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Mediterranean Chick Pea & Chicken Meal Prep Bowls

Cook Time 25 minutes
Servings 4
Calories 446 kcal

Ingredients

  • 2 cup cauliflower, chopped
  • 1 cup broccoli, chopped
  • 2 cups Brussels sprouts
  • 1 red onion, sliced
  • 1 small yam or Japanese yam
  • 1 can chick peas, drained, rinsed, patted dry
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp sea salt & pepper
  • 1 tsp garlic powder

Additional toppings

  • 2 cooked chicken breasts, cubed
  • cherry tomatoes, halved, 3 per bowl
  • olives, 3 per bowl
  • feta cheese, 1 tbsp per bowl

Tahini Lemon Dressing

  • 1/4 cup tahini
  • 1 tsp maple syrup
  • juice of 1/2 a lemon
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 3 tbsp warm water
  • 1 tbsp grainy Dijon mustard (or regular Dijon)
  • salt , pepper to taste

Instructions

  1. Put cauliflower, broccoli, Brussels sprouts, red onion, yam and chick peas in a bowl. Add olive oil and seasongs. Stir until well coated. Bake in 1 400 degree oven for 25-30 minutes or until veggies are done.

  2. Blend together all Tahini Lemon dressing ingredients.

  3. Assemble bowls. Divide roasted veggies into 4 bowls. Top with cherry tomatoes, olives, feta and chicken.

  4. Drizzle with Tahini Lemon dressing and store in the refrigerator.

Recipe Notes

Nutrition Facts:

Approximate calories per serving: 446

Protein per serving: 27.1 grams

Fiber per serving: 8.4 grams