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

Nutrition

Per serving

506 calories

Protein: 40g; 29% of calories
Carbs: 67g; 48% of calories
Fat: 15g; 24% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they roast until crispy.
In a large mixing bowl, toss the chickpeas, broccoli florets, and sliced bell pepper with olive oil, smoked paprika, half the garlic powder, sea salt, and black pepper.
Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet.
Roast for 25 minutes, tossing halfway through, until the vegetables are tender-crisp and the chickpeas are golden.
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and the remaining garlic powder in a small bowl until smooth.
Spread the creamy yogurt mixture into the base of a serving bowl and top with the warm roasted vegetables and chickpeas.
Sprinkle with hemp seeds and fresh parsley before serving.

Nutrition

Ingredients

Instructions

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