NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat plain Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

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

• 4

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

• 5

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

• 6

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.

• 7

  To assemble, spread the lemon-yogurt mixture across the bottom of a serving bowl.

• 8

  Pile the roasted vegetable and chickpea mixture on top of the yogurt base.

• 9

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