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Mediterranean Veggie Bowl

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 475 kcal / serving

Instructions

  • 1.   Preheat the oven to 200 °C (400 °F). In a bowl, mix the chickpeas with olive oil, dried basil, garlic powder, a pinch of salt, and 3 to 4 turns of a pepper mill. Mix well and spread on a baking sheet lined with parchment paper. Bake for 30 minutes, stirring halfway through.
  • 2.   Cook the quinoa according to the package instructions.
  • 3.   Wash the vegetables. Slice the lettuce, cut the cherry tomatoes in half, slice the cucumber, and dice the peppers after removing the stem, seeds, and white parts. Divide the quinoa into bowls, add all the vegetables, olives, 1 tbsp of hummus per bowl, the roasted chickpeas, and garnish with a few basil leaves. Drizzle with a choice of sauce.

    Season with salt and pepper.

Ingredients for servings

  • 1 chickpeas (canned, drained weight)
  • 1 teaspoon of dried basil
  • 1 teaspoon of garlic powder
  • 170 g of quinoa
  • ½ lettuces
  • 250 g of cherry tomato
  • 1 cucumber
  • 2 yellow bell peppers
  • 130 g of olive
  • 120 g of hummus
  • ½ dried basil
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    475 kcal
    24 %
  • Fat
    20,82 g
    30 %
  • of which saturated
    2,73 g
    14 %
  • Carbohydrates
    47,7 g
    18 %
  • of which sugar
    8,03 g
    9 %
  • Protein
    16,44 g
    33 %
  • Fibers
    14,18 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.