This Mediterranean bowl with sweet potato croutons makes for the perfect nourishing lunch! Packed with quinoa, lemon garbanzo beans, roasted rell bell peppers, sweet potato croutons, avocado and feta, and a garlicky dill vinaigrette…this bowl is bursting with flavor. Make extra dressing to meal prep and enjoy this delicious bowl throughout the week!
Details:
Prep Time: 15 mins
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 1-2 servings
Ingredients:
Shop ingredients at your local Kroger store.
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2/3 c cooked quinoa
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3/4 c sweet potato croutons
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1 c garbanzo beans, drained & rinsed
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2 tbsp chopped parsley
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Juice of ½ lemon + 1 tsp
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2-3 sliced roasted red bell peppers (store-bought or homemade)
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1 avocado, diced
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1 tbsp crumbled feta
Dressing
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3 tbsp olive oil
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1 tbsp lemon juice
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1 tbsp red wine vinegar
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2 cloves garlic
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1 tsp dijon
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1 tbsp dill
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1 small shallot
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1/2 tsp honey
Instructions:
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Cook 1 cup of quinoa as instructed on the bag. Set aside and allow to cool.
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If you’re making the bell peppers from scratch, roast 5-6 mini bell peppers in the oven with 1 tsp of olive oil at 350˚F for 15 minutes on each side.
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In a small bowl, mix together the garbanzo beans, lemon juice, and add salt and pepper to taste. Set aside.
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In the same bowl, mix the avocado with feta and 1 tsp of lemon juice. Set aside.
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In a clean small bowl, add ⅔ c of the cooked quinoa with the parsley and mix until the parsley is evenly distributed.
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In a small jar, add the dressing ingredients and give it a shake until everything is well combined.
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Assemble the bowl! Arrange the quinoa, red bell peppers, avocado mix, sweet potato croutons, and lemon garbanzo beans however you’d like. Pour the dressing on top and sprinkle some hemp seeds for extra crunch.