Dinner

Mediterranean Detox Bowl

Thanksgiving (followed by Holiday Parties) is almost here, like in less than a week and that marks the beginning of all sorts of gluttony. While everyone is busy preparing and shopping for the upcoming feast, I wanted to share something to heal the gut, while making our taste buds happy. The Mediterranean detox bowl is light, loaded with fiber, proteins, probiotics and other nutrients and is sooooo goood, you just have to make it to know what I’m talking about. It takes less than 20 minutes and all easily available ingredients to make this bowl. It is comforting yet healthy, like an explosion of flavors in the mouth.

Have a Happy and Healthy Thanksgiving. xx

The recipe below makes 4 servings.

Detox Bowl

 

Ingredients
For Cucumber Salad:
1 Small Cucumber, chopped
1/4 Red Onion, chopped
2 Tablespoon Parsley, chopped
Salt and Pepper to Taste
1 Teaspoon Lemon Juice
1/2 Teaspoon Olive oil
Pinch of Sumac
For Chickpeas:
2 Can Organic Chickpeas, drained
3/4 Red Onion, chopped
1 Tablespoon Tomato Paste
1 Teaspoon Red Chili Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Coconut Oil
Salt to Taste
To Assemble:
1 Cup Cooked Quinoa
3 Tablespoons Plain Greek Yoghurt or Coconut Yoghurt to make it Vegan
Few Leaves of Kale, chopped (optional)

Process

  1. Cucumber Salad: Add lemon juice, olive oil, salt, pepper and sumac in a small bowl and stir well.
    Now add cucumbers, onions and parsley to a medium bowl, pour the dressing over and mix well. Taste and adjust the seasoning if needed. Set aside.
  2. Chickpeas: Heat coconut oil in a pan, add chopped onions and salt and cook for two minutes or until onions become tender.
  3. Now add tomato paste, spices and chickpeas and mix everything well.
  4. Cover the pan and cook for 4-5 minutes to blend in the flavors. Taste and adjust the seasoning as needed.
  5. Assemble: Add quinoa to a serving bowl and top off with chickpeas, cucumber salad, yoghurt and kale.
  6. Garnish with fresh parsley, olive oil and sumac and serve immediately.

Enjoy! 🙂

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