mealFit Mediterranean Power Bowl

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mealFit Mediterranean Power Bowl

This meal is one of my favorites.  It has a mix of cooked and raw items.

The Garbanzo beans are a favorite of mine. We eat them in our home at least 4 times a week and they are always in the fridge cooked and ready to be heated up in the microwave or put on a salad cold.

The dressing is a bit of an odd combination, but I got the recipe from a friend of mine in Tennessee who is a staple in the vegan community up there.

This dish is super colorful and has so much flavor and is loaded with protein.

Ingredients 

Veggies
  • 3 cans of Garbanzo beans (Drained and rinsed 3 times )
  • 2 carrots shredded and Sautéed 
  • 2 tomato left RAW
  • 3 bell peppers shredded and Sautéed 
  • 1 zucchini grated on a cheese grater left RAW
  • 2 C quinoa

 Dressing

  • 1 cup garbanzos plus liquid from the can
  • 3/4 cup tahini,

  • 1 cup olive oil,
  • 2 cloves garlic,
  • 2 tsp Dijon mustard,
  • 1/4 cup lemon juice
  • 1 tsp mealfit OG Seasoning

 

Instructions

Veggies

Place the veggies over the top of the cooked Quinoa. Feel free to mix them up or leave them separate and spaced out for a beautiful presentation.

 

 

 

Dressing

Place all ingredients in a blender and blend till pure.  Drizzle the Sauce over the top of the veggies and serve

 

 

 

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  • Thomas Cox
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