Have you tried our Vegan Tzatziki but? If not, get to it! We have a Greek-inspired salad bowl to make.
I wished to create a Greek- and Mediterranean-Inspired bowl, and this model did the trick. Plus, it’s straightforward, requiring simply 10 substances and 30 minutes to make!
The base is my 6-Ingredient Tabbouleh salad, contemporary greens, and a wholesome serving of tzatziki.
Then comes a beneficiant serving to of my crispy baked chickpeas, that are seasoned to perfection with my DIY Shawarma Spice Blend! The result’s smoky, subtly spiced chickpeas which are excellent for topping this beautiful, nutrient-rich bowl.
At this level, select your sauce. I feel lemon juice and tzatziki are a lot sauce! But for those who’re like me, chances are you’ll wish to add some Hummus, Tahini Sauce, Tahini Dressing, or Garlic Dill Sauce. Sauce queen for all times.
I hope you all LOVE this bowl! It’s:
Quick + Easy
& Super scrumptious
This would make the proper meal to pack alongside for work or get pleasure from for dinner while you’re craving one thing contemporary but satisfying. It’s scrumptious by itself, however it will additionally pair properly with my Traditional Vegan Falafel, Golden Goddess Turmeric Hummus, Garlic Herb Flatbread or Vegan Naan, or Greek Guacamole!
If you do that recipe, tell us! Leave a remark, charge it, and don’t overlook to tag a photograph #minimalistbaker on Instagram so we are able to see what you provide you with. Cheers, buddies!
Greek Goddess Bowl (30 Minutes!)
30-minute, 10-ingredient Greek- and Mediterranean-inspired bowl with greens, tabbouleh, vegan tzatziki, and crispy baked chickpeas! A wholesome, satisfying entrée or snack.
Author: Minimalist Baker
Recipe kind: Entrée
Cuisine: Vegan, Gluten-Free, Greek-Inspired
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried properly on a towel
- 1 Tbsp (15 ml) oil (coconut or avocado are greatest // omit if avoiding oil)
- 1 Tbsp (5 g) Shawarma Spice Blend (or comparable spices you have got readily available)
- 1 Tbsp (15 ml) maple syrup or coconut sugar (if avoiding sugar, omit)
- 1/Four tsp sea salt
- Three/Four cup (180 g) Vegan Tzatziki
- 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
- half cup (64 g) inexperienced or kalamata olives, pitted and halved/chopped
- half cup (150 g) cherry tomatoes, halved
- 1 cucumber (300 g), thinly sliced
- elective: 1 carrot (61 g), sliced thinly on a diagonal into “chips”
FOR SERVING elective
- Preheat oven to 375 levels F (190 C) and set out a baking sheet.
- Add washed, dried chickpeas to a mixing bowl together with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to mix.
- Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or till the chickpeas are barely crispy and golden brown. Remove from oven and put aside.
- Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (elective) between two serving bowls. Top with cooked chickpeas and garnish with contemporary lemon juice.
- This bowl is scrumptious because it, however it will additionally pair properly with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!
- Best when contemporary, however you may retailer leftovers (individually) as much as Three-Four days within the fridge. Store leftover chickpeas separate in a sealed container at room temperature as much as Three days or within the freezer as much as 1 month.
*Nutrition data is a tough estimate for 1 of two servings and is calculated with the oil and with out further garnishes/sides (i.e. bread, dill sauce) .
Serving measurement: half of recipe Calories: 519 Fat: 34.5 g Saturated fats: 20.7 g Carbohydrates: 49.eight g Sugar: 19.Four g Sodium: 609 mg Fiber: 13.Three g Protein: 12 g