Mediterranean Power Bowl


Servings: 4
Greek Salad
1/2 White Onion, diced
1 pint Cherry Tomatoes, diced
1/4 cup Kalamata Olives-pitted, halved
2 tbsp. Italian Flat Leaf Parsley, chopped
1 Persian Cucumber (of half of a regular), diced
1. Dice white onion, cherry tomatoes and cucumber and place in medium sized bowl
2. Remove pits from kalamata olives (if not already removed), cut in half and place in bowl
3. Finely chop fresh parsley and place in bowl
4. Mix together and place in refrigerator to chill

Greek Dressing
1 Lemon, juiced
1 tsp. Red Wine Vinegar
1/4 tsp. Black Pepper
1/4 tsp. Salt
1 tbsp. Olive Oil
1/4 tsp. Oregano Flakes, dried
1. Combine fresh lemon juice, red wine vinegar, black pepper, salt, oregano flakes and olive oil in a small bowl
2. Whisk ingredients together
3. Pour over greek salad
4. Place greek salad back into refrigerator until ready to serve

Tahini Drizzle
1/2 cup Tahini
1 Lemon, Juiced
1 Garlic Clove, minced
1/4 tbsp. Maple Syrup
1/4 tbsp. Hot Water
1. Place tahini, fresh lemon juice, garlic clove and maple syrup in food processor
2. Add hot water, if still thick, continue to add hot water until reaching a thin consistency
3. Store in room temperature until ready to serve

Quinoa & Red Bell Pepper
1 whole Red Bell Pepper, diced
1 cup cooked Quinoa, follow instructions on package

Build the Bowl
1. Place 1 cup of quinoa as the base of the bowl
2. Top with 2 tbsp. hummus, 1/3 cup raw red bell pepper, 1/3 cup greek salad
3. Drizzle tahini sauce on top
4. Garnish with fresh mint

Enjoy! XX

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