Mediterranean Bowl with Roasted Red Pepper Sauce (Adapted from Pinch of Yum)
Roasted red pepper sauce:
1 -16 oz jar roasted red and or yellow peppers, drained
1/2 tspsalt (more to taste)
juice of onelemon, or 2 TBSP
1/2 cup extra virgin olive oil
To build the Mediterranean bowl layer whichever ingredients float your boat:
cooked cauliflower rice or quinoa
greens such as: spinach, arugula or kale
shredded rotisserie chicken
red bell pepper or peppadew peppers, chopped
grape tomatoes, halved
feta cheese, crumbled
kalamata olives, pitted and either whole or sliced
chopped red onion, marinated for a few minutes in red wine vinegar to take out the “bite”
fresh basil and/or parsley, chopped
extra virgin olive oil, lemon juice, salt, pepper mixed together in a bowl then drizzled over the bowl
Prepare the roasted red pepper sauce first:
Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.
Cook the cauliflower rice or quinoa. I chose cauliflower rice – I purchased it at my local Fresh Market, but it’s also in the frozen food section of most grocery stores. Simply heat some olive oil (1-2 TBSP) until hot then add the cauliflower rice, a clove of chopped garlic and a tsp of salt and cook over medium heat about 5-6 minutes.
When the rice or quinoa is done, build yourself a Mediterranean Bowl using whichever ingredients sound good to you!