Best Sorghum Quail Egg Avocado Kumatoand Buffalo Mozzarella Bowl Recipes

MEDITERRANEAN BENTO BOX

Mediterranean Bento Box image

Quick and savory meal for lunch. Great for sharing.

Provided by stormybeach

Categories Pasta and Noodles Pasta by Shape Recipes Couscous Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

2 ½ cups chopped cherry tomatoes
1 ¼ cups chopped English cucumber
½ cup pitted and chopped Kalamata olives
½ cup feta cheese
½ cup Greek salad dressing, or as needed
2 cups cooked couscous, or to taste
½ cup hummus spread, or to taste
1 cup pita chips, or to taste

Steps:

Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 46 g, Cholesterol 28 mg, Fat 28.7 g, Fiber 6.5 g, Protein 13.3 g, SaturatedFat 7.2 g, Sodium 1094 mg, Sugar 4.2 g

CHICKPEA BUDDHA BOWL

Chickpea Buddha Bowl image

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Provided by MyNutriCounter

Categories Main Dish Recipes Bowls

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

1 cup vegetable broth
½ cup red quinoa
1 ¾ cups Brussels sprouts
¼ cup cubed carrots
¼ cup peeled and cubed parsnips
½ red onion, chopped
2 teaspoons olive oil, divided
1 (15 ounce) can chickpeas, drained and patted dry
1 teaspoon ground turmeric
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
5 tablespoons hot water
1 avocado, mashed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Bake in the preheated oven until softened, about 10 minutes.
Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g

TUNA AND VEGETABLE FARRO BOWL

Tuna and Vegetable Farro Bowl image

A twist on traditional quinoa bowl. Leftover fish works beautifully in this dish as well.

Provided by tcasa

Categories Main Dish Recipes Bowls

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup cooked farro
1 (6 ounce) can tuna in water, drained
2 ounces Jarlsberg cheese, diced
1 hard-boiled egg, halved
½ tomato, seeded and diced
½ avocado, thinly sliced
2 tablespoons Italian dressing
¼ cup croutons

Steps:

Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

Nutrition Facts : Calories 538 calories, Carbohydrate 45.7 g, Cholesterol 157.3 mg, Fat 24.3 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 7.8 g, Sodium 403.2 mg, Sugar 3.2 g