Mediterranean Power Bowl
A nutritious and flavorful bowl filled with vibrant Mediterranean ingredients, perfect for lunch or dinner.
Ingredients
Base Ingredients
- 1 cup Quinoa or Brown Rice (uncooked) A gluten-free base packed with protein and fiber.
- 1 can Chickpeas, drained and rinsed Plant-based protein. Black beans can be a substitute.
Vegetables
- 1 cup Cherry Tomatoes, halved Provides sweetness and juiciness.
- 1 medium Cucumber, diced Adds a refreshing crunch.
- 1 small Red Onion, finely chopped Gives a bite and depth.
- 1 cup Bell Peppers, sliced Use a mix of colors for appeal.
Toppings and Flavorings
- 1/2 cup Feta Cheese, crumbled Opt for vegan feta if needed.
- 3 tablespoons Olive Oil Provides healthy fats.
- 2 tablespoons Lemon Juice Brightens the dish.
- Salt and Pepper To taste; use herbs for extra flavor.
Instructions
Preparation
- Rinse and cook your quinoa or brown rice according to package instructions, which typically takes 15-20 minutes.
- While the base is cooking, chop the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the bell peppers and red onion.
Combining Ingredients
- In a large bowl, combine the cooked quinoa or rice, chickpeas, cherry tomatoes, cucumber, bell peppers, and red onion.
Making the Dressing
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl. Drizzle over the veggie mixture and toss gently until coated.
Serving
- Plate the Mediterranean Power Bowl and top with crumbled feta cheese. Garnish with fresh herbs like parsley or mint if desired.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. If prepping ahead, keep dressing separate until ready to eat for crisp vegetables.