Why hello there! I’m extra cheerful writing this post because looking at this bowl makes me happy. Happy because it’s not only delicious and packed with Mediterranean flavors, but it’s healthy too!
Another reason I love this bowl is no matter how you are feeling, whether you’re wanting something light or craving meat, you can customize this meal. I’ve added additional roasted vegetables, such as squash, sweet potatoes, lamb meatballs or even Tabouli to bring the dish together. Feel free to get creative with it!
My personal favorite combination for this meal is Brussel sprouts, roasted baby potatoes and eggplant. I can’t wait to see what you all create! Have fun with it 🙂
Mediterranean Bowl
Ingredients
For the vegetables:
- 5 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp cayenne
- 1 tsp turmeric
For the quinoa:
- 2 cups quinoa, cooked (I like to use chicken broth to amp up the flavor of this quinoa)
- 1 tsp turmeric
Additional toppings:
- 1 cucumber
- ½ small lemon
- ¼ cup tzatziki (You can easily make your own, but using store bought will save you some time and works just as well!)
- ½ cup hummus
- ¼ cup harissa
Instructions
- Preheat oven to 425°. Chop vegetables and separate potatoes into a separate bowl.
- Add 3 tbsp of olive oil to each bowl, and add salt, pepper, and garlic powder to each. If you'd like, had turmeric, Greek oregano and cayenne to taste to the potatoes. Roast for 20-30 minutes, or until vegetables are tender and cooked through
- Cook quinoa according to the package. I like to use chicken broth and add in turmeric for the extra punch of flavor and color.
- Once the vegetables and quinoa are done, it's time to assemble your bowl. I like to layer the quinoa on the bottom surrounded by the vegetables and dips, so you can get a bite of everything!
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
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