Mediterranean Vegan Meal Prep Bowls

SALT AND LAVENDER(4)
Nicholson: "This was so easy to make! I added some feta and t…" Read More
9Ingredients
30Minutes
330Calories

Ingredients
US|METRIC

  • 3/4 cup quinoa (uncooked)
  • 19 fluidounces chickpeas (drained )
  • 2 cucumber (Persian, mini, sliced, or use 1/3 English cucumber)
  • tomatoes (Handful little, halved)
  • 2 tablespoons red onion (chopped)
  • kalamata (to taste)
  • hummus (to taste, 1-2 tablespoons/bowl)
  • olive oil (to taste)
  • lemon juice (to taste)

NutritionView more

330Calories
Sodium15% DV360mg
Fat12% DV8g
Protein24% DV12g
Carbs19% DV56g
Fiber36% DV9g
Calories330Calories from Fat70
% DAILY VALUE
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium360mg15%
Potassium680mg19%
Protein12g24%
Calories from Fat70
% DAILY VALUE
Total Carbohydrate56g19%
Dietary Fiber9g36%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

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Nicholson 19 Aug 2018
This was so easy to make! I added some feta and took away the tomatoes. Great meal prep recipe, I’m actually excited for my lunches!
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Melissa 30 Jul 2018
It was delicious! I made it the night before for lunch through out the week. It was easy and tasty. Will make again.
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Je'Nen 15 Jul 2018
Perfect for an easy lunch
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Adam 2 Jul 2018
This turned out great. I also substituted the quinoa with spinach and arugula to make a salad.