Greek Bowl
Refreshing and filling Greek bowl with tzatziki sauce
Equipment
- Food Processor
Ingredients
- 4 sweet potatoes medium
- 16 oz garbanzo beans 2×15 oz cans
- 1 cup couscous uncooked
- 15 oz tofu
- 1 zucchini optional
- 2 cucumber
- 1 cup cherry tomatoes halved
- 1 cup kalamata olives pitted
- ½ red onion
- 1 tbsp red wine vinegar
- 1 tsp cumin
- ¼ cup fresh parsley chopped
- 3 cloves garlic
- 2 tbsp balsamic vinegar
- ¼ dill fresh
- 1 lemon
- ⅛ salt a pinch
- ⅛ black pepper a pinch
Instructions
- Peel the potatoes, cut them in small cubes and lay them in one layer on a baking sheet lined with parchment paper. Spray with balsamic vinegar and sprinkle with salt and pepper. Roast them until soft (about 20 min at 380 °F (approx. 195 °C) on the convection roast setting).
- Cook the couscous following the instructions on the bag.
- Add the garbanzo beans to a pan, along with the red wide vinegar, cumin, parsley, 1/2 cup (aprox. 120 ml) water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover and cook until the water evaporates completely (around 10 min).
- Chop the zucchini in cubes and add them to a pan with a bit of water. Cook for 7-8 minutes, until soft.
- Tzatziki sauce: Place the tofu, garlic, dill, lemon juice, one cucumber and a bit of salt to the food processor and mix until a paste forms. Add water to reach the desired consistency.
- Chop the tomatoes, one cucumber, olives and onion.
- Assemble the bowl placing the contents in the following order: couscous, sweet potato, garbanzo beans, zucchini, tomatoes, cucumbers, onion, olives, sauce.
Nutrition
Calories: 742kcalCarbohydrates: 126gProtein: 32gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 685mgPotassium: 1698mgFiber: 23gSugar: 22gVitamin A: 32948IUVitamin C: 50mgCalcium: 344mgIron: 8mg
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