NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry farro

0.33 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 tbsp lemon juice

1 clove garlic

1.5 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  Rinse the dry farro and cook in a pot of boiling water for 20-25 minutes until tender, then drain thoroughly.

• 3

  On the prepared baking sheet, toss the broccoli florets, sliced bell pepper, and chickpeas with olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables and chickpeas for 20 minutes, flipping halfway through, until the edges are golden and slightly charred.

• 5

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, and minced garlic to create a thick, savory dressing.

• 6

  Divide the cooked farro into bowls, top with the roasted vegetable mixture, drizzle generously with the yogurt sauce, and garnish with hemp hearts.