From EatingWell Magazine
Rather than a heavy, fried falafel, here’s a lighter version of the pocket sandwich: a chickpea patty served in a whole-wheat pita with a flavorful and lower-in-fat tahini sauce.
Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We’ve loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.