Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas; 1 cup broccoli florets; 0.5 tbsp avocado oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup plain non-fat Greek yogurt; 1 tbsp lemon juice; 1 tbsp hemp seeds; 1 tbsp nutritional yeast; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they achieve a satisfying crunch.
In a large mixing bowl, toss the dried chickpeas and broccoli florets with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.
Roast for 25 minutes, tossing the ingredients halfway through, until the broccoli is tender with charred edges and the chickpeas are crispy.
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.
Spread the yogurt mixture across the bottom of a shallow serving bowl and top it with the warm roasted vegetables and chickpeas.
Garnish the bowl with hemp seeds and chopped fresh parsley before serving immediately.

Nutrition

Ingredients

Instructions

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