NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup cauliflower florets

1 cup red bell pepper

0 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a paper towel to ensure they become crispy during roasting.

• 3

  Place the chickpeas, cauliflower florets, and diced red bell pepper onto the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 5

  Roast for 25 to 30 minutes, tossing the vegetables halfway through, until the cauliflower is tender and the chickpeas are golden brown.

• 6

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

• 7

  Spread the yogurt mixture at the bottom of a wide serving bowl.

• 8

  Top the yogurt with the warm roasted vegetable and chickpea mixture.

• 9

  Garnish with hemp hearts and freshly chopped parsley before serving.