Name: Roasted vegetable and chickpea bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained and rinsed; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, chopped; 1 tsp extra virgin olive oil; 3/4 tsp smoked paprika; 3/4 tsp cumin; 1/2 tsp salt; 1/2 cup nonfat Greek yogurt; 3/4 tsp lemon juice; 1/4 tsp garlic powder; 3 high protein pita breads; 4 large egg whites

Nutrition

Per serving

556 calories

Protein: 54g; 35% of calories
Carbs: 70g; 46% of calories
Fat: 13g; 19% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chickpeas, zucchini, and bell pepper with the olive oil, smoked paprika, cumin, and half the salt. Spread them in a single layer and roast for 20 minutes until the vegetables are tender.
While the vegetables roast, whisk the egg whites with the remaining salt in a microwave-safe bowl. Microwave for 2 minutes, stirring once halfway through, until set. Chop the set whites into bite-size pieces. Done when set and opaque, 160°F.
In a small bowl, stir together the Greek yogurt, lemon juice, and garlic powder until smooth.
Place the pita bread directly on the oven rack just before the pan comes out of the oven, heating for 2 minutes until pliable.
Toss the chopped egg whites with the roasted chickpeas and vegetables on the pan. Transfer to a bowl, drizzle with the yogurt sauce, and serve with the warm pita.

Nutrition

Ingredients

Instructions

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