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This is a great vegetarian option for Meatless Mondays. Or you could add some grilled chicken or fish for any other day of the week. This is super customizable. Build-your-own bowls are big at our house because everyone can make it exactly how they like. Enjoy!

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Mediterranean Bowls

Serves 2

1 large zucchini chopped
1 small eggplant chopped
1/2 pint cherry tomatoes halved
1/2 large red onion chopped ( if you want some raw as a topping, save a little to dice)
1 can chickpeas (garbanzos) drained and rinsed (you can either eat as is, or roast. I did half and half)
1/3 cup uncooked quinoa (this makes about 1 cup cooked quinoa)
Olive oil
Garlic powder
Onion powder
Salt and papper

Optional Toppings 
Sliced olives
Diced cucumber
Raw diced red onion
Feta Cheese
Pepperoncini peppers
Lemon juice
Olive oil

Preheat oven to 425 degrees.
Cook quinoa per package instructions.
Place chopped zucchini, eggplant, cheery tomatoes, red onion, and some of the chickpeas on backing sheet. Toss with olive oil, garlic powder, onion powder, oregano, salt, and pepper. Place in preheated oven for around 20 minutes.
Build your bowl. Start with cooked quinoa then add on veggies and toppings. We used sliced olives and cucumber lemon juice and olive oil.

NOTE: The eggplant is not included in photos because the ones at our grocery didn’t look great. Instead I used two zucchini.

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You can substitute out quinoa for brown rice or couscous. I like using quinoa in this dish because it’s a good source of vegetarian protein. Also, I use a rice cooker to make my quinoa and it always comes out perfectly.
I like to roast some of my chickpeas as they add a crunch to the bowl. You can roast some of them, all of them, or none. However you prefer.