NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

2 tbsp hemp seeds

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  In a large bowl, combine the broccoli florets, cauliflower florets, and cooked chickpeas.

• 3

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

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 5

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

• 6

  Place the fresh baby spinach in a serving bowl and top with the hot roasted vegetable and chickpea mixture.

• 7

  Drizzle the lemon-yogurt sauce over the bowl and garnish with hemp seeds for a final touch of protein and crunch.