This healthy, but filling dinner comes together with minimal effort. The roasted chickpeas become crunchy and add a nice textural difference. Quinoa helps to increase the protein in this veggie dish to 24 grams total.
1/2 head cauliflower, medium-sized
2 small heads broccoli
15oz can chickpeas (Garbanzo beans)
2 Tbsp olive oil
1 1/2 cups cooked quinoa
1/2 cup plain yogurt
2 Tbsp diced onion
1/4 cup diced cucumber
1 1/2 tsp lemon juice
1 1/2 Tbsp nutritional yeast
Preheat oven to 400F.
Chop cauliflower and broccoli into bite sized pieces. Drizzle with 1 Tbsp olive oil, sprinkle with salt, and roast for 25 minutes.
Drain chickpeas and dry with paper towel. Place on cookie sheet and drizzle with remaining olive oil. Sprinkle with salt and black pepper. Roast for 15 minutes.
Mix yogurt, onion, cucumber, lemon juice, and nutritional yeast until combined.
Divide cooked quinoa between 2 bowls. On top, pile half each of cauliflower, broccoli, and chickpeas. Add sauce on top of prepared bowls.