Nourishing Vegan Mediterranean Power Bowl for a Satisfying Meal 🌿😋
Ingredients:
For the Bowl:
1 cup (170g) cooked quinoa, cooled
1 can (15 oz / 425g) chickpeas, rinsed and drained
1 cup (150g) cherry tomatoes, halved
1 cucumber, chopped
1/2 red bell pepper, chopped
1/4 cup (40g) Kalamata olives, pitted and halved (optional)
1/4 cup (15g) chopped fresh parsley
Optional: Vegan feta cheese crumbles
For the Lemon Tahini Dressing:
1/4 cup (60ml) tahini
1/4 cup (60ml) water (or more, for desired consistency)
3 tablespoons (45ml) fresh lemon juice
1 clove garlic, minced
1/2 teaspoon salt
Directions:
1. Prepare the dressing: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach a drizzly consistency.
2. Assemble the bowls: Divide the cooked quinoa among serving bowls.
3. Top the quinoa with chickpeas, cherry tomatoes, chopped cucumber, chopped red bell pepper, and Kalamata olives (if using).
4. Drizzle generously with the lemon tahini dressing.
5. Garnish with fresh parsley and vegan feta crumbles (if using).
6. Serve immediately.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 0 min (assuming quinoa is cooked) | Total Time: 15 min | Calories per Serving: approx. 450 | Number of Servings: 2 large or 3 medium bowls
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