With summer quickly approaching, I love coming up with quick and easy lunches to take to work. This one I have fallen in love with – it’s super quick to pull together, and tastes delicious!

I love how it combines cooked and raw foods, and has so much versatility.

Easy Mediterranean Bowls

Easy Mediterranean Bowls

Ingredients

  • 1 cup quinoa, cooked in 2 cups water
  • 1 can chickpeas
  • 2-3 sweet potatoes, cut into 1” dice
  • 2 T olive oil
  • 1-2 cloves garlic
  • One bunch rainbow chard, stems and leaves coarsely chopped
  • 1 can artichoke hearts, drained and coarsely chopped
  • 1 bag rocket lettuce
  • Optional: Red peppers, black olives
  • Dressing of choice (Greek or balsamic are good options)

Instructions

  1. Preheat oven to 425 degrees F
  2. In a large bowl, drizzle 1T olive oil on the sweet potatoes and mix well. Put sweet potatoes into a shallow pan.
  3. Roast the sweet potatoes for 30-35 minutes, turning about halfway through cooking. They should be soft and golden brown.
  4. While the potatoes are roasting, cook quinoa.
  5. Heat 1 T olive oil in pan – add garlic, sauté briefly. Add the rainbow chard and sauté until softened.
  6. Combine quinoa, chickpeas, artichoke hearts, rainbow chard, and sweet potatoes in large bowl.
  7. For lunches, portion out the mixture. Drizzle a little dressing over it, and then top with the rocket lettuce. Enjoy!
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