NUTRITION

SERVINGS

INGREDIENTS

1 whole cooked red beets

0.5 cup cooked baby potatoes

1 medium zucchini

0.5 cup cherry tomatoes

0.5 cup canned chickpeas

1 cup non-fat Greek yogurt

1 tbsp hemp hearts

1 tbsp nutritional yeast

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

1 tbsp fresh dill

PREPARATION

• 1

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

• 2

  Slice the cooked baby potatoes into halves and the cooked beets into bite-sized wedges.

• 3

  Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 4

  Place the potatoes, beets, and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with nutritional yeast, sea salt, and black pepper. Toss to coat evenly.

• 5

  Roast for 15-20 minutes until the potatoes are slightly golden and the chickpeas are crisp.

• 6

  While the vegetables roast, use a vegetable peeler to create long, thin ribbons from the raw zucchini. Halve the cherry tomatoes.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the dressing.

• 8

  In a large serving bowl, combine the roasted vegetables and chickpeas with the raw zucchini ribbons and cherry tomatoes.

• 9

  Pour the yogurt dressing over the salad and toss gently to combine.

• 10

  Garnish with hemp hearts for extra protein and a nutty crunch before serving.