Health & Wellness, Happiness, Lifestyle

Mediterranean Goodness Inspired Bowl – Gluten Free, Vegetarian

Mediterranean Goodness Inspired Bowl – Gluten Free, Vegetarian

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

July 8, 2018
: 2
: Medium

This Mediterranean inspired bowl is filled with a variety of flavours and plenty of veggies and macronutrients to keep you satisfied.


  • 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
  • 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!

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