The BariGirls Mediterranean Crab Bowl
These beautiful bowls are full of delicious and fresh foods. Top them off with a pomegranate dressing of your choice for a meal that tastes great and fills you up!
Total Time
45 minutes
Difficulty
Low
The BariGirls Mediterranean Crab Bowl
Ingredients for 2 Servings
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2 cupsBaby spinach
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1 cupJumbo lump crap meat, shredded with fork
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1/2 cupKalamata olives, pitted
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1 cupQuinoa, cooked to package instructions
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1 cupGrape tomatoes, halved
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2Cucumbers peeled, halved lengthwise and sliced
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3/4Feta cheese crumbles
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1/3Yellow bell pepper, seeded and chopped
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1/3Red bell pepper, seeded and chopped
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3 tbspBasil, fresh
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2 tbspOregano, fresh
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Roasted chickpeas (recipe below)
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Pomegranate dressing
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Roasted chickpeas
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1 tspOlive oil
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1 canChickpeas, drained, rinsed and dried. Skins discarded
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1/4 tspDried Basil
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1/4 tspGarlic powder
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Salt and pepper
Total Time
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Preparation Time20 mins
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Cooking Time30 min
Method
- Prepare quinoa according to package instructions and split quinoa into two bowls.
- To roast chickpeas: Move the oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
- In a small bowl, combine chickpeas with olive, basil, garlic powder, ¼ teaspoon salt and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
- Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.
- To make the bowls: Layer quinoa, spinach, grape tomato halves, cucumbers, bell peppers, roasted chickpeas, olives, crab meat, feta crumbles, basil and oregano.
- Drizzle pomegranate dressing on bowl and serve.
Goes Great with