healthy mediterranean bowl with quinoa, lemon oregano chickpeas, avocado feta salad, roasted sumac sweet potatoes, roasted red pepper, and a shallot vinaigrette, with a sprinkle of hemp seeds! perfect for a nourishing lunch or hearty dinner!
Don’t be intimidated by all the ingredients! You’re basically just prepping mini mixtures to add to the bowl, but it doesn’t take long, and the flavors just absolutely explode together!! It’s worth it
RECIPE (serves 2)
Bowl:
2 cups cooked quinoa
1 medium/large red bell pepper
1-2 tbsp hemp seeds
Sumac Sweet Potatoes
1 sweet potato, diced
Drizzle of olive oil
1 tsp sumac
1/2 tsp onion powder
½ tsp garlic powder
½ tsp crushed red pepper
Pinch of salt
Lemon Oregano Chickpeas
1 (14 oz) can chickpeas, rinsed and drained
1 tbsp fresh or dried oregano
Juice of 1 lemon
Avocado Feta Salad
1 avocado, diced
1/4 cup crumbled feta
1 tbsp chopped dill
Sprinkle of salt
Dressing
3 tbsp Olive oil
2 tbsp Red wine vinegar
1 small Shallot
2 cloves Garlic
1 tsp Dijon mustard
1/2 tsp honey
Pinch of salt and pepper
Preheat oven to 425 F. Add diced sweet potatoes to a parchment paper lined baking sheet. Drizzle with enough oil to coat, and toss in seasonings. Cut the bell pepper in half lengthwise, and remove the flesh and seeds. Place face down on the same baking sheet. Bake everything for 25-30 minutes until sweet potatoes are soft on the inside and crispy on the outside and red pepper is soft and just beginning to char. Cut pepper into slices before adding to the bowl.
Prepare chickpeas by mixing ingredients together in a bowl. Do the same for the avocado feta salad and the dressing.
When everything is ready, add the quinoa to bowls, and top with remaining ingredients and dressing. Finish off with a sprinkle of hemp seeds!