30g protein ROASTED VEGGIES over bean dip

Follow @waytohealthkitchen for more delicious recipes and healing tips ☺️ This easy dinner will make u happy, satiated and thriving! It’s loaded with nutrients! Thanks Jenny from @eatmoreplants.no no for inspiring my blender shots 🤣 and thanks @_plantbaes_ for inspiring my dip 🥰

Ingredients

✨ INGREDIENTS✨

🌱 1 small cauliflower, chopped into florets
🌱 1 can chickpeas, drained and rinsed
🌱 6-7 fingerling potatoes, cut into quarters

🌱 avocado oil, salt, pepper, garlic powder, 1 tsp paprika, 3 tbsp harissa

Bean dip:

🌱 1 1/2 cans cannellini beans
🌱 1 cup yogurt
🌱 1 lemon, juiced
🌱 8 garlic cloves roasted in oil
🌱 salt, pepper, nutritional yeast to taste

Top: pomegranate seeds, df feta, chives

Directions

✨ INSTRUCTIONS✨

🌱 Coat cauliflower and chickpeas into all the spices mentioned. Coat potatoes in oil, salt and pepper. Roast at 425F for 35 min or so. Place garlic in a small oven- safe container with some olive oil and roast for the last 12 minutes. Combine the bean dip ingredients in a blender and blend until smooth. Pour on plates, spread and place veggies on top, finishing off with pomegranate and chives.