Mediterranean Vegetable Bowl

Mediterranean cuisine highlights the best parts of eating healthy. We combine healthy fats such as olive oil and hummus with protein-rich quinoa and a pile of vegetables to create a delicious bowl that’s so much more than your typical salad. We love making bowls for weeknight dinners because it’s so easy to double the recipe and make extra for lunches the next day. You can customize this bowl swapping in other veggies, nuts, seeds, or grains you have at home to create your perfect meal. Enjoy this hearty bowl with bold Mediterranean flavor and feel great doing it.

Mediterranean Vegetable Bowl

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 2
Time: 20 minutes
Difficulty: 1 hour and 20 minutes
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Ingredients

1 tbsp olive oil, divided
1 (15.5 oz) can chickpeas drained and rinsed
8 oz frozen spinach, thawed
½ tsp dried basil
½ tsp dried thyme
½ tsp garlic powder
1 bell pepper stemmed, seeded, and thinly sliced
1 small onion, thinly sliced
1 cup quinoa, rinsed
1 cup grape tomatoes halved
1 cup cucumber halved lengthwise and sliced
½ cup pitted Kalamata olives, sliced in half
4 cups mixed greens
¼ cup lemon vinaigrette, divided
⅓ cup hummus

Directions

1) In a Suvie pan stir together 2 tsp olive oil, 1 can drained chickpeas, 8 oz spinach, 1/2 tsp basil, 1/2 tsp thyme, 1/2 tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper. Place pan in the bottom zone of Suvie.

2) Place 1 sliced bell pepper and 1 sliced onion in a second Suvie pan with ½ tsp salt. Place pan in the top zone of Suvie. Input cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

3) Place 1 cup rinsed quinoa and 1/2 tsp salt in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Grains, Quinoa, 1 Cup

4) After the cook, remove the chickpeas, peppers and onions, and quinoa from Suvie. Add 1 tsp olive oil to peppers and onions and season to taste with salt and pepper, then return to Suvie and broil for 10-15 minutes or until fragrant.

5) In a large bowl, toss together the tomatoes, cucumber, and olives and season lightly with salt. In a large mixing bowl toss the greens with 2 tbsp of the vinaigrette.

6) Divide the greens between two bowls. Top each serving with quinoa and the chickpea-spinach mixture. Remove peppers and onions from Suvie, add to bowls. Top with tomatoes, cucumber, olives, and hummus. Sprinkle the additional 2 tbsp lemon vinaigrette over each bowls.