NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1 cup Cauliflower florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 cup Chopped kale

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Minced garlic

2.5 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Pat the chickpeas very dry with a clean towel and toss them on the baking sheet with the cauliflower florets, olive oil, smoked paprika, sea salt, and black pepper.

• 3

  Roast the vegetable mixture for 20 to 25 minutes, tossing halfway through, until the chickpeas are crispy and the cauliflower is golden and tender.

• 4

  While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, and minced garlic in a small bowl until the dressing is smooth and creamy.

• 5

  Place the chopped kale in a large serving bowl and massage the leaves for one minute with your hands until they become dark green and slightly wilted.

• 6

  Top the kale with the warm roasted cauliflower and chickpeas, then drizzle the lemon-garlic yogurt sauce generously over the bowl.

• 7

  Finish the dish by sprinkling the hemp hearts over the top for an extra boost of plant-based protein and a satisfying crunch.