This Mediterranean Power Bowl is a protein and fiber packed, naturally gluten free meal perfect for a light lunch or dinner. Plant based, nutritious and delicious!
It’s Recipe Redux time and I am loving the theme, because I am totally obsessed with making “bowls” especially loving plant based ones – Plant Protein Power Bowls.
“Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.”
I knew immediately what I wanted to do. Combine the staples in my house like romaine and quinoa and Greek salad flavors into one simple bowl. Great for lunch, dinner, leftovers….check!
- 1 can garbanzo beans, rinsed and drained
- 1 English cucumber, chopped
- 1 cup halved grape tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried dill (I recommend freeze-dried)
- 1 teaspoon dried oregano
- chopped fresh parsley to taste
- ½ cup crumbled feta (optional)
- For the dressing:
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon agave
- ¼ teaspoon salt
- ¼ teaspoon pepper
- juice from 1 lemon
- Chopped romaine
- Cooked quinoa
Cook quinoa according to package instructions. Set aside. Meanwhile combine garbanzo beans, cucumber, tomato, garlic, dill, oregano. Stir in feta if using. Whisk dressing ingredients together and pour over bean mixture. When ready to eat, grab a bowl and add a handful of chopped romaine, a scoop of quinoa and a heaping portion of garbanzo bean salad. Season to taste with additional salt and pepper if needed.
Recipe Courtesy of Nutritious Eats
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.