Mediterranean vegetarian bowl

This is one of my favorite lunches to prepare for my clients, or for myself in meal prep mode… everything is prepared in advance and assembled when ready to serve if desired. I accompany it with a little baby arugula, tomatoes and corn chips.

Servings: 4

Preparation: 20 minutes

Cooking: 20 minutes

Ingredients :

• 1 large sweet potato or 2 small ones, washed and cut into 2cm cubes
• 1 tsp sweet smoked paprika
• 1 tsp garlic powder
• 2 tbsp extra virgin olive oil
• ½ tsp kosher salt
• Pepper, to taste

Tabbouleh:

• 1 bunch flat-leaf parsley, finely chopped
• 2 small tomatoes (seeds removed) or 6-8 cherry tomatoes, finely chopped
• 2 green onions, finely chopped
• 1 small clove garlic, finely grated
• 2 Lebanese cucumbers, finely chopped
• ½ jalapeno, finely chopped (optional)
• Juice and zest of half a lemon
• 1 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• ½ cup cooked couscous

Mashed chickpeas:

• 1 can (540ml) chickpeas, drained
• ½ cup plain 0% Greek yogurt
• ¼ cup chopped flat-leaf parsley
• Juice and zest of one lemon
• 1 tsp kosher salt
• Pepper, to taste

Harissa Ranch Style Sauce:

• ⅓ cup 0% Greek yogurt
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 tsp (or more) harissa
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• Salt and pepper, to taste

To serve:

• Baby rocket
• Cherry tomatoes, halved
• Chopped green onions

Steps:

1. Preheat oven to 400F. Add potatoes to a baking sheet lined with parchment paper. Add spices and oil. Bake for about 20 minutes until tender and roasted. Set aside.
2. Assemble the tabbouleh by mixing all the ingredients in a bowl. Set aside.
3. Assemble the chickpea puree by lightly crushing the chickpeas in a bowl using a potato masher or fork. Add the other ingredients, mix and set aside.
4. Mix all the sauce ingredients in a bowl and set aside.
5. To serve, add a generous portion of tabbouleh, mashed chickpeas, sweet potatoes, arugula, cherry tomatoes, green onions and sauce in the middle. SO good.

Note: All the elements of the recipe can be prepared well in advance and kept for up to 5 days in the refrigerator.