NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked Chickpeas

1 cup Broccoli florets

1 medium Red bell pepper

0.13 cup dry Quinoa

0.75 cup non-fat Greek yogurt

0.5 tbsp Hemp seeds

0.5 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Dice the red bell pepper into bite-sized pieces and place them on the baking sheet with the broccoli florets and chickpeas.

• 3

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

• 4

  Toss everything until evenly coated and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crispy.

• 5

  While the vegetables roast, rinse the quinoa and combine it with 0.5 cup of water in a small saucepan; bring to a boil, then simmer covered for 15 minutes.

• 6

  In a small mixing bowl, whisk together the non-fat Greek yogurt and lemon juice until the sauce is smooth and pourable.

• 7

  Divide the cooked quinoa into bowls, top with the roasted vegetable and chickpea mixture, drizzle with the lemon-yogurt sauce, and finish with a sprinkle of hemp seeds.