Recipe Background
Somehow, there's something comforting about putting your favorite foods into a bowl. It feels homey and comforting but also a little special. "This isn't just any Mediterranean dish," you might say, "this is a Fresh Mediterranean Bowl!" And with the roasted chickpeas and sweet potatoes, the fluffy quinoa, the bright and juicy tomatoes and cucumbers, and a collection of classic Mediterranean spices, you can feel and taste how special the dish is! Refresh yourself with this Fresh Mediterranean Bowl and make dinner something unique!
Somehow, there's something comforting about putting your favorite foods into a bowl. It feels homey and comforting but also a little special. "This isn't just any Mediterranean dish," you might say, "this is a Fresh Mediterranean Bowl!" And with the roasted chickpeas and sweet potatoes, the fluffy quinoa, the bright and juicy tomatoes and cucumbers, and a collection of classic Mediterranean spices, you can feel and taste how special the dish is! Refresh yourself with this Fresh Mediterranean Bowl and make dinner something unique!
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- 2 medium sweet potatoes diced into 1/2-inch cubes
- 1 red bell pepper sliced
- 1 red onion sliced
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1 cup quinoa or couscous
- mixed salad greens to taste
- 1/2 English cucumber sliced into half moons
- 1 pint cherry tomatoes sliced in half
- lemon tahini dressing to taste
Directions
- Preheat the oven to 425 degrees F.
- Line two baking sheets with parchment paper.
- In a large bowl, combine the chickpeas, the sweet potatoes, the red pepper, and the red onion.
- Add the olive oil, the kosher salt, the cumin, the paprika, the garlic powder, the coriander, and the cinnamon to the chickpea mixture and toss to combine.
- Evenly divide the chickpea mixture between the prepared baking sheets and spread it in an even layer.
- Roast the chickpea mixture, stirring halfway through, until the sweet potatoes are tender, about 25-30 minutes.
- Cook the quinoa according to the package directions.
- Fluff the cooked quinoa with a fork.
- Line the bottom of four shallow bowls with the salad greens.
- Add the quinoa over the top of the salad greens.
- Add the chickpea mixture over the top of the quinoa.
- Sprinkle the cucumbers and the tomatoes over the top of the Mediterranean bowls and drizzle with the dressing.
- Serve.
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