NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

0.75 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

1 cup Broccoli florets

0.5 cup Sweet potato

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into small 1/2-inch pieces. Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel.

• 3

  In a large bowl, toss the sweet potato cubes, broccoli florets, and dried chickpeas with the olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are slightly golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl to create the dressing. If the dressing is too thick, add a teaspoon of water at a time until it reaches a drizzling consistency.

• 6

  Transfer the roasted vegetable and chickpea mixture to a serving bowl.

• 7

  Drizzle the creamy tahini-yogurt dressing over the top and garnish with the hemp hearts for an extra boost of plant-based protein.