Mediterranean Power Bowl with Feta
Mediterranean Power Bowl with Feta
Ingredients
For the Roasted Chickpeas
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Grains
- 1 cup quinoa, uncooked
- 2 cups water
- 1/4 teaspoon salt
For the Vegetables
- 3 cups broccoli florets
- 4 cups kale, stems removed, chopped
- 1 cucumber, medium, diced
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 1/2 cup feta cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the roasted chickpeas: In a medium bowl, combine the rinsed and drained chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Spread the chickpeas in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the chickpeas for 20-25 minutes, or until golden brown and slightly crispy, stirring halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the chickpeas are roasting, cook the quinoa: In a medium saucepan, combine 1 cup quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 5
Steam the broccoli: Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp.
⏱️ 7 min
- 6
Prepare the massaged kale: Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil (not listed in ingredients, but essential for massaging kale) and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a brighter green.
⏱️ 3 min
- 7
Make the creamy tahini dressing: In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min
- 8
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a portion of massaged kale, steamed broccoli, roasted chickpeas, and diced cucumber. Drizzle generously with the creamy tahini dressing and sprinkle with crumbled feta cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Power Bowl with Feta
For the Roasted Chickpeas
- 1 can canned chickpeas, 15 ounce, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Grains
- 1 cup quinoa, uncooked
- 2 cups water
- 1/4 teaspoon salt
For the Vegetables
- 3 cups broccoli florets
- 4 cups kale, stems removed, chopped
- 1 cucumber, medium, diced
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 1/2 cup feta cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the roasted chickpeas: In a medium bowl, combine the rinsed and drained chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Spread the chickpeas in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the chickpeas for 20-25 minutes, or until golden brown and slightly crispy, stirring halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the chickpeas are roasting, cook the quinoa: In a medium saucepan, combine 1 cup quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 5
Steam the broccoli: Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp.
⏱️ 7 min - 6
Prepare the massaged kale: Place the chopped kale in a large bowl. Drizzle with 1 teaspoon of olive oil (not listed in ingredients, but essential for massaging kale) and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it softens and turns a brighter green.
⏱️ 3 min - 7
Make the creamy tahini dressing: In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 5 min - 8
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a portion of massaged kale, steamed broccoli, roasted chickpeas, and diced cucumber. Drizzle generously with the creamy tahini dressing and sprinkle with crumbled feta cheese.
⏱️ 5 min