Name: Greek Goddess Bowl (30 Minutes!)
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free, Greek-Inspired, Middle Eastern-Inspired, Vegan
Ingredients: 1 15-ounce can chickpeas ((rinsed, drained and dried well on a towel)); 1 Tbsp oil ((coconut or avocado are best // omit if avoiding oil)); 1 Tbsp Shawarma Spice Blend; 1 Tbsp maple syrup or coconut sugar ((if avoiding sugar, omit)); 1/4 tsp sea salt; 3/4 cup Vegan Tzatziki; 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley); 1/2 cup green or kalamata olives ((pitted and halved/chopped)); 1/2 cup cherry tomatoes ((halved)); 1 medium cucumber ((thinly sliced)); 1 medium carrot ((optional // sliced thinly on a diagonal into “chips”)); Vegan Flatbread or Naan; Traditional Vegan Falafel; Garlic Dill Sauce; Tahini Dressing

From the recipe box

Greek Goddess Bowl (30 Minutes!)

Yield2

Prep7 min

Cook23 min

Total30 min

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Ingredients

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Step by step

Method

5 steps

1
Heat the oven to 400°F. Toss the dried chickpeas with the oil, shawarma spice, maple syrup, and salt and roast on a baking sheet 20 to 23 minutes, until crisp and golden.
2
While they roast, make the vegan tzatziki and the red pepper hemp tabbouleh (or chop some parsley).
3
Prep the toppings: halve the olives and cherry tomatoes, slice the cucumber, and cut the carrot into thin diagonal chips.
4
Divide the tabbouleh between bowls and arrange the chickpeas, olives, tomatoes, cucumber, and carrot around it.
5
Add a big spoonful of tzatziki and serve with flatbread or naan, plus falafel and garlic dill or tahini sauce if you have them.