It seems counterintuitive as I write this post – sometimes I’m REALLY bad at following recipes. Sometimes I like to take what someone has created and make it my own. My Instagram feed is filled with pictures of delicious food, of which I hope to have mine look like one day. Recently there’s been a number of delicious bowls popping up filled to the brim with veggies.
Do you ever get that feeling where you’re just CRAVING a big bowl of nutrients, vitamins, and greens? That was me today. Today, I decided to make my spin on a Mediterranean bowl that came up on my feed.
Mediterranean food has always been a fan favourite – it’s filled with colour, flavour, textures, spices, and variety.
A quick stop at Whole Foods in Oakville, following a morning at SPINCO, I picked up some veggies to get this party started. This recipe requires a little bit of prep, so I recommend you do it on a Sunday because a lot of the components can be made to save in the fridge to remake the bowl later in the week or to use in other recipes. This recipe consists of a few parts: Greek Yogurt Mint Tzatziki, Spiced Chickpeas, Roasted Lemon Oregano Potatoes, and Lemon Quinoa.
Let me know what you guys think!
Mediterranean Goodness Bowl
This Mediterranean inspired bowl is filled with a variety of flavours and plenty of veggies and macronutrients to keep you satisfied.
Ingredients
- Bowl
- 4 Big Leaves of Dinosaur Kale
- 2 Tbsp Kalamata Olives
- 1 Scoop Hummus
- Lemon Oregano Roasted Potatoes
- 5-6 Mini Potatoes
- 1 Lemon
- 2 Tbsp Olive Oil
- 1-2 Tbsp Dried Oregano
- Greek Yogurt Mint Tzatziki
- 3 Tbsp Plain Greek Yogurt
- 1 Juice of Lemon
- 1-2 Garlic Cloves
- Handful Fresh Mint
- 1 Tbsp Olive Oil
- Spiced Chickpeas
- 1 Can Chickpeas
- 2 Tbsp Olive Oil
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- Dash of Cayenne (Optional)
- Lots and lots of Fresh Pepper
- Lemon Quinoa
- 1 Cup Cooked Quinoa
- 1 Juice of Lemon
Directions
- Step 1 Turn your oven on and set to 400 degrees Celsius. Cut your mini potatoes into halves or quarters and place in a bowl. Drizzle with olive oil, lemon, and oregano. Mix in bowl until they are completely covered. Place on a baking tray or pan and cook for 20 minutes or until soft.
- Step 2 Drain your chickpeas and wash under water. Place several paper towels in a bowl, pour, and let chickpeas dry.
- Step 3 While your potatoes are baking, cook 1 cup of quinoa with 2 cups of water until fluffy. Once cooked, let it cool. Once quinoa is cooled, pour in the lemon, stir, and set aside.
- Step 4 Once the quinoa is done check to see if your potatoes are ready. If so, turn off the oven and let them cool.
- Step 5 In a pan, on medium heat up your olive oil for the chickpeas. When hot, add chickpeas and sprinkle half the spices on top. Continue mixing for a few minutes and add the remainder of spices until chickpeas are covered. Cook for 5-7 minutes.
- Step 6 For the Tzatziki, mix greek yogurt, lemon, minced garlic, and olive oil together. Chop up mint and add. If you’d like your dressing more watery, add some more lemon juice.
- Step 7 In a bowl, rip up your dinosaur kale into smaller pieces. Sprinkle 2-3 tbsps quinoa, add olives, chickpeas, potatoes, and dressing.
- Step 8 Add a scoop of hummus in the middle and enjoy!
