A ‘power bowl’ makes the perfect plant based meal. It typically includes lots of veggies, a whole grain, a protein, a healthy fat and a delicious sauce to tie it all together. It’s a simple, delicious way to get tons of nutrition.
This one is full of fresh Mediterranean flavours and won’t keep you in the kitchen long as it’s super easy to make. It looks beautifully plated as pictured but tastes best all mixed together.
makes 4 bowls
Divide the quinoa in half and cook ½ a cup according to package directions.
Toast the other ½ cup of quinoa by rinsing and draining it, then placing it in a large fry pan on medium low heat. Use a whisk to gently stir it around so that it’s in a single layer on the bottom of the pan. Cook it for about 5 – 7 minutes, whisking it occasionally until it toasts up and slides easily around the pan. You will be able to smell a light, nutty aroma. Remove from heat and set aside. (This step is optional, you can simply cook all the quinoa as per the package – toasting some of it just adds a nice crunch.)
Make the dressing by adding the olive oil, lemon juice, oregano, garlic powder, sea salt and pepper to a shallow bowl and whisk to combine or add the ingredients in a jar with a lid, seal and shake well to combine.
Divide the arugula equally between serving bowls. Add equal amounts of quinoa (regular and toasted), chickpeas, cucumber, red bell pepper, red onion and olives.
Drizzle the olive oil dressing over top of the assembled bowls, top with a dollop of hummus and serve immediately.
TIPS & NUTRITION
You can serve this warm or cold and can prep all the ingredients ahead of time and simply dress it when ready to serve.
If you’d like to add more crunch, make Crispy Roasted Chickpeas instead of regular canned chickpeas.
Feel free to add or sub in any veg or greens you like or have on hand.
The dressing will keep up to 2 weeks in the fridge in a sealed jar or container. You can keep cooked quinoa in the fridge in an airtight container for up to 4 days.