Mediterranean Chickpea Bowl
A vibrant Mediterranean bowl with crispy roasted chickpeas, colorful vegetables, and a creamy tahini-lemon dressing.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 420 per serving
Ingredients
Roasted Chickpeas
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Roasted Vegetables
- 1 red bell pepper, cut into chunks
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Tahini-Lemon Dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2-3 tbsp water (to thin)
- ¼ tsp salt
Bowl Base
- 2 handfuls mixed greens or lettuce
- ½ cucumber, diced
- 1 medium tomato, diced
- 2 tbsp pine nuts, toasted
- Fresh parsley or mint, chopped
Instructions
Preheat oven: Set to 200°C (fan 180°C). Line a baking tray with parchment paper.
Mexican Black Bean & Rice Bowl
Smoky seasoned black beans over fluffy rice, loaded with charred corn, pickled jalapeños, avocado, and lime. A satisfying bowl that’s mostly pantry-powered.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 520 per serving
Ingredients
Rice
- 1.5 dl jasmine rice
- 3 dl water
- Pinch of salt
Black Beans
- 150g dried black beans (soaked overnight)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili flakes
- 1 tbsp tomato paste
- 300ml water or vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste
Toppings
- 100g frozen corn
- 1 avocado, sliced
- 2 tbsp pickled jalapeños
- 2 spring onions, sliced
- 1 lime, cut in wedges
- Fresh cilantro
- Sour cream or crème fraîche
- Cholula or hot sauce
Instructions
Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12–14 minutes. Rest 5 minutes off heat, then fluff with a fork.
Shawarma Rice Bowl
Spiced shawarma meat over fluffy rice with pickled vegetables and a cool yoghurt sauce.
Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving
Ingredients
Rice
- 150g jasmine rice
- 300ml water
- Pinch of salt
Shawarma
- 300g shawarma meat (thawed)
- 1 tbsp olive oil
Yoghurt Sauce
- 100g Greek yoghurt
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt to taste
Toppings
- Pickled red cabbage or fresh
- Pickled jalapeños (optional)
- Fresh parsley, chopped
- Chili flakes (optional)
Instructions
Cook rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12-14 minutes. Rest 5 minutes off heat.