Recipe and words by Lisa Richards
My Mediterranean Buddha Bowl is an excellent source of nutrient dense, low calorie, high quality foods in one easy to prepare meal. The variety of colors, flavors, and textures creates a meal that is not only good for weight loss, but enjoyable to eat. When you enjoy the food you eat you’re more likely to put it in your regular rotation, those meals should be adding to your health goals, not taking away from them. The natural anti-inflammatory nature of my Mediterranean Buddha Bowl is another characteristic that makes it a great addition to a weight loss diet. When the body is in a state of chronic, low-level inflammation it is more apt to hang on to excess weight. By reducing this inflammation the body becomes more efficient at releasing fat pounds as well.
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Mediterranean Buddha Bowl
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 1 serving
Author: Lisa Richards
Ingredients
1 tablespoon oil, olive or coconut
1 zucchini, cut into 1/2 inch rounds, then quartered
1/4 teaspoon dried oregano
Salt and pepper to taste
1 cup cooked quinoa
2 cups greens, like spinach or mixed greens
1/4 cup diced red pepper
1/4 cup julienned cucumber
1/4 cup black olives (packed in water)
1/4 cup halved cherry tomatoes
Fresh minced parsley for garnish
Spicy Tahini Dressing
1/4 cup tahini
1/4 cup water
2 tablespoons fresh lemon juice
Two good pinches each of cumin powder, coriander powder, paprika powder, chili powder and garlic powder
Salt and pepper to taste
A pinch of red pepper flakes for garnish
Instructions
Heat oil in a skillet over medium low heat. Add zucchini and dried oregano and saute until zucchini is tender, about 15 minutes. Season with salt and pepper to taste, set aside.
In a large mixing bowl add greens, diced red pepper, julienned cucumber, black olives and cherry tomato halves, toss to combine, set aside.
To make the dressing, whisk together tahini, water and lemon juice in a small bowl. Add spices, whisk again to combine. Garnish with a pinch of red pepper flakes.
In a bowl, arrange cooked quinoa, sauteed zucchini and greens/vegetable mixture into three sections. Garnish with fresh minced parsley, serve with dressing.
Recipe Notes
Store unused portions of dressing in a sealed container and refrigerate.
