NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 cup Non-fat Greek yogurt

0.5 tbsp Hemp hearts

1 tbsp Nutritional yeast

0 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up during roasting.

• 3

  Chop the broccoli into bite-sized florets and dice the red bell pepper into one-inch pieces.

• 4

  In a large bowl, toss the chickpeas, broccoli, and bell pepper with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through.

• 6

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

• 7

  Assemble the bowl by placing the roasted vegetable and chickpea mixture in the center, drizzling with the yogurt sauce, and finishing with a sprinkle of hemp hearts.