Mediterranean-Style Buddha Bowl
Mediterranean-Style Buddha Bowl
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
1 (15-oz) can chickpeas, drained and rinsed
1 tsp olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
4 cups cooked white quinoa
1 head romaine lettuce, chopped
2 cups grape tomatoes, halved
1 seedless English cucumber, chopped
1 orange bell pepper stemmed, seeded, and chopped
1 cup pitted Kalamata olives
2 tbsp chopped fresh dill, for garnish
Directions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Combine chickpeas, olive oil, salt, pepper and garlic powder in a large bowl, tossing to combine. Transfer seasoned chickpeas to prepared baking sheet in an even layer. Bake, stirring occasionally, until chickpeas are golden-brown and crisp, about 30 minutes.
- Meanwhile, divide quinoa evenly among 4 bowls. Top with lettuce, tomatoes, cucumbers, peppers, olives and roasted chickpeas. Dollop with Good Foods Feta Cucumber Dip. Garnish with dill and serve.
Recipe Video
