NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

3 tbsp nutritional yeast

0.75 cup non-fat plain Greek yogurt

1.5 tbsp hemp hearts

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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 chickpeas, broccoli florets, and diced red bell pepper.

• 3

  Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with garlic powder, sea salt, and black pepper.

• 4

  Toss everything thoroughly to ensure an even coating of oil and spices, then spread in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp.

• 6

  Remove the tray from the oven and immediately sprinkle the nutritional yeast over the hot vegetables, tossing to create a savory crust.

• 7

  In a small bowl, whisk the non-fat plain Greek yogurt with the lemon juice until smooth and creamy.

• 8

  Spread the yogurt mixture across the bottom of a shallow serving bowl to create a protein-rich base.

• 9

  Pile the roasted vegetable and chickpea mixture on top of the yogurt.

• 10

  Finish the bowl by sprinkling the hemp hearts over the top for added texture and a boost of plant-based protein.