Sheet Pan Broccoli & Chickpea Bowls with Lemon-Pepper Yogurt Drizzle
Level: Easy | Time: 25 mins | Serves: 2–4
Ingredients
For the Sheet Pan:
- 1 head broccoli, cut into florets
- 1 can chickpeas, drained & rinsed
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: cooked rice, quinoa, or warm pita for serving
For the Lemon-Pepper Yogurt Drizzle:
- ½ cup plain Greek yogurt (or plant-based yogurt)
- 1 tbsp “Better Lemon Pepper” spice (from the LFJ member store)
- 1 tbsp olive oil
- Pinch of salt
- 1–2 tbsp water to thin, as needed
Putting it all together
COOKING INSTRUCTIONS
Roast the Veg:
Preheat oven to 425°F. On a parchment-lined baking sheet, toss broccoli and chickpeas with olive oil, garlic powder, salt, and pepper. Spread into a single layer.
Bake:
Roast for 20–25 minutes, flipping halfway, until broccoli is golden and crisp at the edges and chickpeas are lightly crunchy.
Make the Drizzle:
In a small bowl, whisk together yogurt, “Better Lemon Pepper” spice, olive oil, and salt. Add water, a spoonful at a time, until you reach your desired drizzle consistency.
Assemble Bowls:
Serve the roasted mix over rice, quinoa, or tucked into warm pita. Generously drizzle with lemon-pepper yogurt sauce.
Swap Ideas & Tips
- Add extra veg like carrots, cauliflower, or butternut squash.
- Toss in shredded rotisserie chicken or sliced grilled sausage for extra protein.
- For spice-lovers, add chili flakes to the drizzle.