NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.5 cup shelled edamame

0.75 cup non-fat Greek yogurt

2 tbsp hemp hearts

2 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the vegetables and beans with olive oil and season with garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 5

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

• 6

  Spread the savory yogurt mixture across the bottom of a wide serving bowl to create a protein-rich base.

• 7

  Top the yogurt with the warm roasted vegetable and bean mixture, then finish by sprinkling the hemp hearts over the top for added texture.