Bowl Base:

• 1/2 - 3/4 cup cooked quinoa or brown rice or sweet potato
• 1 cup spinach or mixed greens
• 1/2 cup roasted chickpeas (season as preferred)

To prepare the roasted chickpeas, drain a can of chickpeas and dry them off with paper towel. Spread in a single layer on parchment. Spray lightly with oil and season with salt and pepper (or whatever you prefer). Bake in an oven at 275° for about 20 minutes or in an air fryer at 400° for 10-15 minutes.

Protein Options:

• 1/2 cup cooked chicken breast, cubed (about 20g protein) (Cook in 1 tsp. chili flake oil.)

OR

• 1/2 cup cooked lentils (for vegetarian option)

Veggies:

• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 bell pepper, diced

Dressing:

• 1/4 cup plain Greek yogurt
• 1 Tbsp. lemon juice
• 1 tsp. fresh dill or parsley (or dried)
• salt and pepper to taste

In each bowl, layer the quinoa, greens, roasted chickpeas, chicken (or lentils), and assorted veggies. (You can add other veggies or change the protein.)

Mix the Greek yogurt, lemon juice, herbs, salt, and pepper for the dressing. You can thin it out with kefir, if desired. Drizzle over each bowl and 

enJOY!