NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 large Egg

1 tbsp Hemp hearts

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  In a large bowl, toss the chickpeas, broccoli, and cauliflower with the olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 3

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

• 4

  While the vegetables roast, bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes for a jammy yolk.

• 5

  Transfer the egg to an ice bath for 2 minutes, then gently peel and slice it in half.

• 6

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

• 7

  Divide the roasted vegetable and chickpea mixture into bowls, top with the egg halves, sprinkle with hemp hearts, and finish with a generous drizzle of the yogurt sauce.