Sometimes the best creations come out of what I happen to have on hand. That was the case last week when I made this bowl for lunch. Crunchy grated carrots with the protein of the cheese and garbanzos made for a filling meal I could revisit for lunch or dinner. Plus I love keeping cooked beets on hand (I buy them cooked at Trader Joe’s). I could put cilantro on everything, but you can easily sub in basil or arugula if you’re not a lover of it.
To make this vegan, just leave out the cheese. To make it gluten free, omit the couscous and just use rice. You can really use any dressing, but I used a creamy tahini one I bought at the store.
RAINBOW TAHINI BOWLS
(serves 1)
1 c cooked grains (I used a mix of quinoa & brown rice)
3 T grated carrot
1 small cooked beet, sliced (I bought the precooked ones at Trader Joes)
3 T garbanzo beans (canned, drained)
3 mini mozzarella balls
2 T babaganoush
fresh cilantro
tahini salad dressing
Put 1 c cooked grains in a bowl. Top with 3 T grated carrot, 1 small sliced cooked beet, 1/4 c canned garbanzo beans, 3 mini mozzarella balls, a 2 T scoop of babaganoush (or hummus) and a big pinch of fresh cilantro (or any herb you prefer). Top with your favorite salad dressing. I used a store-bought tahini dressing, but you could also try a sesame dressing or basic vinaigrette.
This recipe can easily be doubled or tripled if cooking for more than one. Easy desk lunch or light weeknight dinner!
xx
Erin