NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 cup Cauliflower florets

0.25 cup Cooked quinoa

0.75 cup Greek yogurt

0.25 oz Feta cheese

0.5 tsp Extra virgin olive oil

1 cup Kale

1 tbsp Lemon juice

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 5

  Place the chopped kale in a bowl and massage it with a splash of water or lemon juice for one minute until the leaves become soft and dark green.

• 6

  Assemble the bowl by placing the cooked quinoa at the base, then layering the massaged kale and the roasted chickpea and cauliflower mixture on top.

• 7

  Finish the bowl by sprinkling with crumbled feta cheese and drizzling the creamy lemon-yogurt sauce over the top before serving.