Name: Crispy Chickpea and Quinoa Bowl with Roasted Broccoli and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Canned Chickpeas, drained and rinsed; 1/4 cup Cooked Quinoa; 4 tablespoons Nutritional Yeast; 1 tablespoon Hemp Hearts; 1 tablespoon Pumpkin Seeds; 2 cups Broccoli florets

Nutrition

Per serving

443 calories

Protein: 36g; 30% of calories
Carbs: 53g; 44% of calories
Fat: 14g; 26% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Pat the chickpeas completely dry with a kitchen towel to ensure they get maximum crunch.
Place the chickpeas and broccoli florets on the baking sheet, misting lightly with water or lemon juice and seasoning with sea salt and garlic powder.
Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are slightly crisp.
While the vegetables roast, warm your pre-cooked quinoa in a small pan or microwave.
In a serving bowl, layer the warm quinoa, roasted broccoli, and crispy chickpeas.
Whisk the nutritional yeast with a tablespoon of warm water to create a thick savory paste, or simply sprinkle it dry over the bowl.
Top the bowl with hemp hearts and toasted pumpkin seeds for a final layer of plant-based protein and crunch.

Nutrition

Ingredients

Instructions

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