Mediterranean Bowl Recipe
This Mediterranean bowl recipe is perfect for meal prep, made with quinoa, chickpeas, roasted veggies, homemade tzatziki, hummus, tomatoes, and olives.
Ingredients
Instructions
For the quinoa
In a small pot, place the quinoa, water, and sea salt. Bring the water to a boil before reducing the heat to low.
Cover the pot and let simmer for 15 minutes.
Remove from the heat and let sit for 10 minutes. Fluff the quinoa with a fork and stir in the olive oil, lemon juice, and chopped fresh parsley.
For the toasted chickpeas
Preheat the oven to 425˚F and line a baking sheet with aluminum foil.
In a bowl, combine the chickpeas, olive oil, sea salt, and cumin and toss to combine.
Spread the chickpeas over the prepared baking sheet and bake for 25 minutes.
For the roasted veggies
Line a baking sheet with aluminum foil.
Spread the eggplant and red bell peppers over the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the veggies.
Roast at 425˚F for 25 minutes.
For the tzatziki
While the quinoa, chickpeas, and veggies are cooking, make the tzatziki by combining the Greek yogurt, cucumbers, dill, and olive oil in a mixing bowl; stir to incorporate.
To assemble
Divide the quinoa between 6 bowls.
Divide the toasted chickpeas, roasted veggies, olives, and cherry tomatoes between the 6 bowls.
Spoon a hefty dollop of tzatziki and hummus over each bowl and garnish with chopped fresh parsley. Serve.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 445 kcal
- Carbohydrate Content
- 37 g
- Protein Content
- 12 g
- Fat Content
- 30 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0.002 g
- Cholesterol Content
- 2 mg
- Sodium Content
- 1664 mg
- Fiber Content
- 9 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 24 g
