Vegan Greek Goddess Bowls

Dinner doesn’t need to be difficult. I think if we all kept this in mind, it might take the pressure off. Sometimes, a busy weeknight dinner at home can be a bowl of soup and a salad made with leftover produce. I’ve also been keeping bowls in the rotation, they’re simple and an easy way to get everything I want in one dish. This Vegan Greek Goddess Bowl simplifies one of my family’s favorite meals (Greek food!). When we go “all out” that would mean grilled veggie skewers, Greek Salad, some sort of rice option, and of course all the hummus and tzatziki on the side. In this case, I consolidate and use the flavors we love for an easy meal prep. You will love this and you will get dinner on the table in less than thirty minutes using some of my easy tricks.

Vegan Greek Goddess Bowls

Serves 2 

Ingredients:
1 cup organic chickpeas, rinsed and drained
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. sea salt
1 T. olive oil
1/2 cup Basmati rice
1 cup vegetable broth
1 head romaine, finely chopped
1/2 English cucumber (or 2 persian cucumbers), diced
1 cup cherry tomatoes, cut in halves or left whole
1 red, orange, or yellow bell pepper, cut into thin strips
1/2 bunch parsley, rinsed and finely chopped
1/3 red onion, chopped (optional)
Dressing:
1 tsp. oregano
Juice of 1 lemon
2 T. red wine vinegar
pinch sea salt
1/3 cup Olive Oil
Optional Toppings:
4 T. store bought hummus or greek yogurt based tzatziki sauce (I used Kite Hill’s new vegan ranch dip for this one, but use what your family prefers)
Feta cheese crumbles
Kalamata Olives

Directions:
Step 1:
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Drain and rinse cooked chickpeas. Pat dry with kitchen towel. Toss in a medium bowl with paprika, cumin, and sea salt, then drizzle and toss on olive oil. Transfer seasoned chickpeas to the parchment lined pan and place in oven for approx. 15-20 minutes. 
Step 2:
Prepare rice, take 1/2 cup basmati rice and add to a sauce pan with 1 cup of vegetable or chicken broth and a pinch of sea salt. Bring to a boil, add lid, and reduce heat to lowest setting. Begin vegetable prep while rice and chickpeas cook.
Step 3: Chop your romaine lettuce, cucumber, tomatoes and bell peppers. Add salad dressing ingredients with exception of olive oil to a jar or container and shake well, add oil, and shake again. 
Step 4:
Create your bowl: Start with with a scoop of rice, then arrange your vegetables, add a 1/2 cup of roasted chickpeas, then finish with a dollop of hummus or tzatziki and drizzle of dressing. Option: add feta cheese crumbles and/or olives if desired