NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 cup Canned chickpeas

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 cup Bell peppers

0.25 cup Red onion

0.75 cup Liquid egg whites

0.5 cup Plain non-fat Greek yogurt

1 tbsp Fresh parsley

1 tsp 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, toss the cubed Russet potato and rinsed chickpeas with avocado oil, sea salt, black pepper, and smoked paprika until thoroughly coated.

• 3

  Spread the potato and chickpea mixture in a single layer on the prepared baking sheet and roast for 20 minutes.

• 4

  Remove the sheet from the oven, add the diced bell peppers and red onion to the tray, toss gently, and roast for another 10 to 12 minutes until the potatoes are golden and the vegetables are tender.

• 5

  While the vegetables are roasting, heat a non-stick skillet over medium heat and cook the liquid egg whites, stirring occasionally until they are fluffy and fully set.

• 6

  In a small bowl, whisk together the Greek yogurt, chopped fresh parsley, and lemon juice until smooth to create the high-protein herb sauce.

• 7

  Assemble the dish by dividing the roasted potato and vegetable medley into bowls, topping with the scrambled egg whites, and finishing with a generous dollop of the herb yogurt sauce.