Mediterranean Buddha Bowl

Dietary Preferences: Vegan (if using chickpeas)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 1 cup quinoa, rinsed

• 1 tablespoon olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 1 zucchini, diced

• 1 red bell pepper, diced

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach, chopped

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 2 tablespoons tahini

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 teaspoon olive oil (additional for dressing)

• 1 teaspoon monk fruit sweetener

• Optional protein: 1 cup canned chickpeas, drained and rinsed, or grilled chicken breast, sliced

Instructions

1. Cook the quinoa according to package instructions using water or low-sodium vegetable broth for enhanced flavor.

2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the red onion and garlic until softened.

3. Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Cook until the vegetables are tender but still vibrant.

4. Stir in the chopped baby spinach and season with dried oregano, salt, and pepper. Cook until the spinach is wilted, then remove from heat.

5. In a small bowl, whisk together the tahini, lemon juice, water, an additional teaspoon of olive oil, monk fruit sweetener, and a pinch of salt and pepper to make the dressing.

6. Assemble the Buddha bowl by placing the cooked quinoa in a bowl, topping it with the sautéed vegetables, and adding your choice of protein (chickpeas or chicken).

7. Drizzle the lemon-tahini dressing over the top of the bowl.

Serve this nourishing and flavorful Buddha bowl immediately for a satisfying and healthy meal.