Mediterranean Buddha Bowl
Ingredients
Roasted Chickpeas
-
1
teaspoon
olive oil
-
1
can
chickpeas, drained, rinsed, and dried
-
¼
teaspoon
dried basil
-
¼
teaspoon
garlic powder
-
to taste
salt
-
to taste
freshly ground black pepper
Quinoa
-
½
cup
uncooked quinoa
-
1
cup
water
Bowl Components
-
2
cups
lettuce, torn or chopped
-
1
cup
grape tomatoes, halved
-
2
medium
cucumbers, peeled, halved lengthwise and chopped
-
1
medium
yellow bell pepper, chopped
-
½
cup
pitted Kalamata olives
-
½
cup
hummus
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- In a small bowl, mix chickpeas with olive oil, basil, garlic powder, salt, and pepper.
- Spread the chickpeas in a single layer on the baking sheet and bake for 30 minutes, stirring halfway through.
- Meanwhile, combine quinoa and water in a microwave-safe bowl, cover, and microwave for 4 minutes on high.
- Stir the quinoa, heat for an additional 2 minutes, then let it stand for 1 minute.
- Layer the lettuce in a bowl or on a platter, and arrange the tomatoes, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections.
- Spoon hummus in the center of the bowl and serve.
Nutrition Facts (estimated)
Servings
2
Calories
574
Total fat
21g
Total carbohydrates
79g
Total protein
25g
Sodium
3736mg
Cholesterol
0mg
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