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Protein swap: Use grilled chicken, tofu, or tempeh instead of chickpeas.
Grain change: Substitute quinoa for farro, couscous, or wild rice.
Veggie variations: Add roasted broccoli, zucchini, or mushrooms.
Spice it up: Sprinkle crushed red pepper flakes or add a dash of hot sauce to the sauce for some heat.
Make it vegan: Replace feta with toasted nuts or seeds, and use vegan yogurt for the sauce.
FAQ:
Q: Can I prepare this bowl ahead of time?
A: Absolutely! You can roast the veggies and cook the grains in advance, then assemble the bowl when ready to eat. Keep the sauce separate until serving.
Q: Is this recipe gluten-free?
A: Yes, if you use quinoa or rice and check that all your ingredients (like spices) are gluten-free.
Q: How can I make this recipe lower in carbs?
A: Swap the quinoa for cauliflower rice or extra greens.
Q: What if I don’t have tahini?
A: You can replace tahini with almond butter or omit it altogether. The sauce will still be tasty with just yogurt and lemon.
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