A 'power bowl' makes the perfect plant based meal. It typically includes lots of veggies, a whole grain, a protein and a delicious sauce to tie it all together. It's a simple way to get all your nutrition.
This one is full of fresh Mediterranean flavours and won't keep you in the kitchen long as its super easy to make. It looks beautiful plated as pictured but is best enjoyed all mixed together.
makes 4 bowls
You can serve this warm or cold and can prep all the ingredients ahead of time and simply dress it when ready to serve.
If you'd like to add more crunch, make Crispy Roasted Chickpeas instead of regular canned chickpeas.
Feel free to add or sub in any veg or greens you like or have on hand.
Divide the quinoa in half and cook ½ a cup according to package directions.
Toast the other ½ cup of quinoa by rinsing and draining it, then placing it in a large fry pan on medium low heat. Use a whisk to gently stir it around so that it’s in a single layer on the bottom of the pan. Cook it for about 5 – 7 minutes, whisking it occasionally until it toasts up and slides easliy around the pan. You will be able to smell a light, nutty aroma. Remove from heat and set aside. (This step is optional, you can simply cook all the quinoa as per the package – toasting some of it simply adds a nice crunch.)
Add the olive oil, lemon juice, oregano, garlic power sea salt and pepper to a jar. Seal and shake well to combine.
Divide the arugula equally between serving bowls. Add equal amounts of quinoa (regular and toasted), chickpeas, cucumber, red bell pepper, red onion, hummus and olives.
Drizzle the olive oil dressing over top of the assembled power bowls and serve immediately.