Greek Chickpea & Potato Power Bowl

A protein-packed and vibrant grain bowl with roasted chickpeas and potatoes, topped with a dairy-free tzatziki.

Ingredients

• 1 medium Yukon Gold potato, diced Potatoes
• 1/2 cup canned chickpeas, rinsed and drained Chickpeas
• 1/2 cup cherry tomatoes, halved Cherry Tomatoes
• 1/2 cup cooked Quinoa
• 1/4 cup, diced Cucumber
• 1/8 cup, thinly sliced Red Onion
• 2 tbsp Dairy-Free Tzatziki
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp fresh Lemon Juice
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• to taste Salt and Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes and rinsed chickpeas with extra virgin olive oil, oregano, garlic powder, salt, and black pepper.
3. Spread on a baking sheet in a single layer and roast for 20-25 minutes, or until potatoes are tender and chickpeas are slightly crispy, flipping halfway through.
4. Cook quinoa according to package directions.
5. In a bowl, combine cooked quinoa, roasted potatoes and chickpeas, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
6. Drizzle with dairy-free tzatziki and fresh lemon juice. Serve immediately.

Cuisine: Mediterranean

Suitability: dairy-free,vegetarian,gluten-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch