Mediterranean
Fungi
Nourish
Bowl

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If there's one meal to add to your summer menu, this Mediterranean Fungi Nourish Bowl is a wholesome pick. I paired colorful fresh veggies, seasoned chickpeas, and Nature's Fynd Meatless Breakfast Patties. The patties are made with Fy, a fungi-based complete vegan protein containing all 20 amino acids- super nutritious! I also topped this bowl with a creamy herb dip made with Nature's Fynd Dairy-Free Cream Cheese.  This entire meal will give you a perfect mix of protein, healthy fats, and fiber to keep you nourished and satisfied. Grab a hold of these delicious and easy-to-prep fungi-based patties from Whole Foods to create this bowl! 

Visit www.NaturesFynd.com to learn more about nutrition. 

Mediterranean Fungi Nourish Bowl Recipe

RECIPE PDF

Servings:

Prep Time: 10 minutes

Cook Time: 10 minutes 

Total Time: 20 minutes

Author: Huma Naz

Bowl ingredients

  • 1 Nature's Fynd Meatless Breakfast Patty

  • 1/3 cup cooked/seasoned quinoa 

  • 1 cup chopped kale

  • 1/3 cup chickpeas

  • 1/4 cup chopped cucumbers 

  • 1/2 cup chopped veggies (bell peppers, red onion, tomato)

  • 2 lemon wedges

  • 1 garlic clove, minced or 1 1/2 tsp. garlic powder.

  • Seasonings: chili powder, cumin, turmeric, dried parsley, coriander powder, salt, pepper, cumin seeds (add per taste)

Vegan Cream Cheese Dip Ingredients

  • 2 tbsp. Nature's Fynd Dairy-Free Cream Cheese

  • 1/2 tbsp. fresh dill 

  • 1 tsp. chili flakes 

  • 1 tbsp. lemon juice

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1 tbsp. sour cream(optional)

Directions

  1. Prep the patty: Grill or pan fry the patty with hint of olive oil according to package instructions.

  2. Prep the Quinoa: Prep 1 serving of quinoa according to package.  Season pot of quinoa with 1/3 tsp. turmeric, 1/2 tsp.cumin seeds, 1/3 tsp. coriander powder, 1/2 garlic clove or 1 tsp. garlic powder, salt/pepper to taste. 

  3. Prep the chickpea salad: Toss canned chickpeas and cucumber in 1 tbsp. lemon juice, 1/2 tsp. chili powder, 1/2 tsp. coriander powder, 1/2 fresh minced garlic clove or 1/2 tsp. garlic powder, salt/ pepper to taste, dried parsley.

  4. Prep the dip: Mix all ingredients together until well combined. 

  5. Time to assemble the bowl: Begin by adding a base of kale to your bowl. Add slices of the meatless patty on top of the kale. Next, fill each empty section of the bowl with the quinoa, chickpea salad, and fresh cut veggies (tomato, onions, bell peppers).  Lastly, add a dollop of the dip to the center of the bowl and garnish with a lemon wedge.  Enjoy the bowl in sections or mix to combine all the flavors!

 

Recipe Notes:

  • Leftovers can be stored in an airtight container for about 4 days.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I'd love to see your recreations- Don't forget to tag
 @adoseofnutrition on instagram!
I will gladly drop a comment & share your recreation photo in my stories!
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