Vegan Mediterranean Bowl
Enjoy the healthy Mediterranean diet compacted into one easy to make vegan bowl!
Ingredients
Herby Quinoa
- 1 cup Quinoa
- 2 cups Water
- ¼ cup Dill, finely chopped
- ¼ cup Parsley, finely chopped
Crispy Tofu
- 1 block High Protein Tofu
- Avocado Oil Spray
- 3 tbsp Tamari
- 3 tbsp Corn Starch
- 1 tsp Sea Salt
Zatar Potatoes
- 6 Baby Potatoes, slices into fourths
- Avocado Oil Spray
- 1 tsp Sea Salt
- ½ tsp Paprika
- 3-4 tbsp Zatar Seasoning, I bought mine from Trader Joe's
Tahini Lemon Dressing
- ½ cup Tahini
- ½ Lemon, juice from
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ cup Water, add more if you want a runnier consistency
Bowl
- 4 cup Arugula
- 2 Persian Cucumbers, thinly sliced
- 1 Large Tomato, diced, I used an heirloom tomato
- 12 Green Olives
Instructions
Herby Quinoa
- Cook the quinoa in water. Once done, fluff with a fork and stir in the chopped dill and parsley.
Crispy Tofu
- Chop up a block of high protein tofu into cubes. Toss with avocado oil spray, tamari, sea salt, and corn starch.
- Once fully coated, air fry the tofu at 375 until crispy. Give them a stir after 12 minutes then air fry for another 8-10 minutes.
Zatar Potatoes
- Wash your baby potatoes and peel away any sprouts. Toss with avocado oil spray, sea salt, paprika, and zatar seasoning.
- Air fry at 400 degrees for about 12-15 minutes or until crispy.
Lemon Tahini Dressing
- Add all ingredients to a dish and stir to combine. Start with 3 tbsp of water and gradually add more until the desired level of thickness is achieved.
Bowl
- Dice the tomato and cucumber. Set aside the green olives.
- Divide all ingredients into four bowls or meal prep containers. 1 serving includes 1 cup of arugula, 1/4th of the herby quinoa, 1/4th of the crispy tofu, about 5 potato wedges, 1/4th of the cucumber and tomato, 3 green olives, and a generous drizzle of lemon tahini. The remaining portions will stay good about 5 days. Enjoy!