NUTRITION

SERVINGS

INGREDIENTS

1 cup Greek yogurt

2 large eggs

1.5 oz feta cheese

1 tbsp hemp hearts

1 cup cauliflower florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the cauliflower into small florets and dice the red bell pepper into one-inch pieces.

• 3

  In a large bowl, toss the cauliflower and peppers with olive oil, sea salt, black pepper, garlic powder, and dried oregano until evenly coated.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until tender and caramelized at the edges.

• 5

  While the vegetables roast, bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes for a jammy yolk.

• 6

  Immediately transfer the eggs to an ice bath for 3 minutes, then gently peel and slice them in half.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth, then spread it as a thick base in your serving bowl.

• 8

  Top the yogurt with the warm roasted vegetables and the halved eggs.

• 9

  Finish the bowl by sprinkling with crumbled feta cheese and hemp hearts for added texture and protein.