NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Canned chickpeas

0.25 cup Dry quinoa

2 cups Non-fat plain Greek yogurt

1 medium Sweet potato

2 cups Broccoli florets

1 tbsp Olive oil

1 oz Feta cheese

1 tbsp Lemon juice

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Smoked paprika

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, and chop the broccoli into small bite-sized florets.

• 3

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  Place the sweet potatoes, broccoli, and chickpeas on the prepared baking sheet; drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Toss everything well to coat and spread in a single layer, then roast for 25-30 minutes until the potatoes are tender and the chickpeas are golden.

• 6

  While the vegetables roast, combine the dry quinoa with 0.5 cup water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes until fluffy.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth and creamy to create the dressing.

• 8

  Divide the cooked quinoa and roasted vegetable mixture into two meal-prep containers or bowls.

• 9

  Top each bowl with a generous dollop of the lemon-yogurt sauce and a crumble of feta cheese before serving.