Super easy, protein packed Mediterranean lunch bowls…yep that’s where it’s at.
Whew! Hi friends, and welcome to my world of getting home from work, trying to cook, feed the baby, bathe the baby, get crying baby in bed, make the bottles for the next day, pack my lunch, write a blog post, take a shower, and go to bed kind-of-nights. It’s a whirlwind for sure on weeknights now so quick and easy meals are um…a necessity. This Mediterranean lunch (or dinner!) bowl is just that. 👍🏼
I’m a huge fan of leftovers, but for some reason I have never really cooked in large batches, and I’m slowly learning that this definitely needs to become part of my routine. Not for the whole meal necessarily, but with things like rice, quinoa, or any other side dish that stays a while and still tastes good re-heated. This Mediterranean bowl comes in handy using that leftover quinoa that you just so happened to cook a double-batch of the other day, and now can have some to make your lunch for tomorrow!
I also really try to eat a little lighter (ha) around all the holidays because well…working in a corporate office there always seems to be random doughnuts or bagels or some other delicious holiday treat that I just can’t resist. Therefore, I don’t feel as bad when I have this Mediterranean bowl for lunch because it cancels out the sweets, right?! 😉
This Mediterranean lunch bowl is super healthy for those days that you just need something a little lighter, yet full of flavor (because nobody ever likes to skimp on flavor), and has a good amount of protein and fiber to keep you full longer. Feel free to add more quinoa or chickpeas, or really any of the other ingredients to beef it up a little bit more. I personally leave off the olives and feta, but the hubby pretty much says they’re mandatory (ew).
So with all that being said, I’m off to attempt to relax a little bit, pack my lunch bowl and pita chips and hummus for tomorrow. I hope you all have a great rest of your week! 😁
- 1/2 cup cooked chickpeas
- 1/8 tsp cumin
- 1 tsp lemon juice
- salt & pepper
- 2 cups (packed) fresh spinach
- 1/2 cup cooked quinoa
- 1/4 cup chopped cucumber
- 1 small tomato, chopped
- 2 tbsp chopped red onion
- 8 Kalamata olives (optional)
- 2 tbsp Feta cheese (optional)
- 1 cup plain fat free greek yogurt
- 1/2 tsp garlic powder
- 1/2 cucumber, grated
- 1/2 tbsp dill
- 2 tbsp lemon juice
- 1 tsp olive oil
- salt and pepper
- Mix all ingredients until well combined. Add in a tsp of water and or lemon juice if you would like a thinner sauce.
- Refrigerate until ready to use. (This makes a lot of sauce so save it in the fridge for a couple days and use it on more lunch bowls, sandwiches or wraps!)
- In a small bowl, mix together chickpeas (be sure to rinse & drain if using canned), cumin, lemon juice, salt and pepper. Set aside.
- In a salad bowl, lay out spinach leaves and then top with remaining ingredients.
- Top with tzatziki sauce, additional salt and pepper, and a squeeze of fresh lemon juice.
- Calories: 362, Protein: 18 g, Fat: 12 g, Carbohydrates: 49 g, Fiber: 11 g, Sugar: 10 g, Sodium: 1078 mg, Saturated Fat: 4 g