Mediterranean Bowls

Healthy grain bowls with roasted chickpeas, red pepper sauce, and fresh toppings

Ingredients

Ingredients

Red pepper sauce:

• One 16oz jar roasted red peppers
• 2 cloves garlic
• 1 tsp salt
• 1.5 tbsp lemon (adjust to taste)
• 1/2 cup olive oil
• 1/2 cup almonds

Roasted chick peas:

• 15 oz can chickpeas
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp ground coriander
• 0.5 tsp sea salt
• 0.25 tsp fresh ground black pepper
• 1 tbsp olive oil

Toppings:

• Protein (tofu, mustard chicken (see recipe), etc. anything works)
• Diced tomato
• Sliced and halved cucumber
• Quinoa (cook to package directions), <1 cup
• Feta cheese
• Something leafy and green (spinach, kale, etc.)

Instructions

1. Preheat oven to 400°F and lightly spray baking sheet with olive oil
2. Drain and rinse the chickpeas well and dry them after
3. Mix spices for chick peas together well in bowl
4. Bake chickpeas naked (no spices) for 15 min
5. Remove, stir in bowl with spices well plus the olive oil. Stir well
6. Put back on baking sheet and bake for an additional 10 minutes
7. Stir a smidge (or just shake the sheet) and go for an additional 5-10 minutes. The level of crispness can take a bit of finesse so be patient and watch them
8. Make the red pepper sauce by mixing the ingredients together in food processor and setting in a bowl
9. Serve in big bowls: quinoa on bottom plus toppings in pizza segments around bowl with sauce spooned on top