NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 cup broccoli florets

1 cup bell peppers

0.25 cup cooked quinoa

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 oz feta cheese

PREPARATION

• 1

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

• 2

  In a large bowl, combine the chickpeas, broccoli florets, and sliced bell peppers.

• 3

  Drizzle with olive oil and sprinkle with cumin, smoked paprika, sea salt, and black pepper, tossing until every piece is well-coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the chickpeas are slightly crispy.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl to create a smooth sauce.

• 6

  Place the warm cooked quinoa in the bottom of a serving bowl and top with the roasted vegetable and chickpea mixture.

• 7

  Finish the bowl by drizzling the lemon-garlic yogurt sauce over the top and garnishing with crumbled feta cheese.