NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

0.75 cup Greek yogurt

0.5 tbsp Hemp seeds

2 tbsp Nutritional yeast

1 medium Zucchini

1 medium Red bell pepper

0 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them very dry with a clean kitchen towel to ensure they get crispy in the oven.

• 3

  Slice the zucchini into half-moons and dice the red bell pepper into bite-sized pieces.

• 4

  In a large bowl, toss the chickpeas, zucchini, and bell pepper with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 5

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through.

• 6

  While the vegetables roast, prepare the high-protein sauce by whisking together the Greek yogurt, nutritional yeast, and lemon juice in a small bowl until smooth.

• 7

  Assemble the bowl by portioning the roasted vegetables and chickpeas into a serving dish, topping with a generous dollop of the lemon-yogurt sauce, and finishing with a sprinkle of hemp seeds.