NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

0.25 cup Cooked quinoa

1 cup Nonfat Greek yogurt

1 cup Broccoli florets

0.5 cup Red bell pepper

0 tbsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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, toss the chickpeas, broccoli, and bell peppers with olive oil, nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is charred and the chickpeas are crisp.

• 4

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

• 5

  Place the warm cooked quinoa in the bottom of a serving bowl and top with the roasted vegetable and chickpea mixture.

• 6

  Drizzle the lemon-yogurt sauce generously over the bowl and garnish with fresh chopped parsley before serving.