Chef Amanda Jones from Piada Italian Street Food shows you how to put something yummy together.
Mediterranean Power Bowl
3 oz broccoli
3 oz cauliflower
3 oz sweet potato
3 oz chick peas
1 oz picked red onions
6 oz red quinoa
cilantro as a garnish
Roasted Vegetables: Set oven to 450 degrees. Chop vegetables in one inch pieces. Place on sheet tray and drizzle with olive oil, salt and pepper. Roast for 25 minutes
Glazed Chick Peas: Sautee chick peas in red wine vinegar with salt and zaatar until brown.
Assembly: Begin with a cooked red quinoa base, typically 6 oz. Add 3 oz of each roasted vegetable and chick peas. Add Harissa & Greek Yogurt dressing. Top with a sprig of cilantro and pickled red onions.