Mediterranean Car-Bowl-Hydrate

By Kylie Buckner

Aug 29
Mediterranean Car-Bowl-Hydrate

Download the Mediterranean Car-Bowl-Hydrate Recipe

Click on the button below to download a FREE PDF of the Mediterranean Car-Bowl-Hydrate recipe!

Mediterranean Car-Bowl-Hydrate

AuthorKylie Buckner
DifficultyBeginner

Enjoy the bright flavors of the Mediterranean with this bowl full of carbohydrates, protein, vitamins, minerals, and fiber! One of the best parts of preparing your own meals is playing around with flavors from around the world, and this bowl is sure to be a crowd pleaser.

The Mediterranean Car-Bowl-Hydrate is a simple and delicious way to add some new Mediterranean flavors into your meal planning. The combination of oregano, thyme, basil, sage, and rosemary add personality to the simple ingredients in this dish and give you a powerful and unforgettable taste experience.

Mediterranean-Car-bowl-hydrate-Wooden-Background
Yields1 ServingCategory,
Prep Time30 minsCook Time20 mins

Ingredients
 1 cup Cucumbers
 1 cup Eggplant
 1 cup Tomatoes, chopped
 2 cups Romaine lettuce
 ½ cup Cannellini beans
 ½ cup Roasted red peppers
 2 Garlic cloves, diced finely
 ½ Red onion, diced
 ½ cup Qunioa, cooked
 2 Lemon slices
Fresh Herbs (Optional)
 1 tsp Basil, chopped
 1 tsp Oregano, chopped
 1 tsp Mint, chopped

Directions
1

Step 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Chop eggplant into 1 inch cubes and sprinkle with Mediterranean spice blend.
Roast in preheated oven until softened and golden brown, about 25 to 30 minutes.

2

Step 2. While the Eggplant is roasting, dry or water saute the onion and garlic on medium to medium-high until they are cooked through.
Add red peppers, cannelloni beans, and 1 tsp Mediterranean spices and heat through until the peppers are softened.

3

Step 3. Prepare the quinoa according to package instructions.

4

Step 4. Chop the remaining vegetables and fresh herbs.

5

Step 5. Prepare your bowl with all of the ingredients to make a delicious and satisfying Mediterranean bowl



Nutrition Facts

Serving Size 1 bowl

Servings 1


Amount Per Serving
Calories 324
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 62g21%
Dietary Fiber 16g64%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Kylie Buckner
Raw-Vegan-Rainbow-Salad-Dressings-900x900
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
Warming Winter Squash, Potatoes, and Lentils
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM

Ingredients

Ingredients
 1 cup Cucumbers
 1 cup Eggplant
 1 cup Tomatoes, chopped
 2 cups Romaine lettuce
 ½ cup Cannellini beans
 ½ cup Roasted red peppers
 2 Garlic cloves, diced finely
 ½ Red onion, diced
 ½ cup Qunioa, cooked
 2 Lemon slices
Fresh Herbs (Optional)
 1 tsp Basil, chopped
 1 tsp Oregano, chopped
 1 tsp Mint, chopped

Directions

Directions
1

Step 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Chop eggplant into 1 inch cubes and sprinkle with Mediterranean spice blend.
Roast in preheated oven until softened and golden brown, about 25 to 30 minutes.

2

Step 2. While the Eggplant is roasting, dry or water saute the onion and garlic on medium to medium-high until they are cooked through.
Add red peppers, cannelloni beans, and 1 tsp Mediterranean spices and heat through until the peppers are softened.

3

Step 3. Prepare the quinoa according to package instructions.

4

Step 4. Chop the remaining vegetables and fresh herbs.

5

Step 5. Prepare your bowl with all of the ingredients to make a delicious and satisfying Mediterranean bowl

Mediterranean Car-Bowl-Hydrate

About the Author

Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle. Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.