#easyrecipes Archives » Kay's Clean Eats

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light and fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

You will soon learn my love for meals in a bowl. It just feels so complete all nestled inside a bowl! For lunch today I whipped up this insanely easy and delicious Mediterranean Chickpea Salad, then added it to my very own style nourish bowl. Honestly, this bowl hit the spot! Now that the weather is warming up salads are making a way back into my heart. 

So I totally get salads can be boring, but I promise you will not find a boring salad around here! Mediterranean Chickpea Salad is filled with juicy cherry tomatoes, crisp cucumbers, chickpeas, parsley, red onion, and feta all tossed it in delicious dressing to bring it all together. It is the perfect salad to serve with any meal or to have on its own. 

Eating Mediterranean Chickpea Salad in a nourish bowl is my favorite way to enjoy it.  I filled the bowl with quinoa, arugula, hummus, and warm pita bread, so good! Make this salad once and serve it up with different dishes all week! This nourish bowl is a must-have for me at least once a week!

Love easy and delicious salads also try, Beet and Goat Cheese Salad + Golden Balsamic Dressing, Creamy Cashew Dressing, and Tuscan Kale Salad with Apples.

Yield: 4 servings

Mediterranean Chickpea Salad Bowl

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light a fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Mediterranean Chickpea Salad

  • 15.5 oz can chickpeas, drained
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup parsley leaves, diced
  • 1/3 cup red onion, diced
  • 1/4 cup feta crumbles

Dressing

  • 2 garlic cloves, minced
  • 2 tbsp lemon, juice of
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano 
  • 1/2 tsp agave (can sub sugar)
  • salt to taste (I used about a 1/2 tsp)

For the Bowl

  • 1/2 cup quinoa, cooked, or more as needed
  • 1/2 cup arugula, or more as needed
  • 1 heaping spoonful roasted garlic hummus
  • 1 warm pita bread, cut in triangles

Instructions

  1. In a large bowl toss together chickpeas, tomatoes, cucumbers, onion, parsley, and feta.
  2. Make the dressing, in a small jar whisk together minced garlic, lemon juice, olive oil, red wine vinegar, oregano, agave, and salt.
  3. Pour dressing over salad and toss. Enjoy
  4. To make a nourish bowl serve over quinoa and arugula. Top with hummus and warm pita bread.

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them! 

On the rainiest of days, these Hot Ham and Cheese Sandwiches were perfect. Between our COVID quarantine and the rain, we could all use a little comfort food. Nothing better than a soft warm Hawaiin roll stuffed with melted jack cheese, black forest ham, then covered with garlic butter!! 

The kids thought these were so good! They even fought over who got the last one! I mean anyone will like these sandwiches they are amazing! Making them is a piece of cake, this is a recipe anyone can make! Personally I love sandwiches and lately I have been having a different one every day! However, these Hot Ham and Cheese Sandwiches are my favorites to indulge in!

Ingredients you need to make Hot Ham and Cheese Sandwiches

  • 12 Hawaiian rolls
  • 5 slices of jack cheese
  • 6 oz black forest ham
  • 5 deli slices jack cheese
  • 1/2 tbsp mayo 
  • 3 tbsp butter
  • 1 tsp dried parsley 
  • 2 cloves garlic, minced

Love an easy meal, also try Instant Pot Cauliflower Cheese Soup, Asain Garlic Noodles, and Greek Orzo Pasta Salad.

Well, what are you waiting for let’s dive in!

Yield: 12 sliders

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 12 Hawaiian rolls
  • 5 slices of jack cheese
  • 6 oz black forest ham
  • 5 deli slices jack cheese
  • 1/2 tbsp mayo 
  • 3 tbsp butter
  • 1 tsp dried parsley 
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 350 degrees F. Spray a rectangular baking dish with nonstick spray.
  2. With a large serrated knife, slice the rolls in half so you have two slabs, the top and the bottom.
  3. Place the bottom slab of the rolls in your baking dish and layer as follows: sliced ham, jack cheese, mayo. Bake for 10 minutes.
  4. Remove the baking dish from the oven and place the top half of the rolls on the cheese.
  5. In a small saucepan melt the butter and slightly cook the garlic. Stir in the parsley. Brush or pour the mixture on top of the rolls.
  6. Bake for 10 more minutes. Cool for 1 minute then cut sliders apart with a knife. Enjoy!

 

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

It has been cold and rainy all week and just the perfect weather for soup. Not typical southern California weather but it sure is beautiful when we get rain. Today’s lunch was super sporadic, now that I’m trying to stretch what we have and not visit the grocery store as often it really digs deep into my creative side with food. I had bought ahead od cauliflower last week and it was looking pretty lifeless in the fridge. So to avoid food waste and leftovers I had to come up with a kid-friendly cauliflower recipe…

Introducing this DELICIOUS Cauliflower Cheese Soup!

Cauliflower, in my opinion, is amazing, you can have it in your smoothies, soups, and dishes it’s super versatile and easy to work with. However my kids have another idea about cauliflower, typically I here ‘disgusting.’ Blah blah blah, is all I hear when they whine about food, haha! I refuse to have picky eaters, it’s pretty much eating what is served or tuff luck! For this Cauliflower Cheese Soup, I decided to not even acknowledge the fact that it has cauliflower in it, I just let them eat it when they asked what it was I said bacon soup, haha!

While they were shooting hoops outside I decided to whip this soup up in the instant pot, the perfect soup machine. From start to finish it was done within 30 minutes. I ran the immersion blender through the soup, you know got to hide the cauliflower from the kids, ha!! And well this forking amazing soup was made, not a word from anyone about cauliflower and they asked for seconds!!

Complementary Garnishes

I added bacon crumbles, cheese, and parsley, however, use your favorites or have it plain. 

  • parsley
  • bacon
  • chives
  • sour cream
  • cheese

Instant Pot Cauliflower Cheese Soup Video

Love Instant Pot Soups also try, Instant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo Soup, and Instant Pot White Bean Chicken Chili + Video!

Yield: 4 bowls

Instant Pot Cauliflower Cheese Soup

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp butter
  • 6 cups cauliflower florets ( 1 head)
  • 1/2 cup yellow onion, chopped
  • 1 potato, peeled and diced ( 1 1/4 cup)
  • 2 cloves of garlic, minced
  • 2 cups broth
  • 1 cup mild cheddar cheese
  • salt & pepper to taste

Topping options:

  • bacon crumbles
  • green onion
  • parsley
  • additional cheddar

Instructions

  1. Chop cauliflower into roughly even small pieces.
  2. Select saute mode on your Instant pot and add in butter, onion, potato, cauliflower, and garlic. Sautee for 4 minutes, until onions and garlic are fragrant.
  3. Add in broth and place lid on Instant Pot. Cook on high pressure for 8 minutes.
  4. Quick-release the pressure and then take the lid off.
  5. Use an immersion blender and blend the soup until smooth.
  6. Serve hot and garnish with your favorite toppings. Enjoy!

Teriyaki Chicken and Rice Bowls

Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.

Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!

I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.

You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.

Can I Make This With Frozen Vegetables?

YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!

Do I have to cook the chicken stovetop?

Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!

Tips for Success:

  • Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.

  • Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.

  • Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!

 

Teriyaki Chicken and Rice Bowls

Kay
Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Japanese
Servings 4

Ingredients
  

Teriyaki Sauce:

  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub coconut sugar)
  • 3 tbsp rice vinegar
  • 2 cloves minced garlic
  • 1 tsp ground ginger
  • 1 tbsp agar-agar powder ( can sub corn starch)

Chicken, Veggies, and Rice:

  • 2 lbs chicken thighs (can sub breast) chopped in cubes
  • 2 cloves garlic minced
  • 1 tbsp onion powder
  • 1 1/3 cups diced carrots
  • 3 cups broccoli diced
  • 1/4 cup green onions diced
  • sesame seeds (optional)

Instructions
 

For the teriyaki sauce:

  • In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes. 
  • Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.  

For the chicken:

  • In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
  • Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.

To assemble bowls:

  • Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!
Keyword chicken, dinner, rice bowl, teriyaki