Name: Meditteranean Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup quinoa, rinsed; 1 cup hummus; 1 cup tofu feta, or regular feta; 1 1/2 cups diced cucumbers; 1 1/2 cups cherry tomatoes, cup in half; 1 cup diced red pepper; 1 cup kalamata olives, pitted; 1/2 cup diced red onion; Fresh parsley for garnish, if desired; 1 (16 ounce) package extra firm tofu, drained and patted dry; 1/3 cup apple cider vinegar; 1/3 cup water; Juice of 1 medium lemon; 1 tablespoon extra virgin olive oil; 2 teaspoons light yellow miso paste; 1/2 teaspoon dried oregano; 1/4 teaspoon salt

Description

These bowls are filling, hearty and great to enjoy in cooler weather!

Ingredients

Scale

3/4 cup quiona
3 cups broccoli florets
3 cups diced sweet potato, about 1 medium sweet potato
3 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can chickpeas, drained and rinsed

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Instructions

Add quinoa to a medium sized pot and cover with 1 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
Pre-heat oven to 375 degrees F. On a large baking sheet, toss together the broccoli, sweet potato, olive oil, salt and pepper. Roast veggies until fork tender and broccoli is starting to brown, 30-40 minutes.
Assemble the bowls: heaping 1/2 cup quinoa, 1/4 of the veggie mixture and 1/3 cup chickpeas. Top with tahini dressing, if desired (link below).

Notes

The Lemon Tahini Dressing in this recipe is perfect for these bowls!

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dinner, Lunch, Vegan, Gluten Free