NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Non-fat Greek yogurt

2 tbsp Hemp hearts

1 tbsp Lemon juice

1 tsp Sriracha

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  In a large mixing bowl, toss the chickpeas, edamame, broccoli, and diced bell pepper with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 4

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

• 5

  Spread the seasoned yogurt mixture onto the bottom of a serving bowl and pile the warm roasted vegetables and chickpeas on top.

• 6

  Sprinkle the bowl with hemp hearts for added texture and serve immediately.