This bowl is loaded with plant protein, delicious veggies and a tangy lemon-garlic tahini dressing.
INGREDIENTS (amounts are approximate, make it to your liking)
1-1/2 cups arugula
1/2 cup warm quinoa
1/2 cup warm cilantro lime rice (recipe below)
1/2 cup hummus (recipe below)
1/2 cup diced cucumber
1/2 cup grape tomatoes, halved
1/4 cup kalamata olives
1/2 cup vegan feta
1/3 cup vegan Greek or plain unflavored yogurt (I used So Delicious coconut milk yogurt)
Lemon Garlic Tahini dressing (recipe below)
To assemble: Start with arugula then mix quinoa and rice together into the arugula. Put a scoop of hummus in the middle then spread the veggies around the hummus. Next spread the feta. Put a dollop of the yogurt next to the hummus then drizzle with dressing.
Cilantro Lime Rice
2 cups cooked brown rice
1 teaspoon onion powder
Zest of one lime
Juice of half the lime
Small handful of cilantro, chopped
Pinch of salt
Add all ingredients to rice as soon as it’s finished cooking and still warm. Stir to blend well.
1-1/2 cups cooked chickpeas (or 1-15 oz can), plus 1 or 2 Tbsp reserved liquid
1-1/2 Tablespoon tahini
1 garlic clove
¾ teaspoon cumin
Juice of half a lemon
Pinch of salt
Blend all ingredients until smooth. Taste and adjust salt or cumin if desired.
Lemon Garlic Tahini Dressing
¼ cup tahini
1 Tablespoon lemon juice
1 teaspoon garlic powder
¼ teaspoon salt
Pinch of black pepper
2 Tablespoons of hot water to thin
Blend all ingredients in a small bowl. Add additional hot water if needed to reach desired consistency.