When I’m craving Greek food, I often think of Greek salad, but I also like my food hot. So, why not combine the ingredients in my Skinny Quinoa Greek Salad with OMG Oil-Free Dressing with roasted vegetables? As a result, the Skinny Roasted Greek Bowl was created.
Meal Prep/Notes Help to Plan for Weekly Meals:
As funny as this sounds, I plan out my recipes in diagrams on paper before I make a dish, which looks something like this:
For some reason, my notes help me visualize what I plan to cook. I also create lists, for instance, when I meal plan for the week. Although I sometimes switch up the days I make a particular meal, organizing and planning my meals helps me save money and time.
Roast half the vegetables and leave half of them cold; the perfect combination of raw and cooked.
First, I parboil the potatoes and marinate them in lemon juice and garlic. Then, I roast my artichokes, potatoes, beets, and chickpeas on one baking pan. Because I parboil the potatoes, all the vegetables and chickpeas roast for the same amount of time.
Wrap peeled cut beets in aluminum foil to roast with other vegetables
Then, I left the cucumbers, arugula, onions, tomatoes, and olives cold to give the Skinny Roasted Greek Bowl contrast. On one side of the bowl, for example, I placed the cold ingredients; on the other side the hot ones. Next, I added the dressing.
In addition, I added warm red quinoa to the bowl for the grain component. Furthermore, the quinoa and arugula together have a nutty, peppery flavor that is enhanced by the lemony hummus dressing.