Mediterranean Infused Bliss Bowls
It’s the second week of the new year and we are in the full swing of things…well sort of. They say it takes 2 weeks to get out of a habit or bad habits and fall into newer, healthier ones. I hope with your resolutions and goals you’ve been able to succeed so far. Small steps people, that’s what I always say.
The other day I posted a recipe on Baked Vegan Falafel. Which are totes yum-maze BTW. Anywho, I normally like to make things that I can use in other meals so food doesn’t go to waste (most of the time). So with those baked vegan falafel I made these even more yum-tastic Mediterranean Infused Bliss Bowls topped with a Lemony Tahini Dressing.
These bliss bowls are seriously jam packed with flavors and nutrients that are so so sooo easy to put together. Making things like this will ensure your veggies won’t go to waste. There is no limit on how many greens you should eat. No one ever gets diabetes from eating vegetables, so be generous.
This post is sponsored by OrganicGirl! I’m using their Super Greens which is a blend of five superfood baby greens: red & green swiss chard, tat soi, arugula, and baby spinach. Eating greens like this will enhance and ensure good, quality health!
If you’ve been following me for a while you know I love OrganicGirl blends. They are always fresh and grow the highest quality produce keeping our planet in mind. They’re environmentally friendly with using 100% recycled plastic packaging. I admire a company who takes part in bettering our world because as I said, small steps. But those small steps can lead to very big and very great changes. 😊🍃
What is tat soi?
Tat soi is a kind of Chinese cabbage with glossy dark leafy greens. You ever see the “veins” in greens? Well, don’t mistake that for being nothing of importance. Those in fact are where the phytonutrients and anti-oxidants run through. And this goes for all greens.
There are tons and tons of dark leafy veggies that have still yet to be discovered. But the ones we do know about are available to us all year round so always take advantage and stock up on your veggies. When you buy your veggies, clean and store them in the fridge right away to ensure quality and freshness. If kept in a bag in the back of the fridge, they will spoil fast (totally guilty) and that’s a bumster.
Back to the bowls! We covered how to use recipes in multiple recipes, why greens are good, and why I love OrganicGirl. So now we can talk about these amazing bowls full of goodness.
Tomatoes, roasted carrots, red onion, cucumbers, kalamata olives (because why not), and that glorious lemony tahini dressing along with those deliciously healthy baked vegan falafel I talked about. How easy right?! I know.
Now the dressing…holy yumballs batman!
So amazingly creamy with a subtle taste of lemon really just compliments the entire bowl. I mean in all honesty, I can scoop it up and eat it by the spoonful. But I’ll save that doing for another bid, lol. 🙃
If you’re green on the inside you’re clean on the inside. 😉
Just a side note, the carrots don’t have to be roasted they can be raw. Also, you can mix and match any veggies you’d like. I like to use what I have on hand to make my meals. “Meal prepping” with raw veggies is not really ideal as you do have to actually eat them fairy quick and not in 5 or 7 days time. For instance, I’d say bowls like this will last 2 days max in the fridge, maybe 3. Just keep in mind the fresher the veggies the more nutrients you get and benefit from.
Enjoy another fun way to spruce up your salad game. I also love hearing your ideas on what you’d like me to veganize next so drop me a line below or hit me up on Instagram!
Thank you again to OrganicGirl for sponsoring today’s post. As I always say, the more veggies the better. We are all going to be 2016 summer ready, fo sho. 👙
Mediterranean Infused Bliss Bowls
Bliss Bowls (per bowl)
- 2 cups (or more) per bowl OrganicGirl Super Greens
- 4 per bowl baked vegan falafel
- 1/4 red onion, diced
- handful roasted red carrots
- 1 tomato, quartered
- 1 cucumber, sliced (split between two bowls)
- handful kalamata olives
- tahini dressing to top
- 1 cup tahini
- 2 garlic cloves
- 1 tsp parsley
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 4 tbsp water
- salt/pepper to taste
- Place OrganicGirl Super Greens in the bowl first.
- To cook or roast carrots, clean, peel, and cut carrots in half or use already cut carrot.
- Boil them in water until tender, then transfer to a baking dish lined with parchment paper. Bake for 20 minutes on 350F. The other option is after you boil them you can put them in a fry pan with coconut oil, season them with salt, pepper, and dill, and sauté them until browned on the outside. See this post for those directions.
- Top the greens with 4 falafel, cucumbers, olives, onions, tomatoes, and carrots.
- Veggies use is unlimited so feel free to add or remove whatever you like.
- In a small bowl, using a hand mixer, mix all ingredients until combined well and creamy. Adjust seasonings as desired.
- The less liquid the less creamy it will be so add more of less of water or oil for preferred consistency.
- Drizzle over Mediterranean Infused Bliss Bowls, serve and Enjoy!
- Gluten-free and Vegan