NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

0.25 cup cooked quinoa

1 cup non-fat plain Greek yogurt

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup broccoli florets

1 cup chopped kale

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Spread the mixture on the baking sheet and roast for 20 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 4

  While roasting, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl to create a thick, savory dressing.

• 5

  Place the chopped kale in a serving bowl and massage it with a splash of lemon juice for one minute to soften the leaves.

• 6

  Top the kale with cooked quinoa, the roasted vegetable and chickpea mixture, and a generous dollop of the yogurt dressing.

• 7

  Sprinkle the hemp hearts over the top for an extra boost of protein and a nutty finish.