NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.75 cup nonfat greek yogurt

1 tbsp lemon juice

1 tbsp water

1 oz feta cheese

1 tbsp hemp seeds

PREPARATION

• 1

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

• 2

  In a large bowl, toss the chickpeas, broccoli florets, and diced bell peppers with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

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

• 4

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and water in a small bowl until the dressing reaches a smooth, pourable consistency.

• 5

  Assemble the grain bowl by placing the cooked quinoa in the base of a bowl and layering the roasted vegetable and chickpea mixture on top.

• 6

  Finish the bowl by crumbling the feta cheese over the top, drizzling with the lemon-yogurt dressing, and garnishing with hemp seeds.