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Mediterranean Vegetable Bowls with Quinoa, Toasted Chickpeas, and Harissa Tahini
FOOD5223Ingredients
105Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium)
- 2 zucchini (large)
- 1 Tbsp. olive oil
- 3 cups chickpeas (cooked, or 2 cans chickpeas, drained and rinsed)
- 1/2 tsp. smoked paprika
- 3/4 tsp. chili powder
- 1/2 tsp. salt (plus more to season)
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1 Tbsp. fresh oregano leaves (or 1 teaspoon dried oregano)
- pepper
- 1 cup dry quinoa
- 6 cups greens (tightly packed, washed, of choice (arugula, baby spinach, baby kale) mizuna, and/or mesclun would all be great)
- 1/2 cup tahini
- 2 Tbsp. lemon juice
- 1 tsp. red wine vinegar
- 1 clove garlic (large, chopped)
- 1 tsp. maple syrup
- 3/4 tsp. harissa paste (or powder)
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 3/4 cup water
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium1140mg48% |
| Potassium1440mg41% |
| Protein22g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber18g72% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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