Mediterranean Bowl
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (1)

Mediterranean Bowl

NUTRITION · PER SERVING75M COOK
CAL 36%·PRO 39%
CARBS 84G46% OF CAL
16G FIBER50G OTHER18G TOTAL SUGAR
FAT 36G45% OF CAL
3G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nutritious Mediterranean bowl with roasted eggplant, sweet potato, and cabbage over quinoa with tahini dressing. Packed with vegetables and plant-based protein.

mainmediterraneanbowlgrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1 1/2 cups tri color quinoa (rinsed and drained)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons freshly chopped parsley
  • For the Roasted Veggies -
  • 1 medium eggplant (cut into 1 1/2-inch cubes)
  • 2 medium sweet potatoes (cut into 1 1/2-inch cubes)
  • 1, 15- ounce can chickpeas
  • 3 tablespoons avocado oil
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice (optional)
  • 1/4 teaspoon ground black pepper
  • 1/2 medium-large head purple cabbage (thinly sliced (or 1 small head cabbage))
  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 1/2 cup tahini
  • 2 tablespoons lemon juice (juice of about 1/2 lemon)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 4-6 tablespoons water
  • 1 cup Kalamata olives or other Mediterranean olive (halved)
  • 1 pint cherry tomatoes (halved)
  • Chopped fresh parsley (as garnish (optional))
PREP
25M
SODIUM
1848MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.