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These Mediterranean bowls are the perfect make-ahead meal. They feature quinoa, hard-boiled eggs, carrots, beets, chickpeas, and a greek yogurt dressing. |
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Mediterranean Bowls

  • Better Desk Lunches
  • Meals
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4/5 - 17 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

Chickpeas, beets, carrots, and hard-boiled egg on a bed of quinoa makes for a healthy, well-rounded lunch that's worth bringing to work or school. The creamy herb dressing in these colorful Mediterranean bowls adds another layer of bright flavor to this meal prep recipe. Your taste buds won't get bored!


For the bowls:

  • 3 cups cooked quinoa
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/4 cups canned chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1 large carrot, peeled and grated
  • 1 small beet, peeled and grated

For the dressing:

  • 2 tablespoon fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons fresh basil, minced

Nutritional Information

Serv. Size: 1 bowl, Servings: 4

Amount Per Serving: Calories 440, Fat Cal. 160, Total Fat 17g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 570mg (24% DV),  Total Carb. 52g (17% DV), Fiber 10g (40% DV), Sugars 8g, Protein 20g, Vitamin A (70% DV), Vitamin C (10% DV), Calcium (15% DV), Iron (20% DV), Vitamin D (8% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and coarsely chop.

Step 3

In a medium bowl, toss together the chickpeas, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper.

To make the dressing:

Step 1

Whisk together yogurt, garlic, the remaining 2 tablespoons lemon juice, parsley, and basil. Season with salt and pepper to taste.

To assemble the bowls:

Step 1

Stir chopped eggs into chickpea mixture. Divide the quinoa and chickpea-egg mixture among 4 resealable containers. Top each with a quarter of the carrots and beets. Reserve the dressing (about 1/4 cup per serving) on the side until ready to serve.

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