Another Mediterranean-Inspired Bowl, this time a vegetarian version!! Made with crispy chickpeas, pickled onions, cucumber and tomato salad, tzatziki, and @pathoflifebrand Quinoa & Kale and Honey Glazed Root Vegetables (recipe below!)
I love using freezer veggies as a shortcut for healthy meals!! Here I used @pathoflifebrand Quinoa and Kale as a base, and I also used their Honey Glazed Root vegetables for even more veggies. They have simple ingredients and come highly seasoned, so it’s even less work!! If you’re short on time, I definitely recommend trying a recipe using Path of Life, especially a rainbow bowl 🌈
RECIPE (serves 2)
1 (14 oz) can chickpeas, rinsed, drained and patted dry
1 tbsp olive oil
1 tsp cumin
½ tsp oregano
1 bag @pathoflifebrand Quinoa and Kale
1 bag @pathoflifebrand Honey Glazed Root Vegetables
½ cup grape tomatoes, quartered
1 Persian cucumber, finely diced
¼ cup pickled onions
1 scoop tzatziki*
*Tzatziki
2 small Persian cucumbers, grated
1 1/2 cups full-fat Greek yogurt
2 large garlic cloves, finely minced
2 tbsp extra virgin olive oil
1 tbsp white vinegar
1/2 tsp salt
1 tbsp chopped dill
Preheat oven to 425 F. Add chickpeas to a parchment paper lined baking sheet and toss in oil and spices. Bake for 25 min or until crispy. Cook your Path of Life products according to package. Mix tomatoes and cucumbers together with a drizzle of oil and a pinch of salt.
To make tzatziki, grate your cucumbers, and add to a fine mesh sieve. Press down on the cucumbers and try to remove as much liquid as possible. In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, and salt until completely smooth. Then mix in the drained, grated cucumber and dill.
Add Quinoa and Kale to the bottom of a bowl, and top with crispy chickpeas, Honey Glazed Root Vegetables, tomato and cucumber salad, pickled onions, and tzatziki.