fbpx
Greek Goddess Bowl

Greek Goddess Bowl

NUTRITION

Makes 2 servings. Per Serving:
519

Calories

34.5g

Fat

49.8g

Carbs

12g

Protein

INGREDIENTS

 

CHICKPEAS
– 1 15-ounce can chickpeas (rinsed, drained and dried well on a towel)
– 1 Tbsp oil (coconut or avocado are best // omit if avoiding oil)
– 1 Tbsp Shawarma Spice Blend (or similar spices you have on hand)
– 1 Tbsp maple syrup or coconut sugar (if avoiding sugar, omit)
– 1/4 tsp sea salt

BOWL
– 3/4 cup Vegan Tzatziki
– 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
– 1/2 cup green or kalamata olives (pitted and halved/chopped)
– 1/2 cup cherry tomatoes (halved)
– 1 medium cucumber (thinly sliced)
– 1 medium carrot (optional // sliced thinly on a diagonal into “chips”)

FOR SERVING optional
– Vegan Flatbread or Naan
– Traditional Vegan Falafel
– Garlic Dill Sauce
– Tahini Dressing

DIRECTIONS

 

1. Preheat oven to 375 degrees F (190 C) and set out a baking sheet.

2. Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.

3. Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.

4. Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (optional) between two serving bowls. Top with cooked chickpeas and garnish with fresh lemon juice.

5. This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!

6. Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.

All content on InGoodHealth.co is intended for informational and educational purposes only. Consult your healthcare provider for medical advice, diagnosis and treatment.