Greek Power Bowls

• Vegan
• Gluten free

• Produce

  • 2 cups Baby spinach
  • 1 can Chickpeas
  • 1 Cucumber
  • 1 clove Garlic
  • 1 cup Grape tomatoes
  • 1/4 cup Onion
  • 1/2 tsp Oregano
  • 1 Red bell pepper
  • 1 Red onion

• Canned Goods

  • 2 cups Vegetable stock

• Condiments

  • 1/4 cup Black or kalamata olives
  • 1/2 cup Tzatziki sauce or hummus

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on livelytable.com

Description

Directions

• Preheat oven to 400° F.
• In a small saucepan, combine onion, garlic and quinoa over medium-low heat. Add stock and simmer, covered, about 15 minutes or until liquid is absorbed.
• Meanwhile, toss bell pepper and onion slices with olive oil, oregano, salt and pepper. Layer on a baking sheet lined with parchment or a silicone baking mat. Roast for 15-20 minutes, stirring halfway through.
• When veggies have about 10 minutes remaining, add chickpeas to the baking mat to warm.
• Assemble bowls: Divide cooked quinoa between bowls. Top each with spinach, roasted veggies and chickpeas, cucumber, tomato, and olives. Top with tzatziki, hummus, or both!