Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Glowing After These Moroccan Chickpea Glow Bowls

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Remember that Avocado Tzatziki? Obviously it had a purpose — for Moroccan Chickpea Glow Bowls with Avocado Tzatziki 🤗. The original recipe called these “detox” bowls and I can see why. You’re definitely satisfied after eating these, but not in an overly full, stuffed sort of way. The flavors are great! I haven’t experimented too much with Moroccan cooking and spices, but the blend was on point and a nice change from Thai, Indian, Mexican or Italian cuisine. I also tried these swapping the rice for shredded, plain chicken, which works well if you want a carnivore option. The mint in the tzatziki pairs so well with the spices and the jalapeño cilantro hummus adds a nice kick (but you can use any hummus or omit it entirely). The wonderful thing about these glow bowls is you can play around with them, swap ingredients, mix and match and really make them your own.

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Appetizer, Dairy-Free, Entrée, Lightened Up, One Pot Dish, Salad, Side, Snack, Vegan, Vegetarian

Exploring Greek Tzatziki

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This dip is light and refreshing. Originally a Greek yogurt dip, tzatziki is traditionally made with cucumbers, garlic, salt, olive oil, sometime lemon juice and fresh herbs like mint, dill, parsley or thyme. It can be used to top gyros, burgers, falafels, salads, “bowls” (see photo below) or a standalone dish. Clearly I took a non-traditional route, swapping avocado for yogurt as the base. I also used mint instead of dill and want to try this again with equal proportions to be more versatile. Even with the “lightened up” swaps, Avocado Tzatziki is still light, so fluffy and especially tasty. I’ve been dipping away with Kashi pita chips and 7 grain crackers, baby carrots and cucumber sticks.

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