and chickpea mixture over the quinoa.

• 10

  Finish the bowl by sprinkling the hemp hearts over the top for a boost of plant-based protein and a nutty texture.