NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1 cup Cauliflower florets

1 cup Broccoli florets

0.25 tsp Olive oil

0.25 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

1 tbsp Hemp seeds

1 tbsp Fresh parsley

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, combine the rinsed chickpeas, cauliflower florets, and broccoli florets.

• 3

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

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until the vegetables are tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, prepare the protein-rich base by whisking together the non-fat Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth.

• 6

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

• 7

  Pile the warm roasted vegetables and chickpeas directly onto the yogurt base.

• 8

  Finish the bowl by sprinkling the hemp seeds and freshly chopped parsley over the top for added texture and a bright flavor profile.