NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a large bowl, toss the broccoli florets, cauliflower florets, and chickpeas 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.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crispy.

• 5

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

• 6

  Spread the creamy yogurt mixture across the bottom of a wide serving bowl.

• 7

  Pile the roasted vegetables and chickpeas on top of the yogurt base.

• 8

  Garnish the bowl with hemp seeds and freshly chopped parsley before serving.