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@joaogomesvq: Palácios e Castelos… 🏰❤️

João Gomes
João Gomes
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Region: BR
Tuesday 28 July 2026 12:56:21 GMT
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Music

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No Watermark .mp4 (9.34MB) No Watermark(HD) .mp4 (13.83MB) Watermark .mp4 (28.46MB) Music .mp3

Comments

samillyy0__
samillyy0 :
essa música só fica boa na voz dele
2026-07-29 11:21:10
3757
higormellor
higor :
João Gomes é Richarlison são parecidos ou viajei
2026-07-28 18:36:37
2574
glzin393
𝑔𝓁𝓏𝒾𝓃𝓃🚬🍀._. :
CADE MEU BOM DIA JOAO😔
2026-07-28 13:00:10
394
melo.marii__
mariana melo💋🧸 :
ta bom, deixa o luan santana cantar
2026-07-30 11:27:35
7
userfdnwhhwne
user42293hrbsn :
"se tá dodói eu sou doutor"
2026-07-28 18:12:46
45
11lima2012
lima :
a musica só ficou boa no "se ta dodoi eu sou doutor" o resto fico ruim dms
2026-07-30 12:16:33
6
ana_ssousar
ana júlia :
briga besta dizendo que fica melhor na voz de luan, comparando as vozes. A música é boa mesmo na voz de simone e simaria na época do forró muido
2026-07-30 20:15:57
13
brendagraziele_
brendinha :
Pq ele só tá cantando músicas do Luan agr? ele é luanete? Kkkkk
2026-07-29 20:55:37
111
nunes_.conceicao
Lana🐻‍❄️ :
a música fica boa nas duas vozes.
2026-07-30 15:55:01
15
biasp
Bia✨ :
Bem melhor na voz do Luan 😍
2026-07-29 14:48:41
7
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A nutritious, fiber-rich Mediterranean Buddha bowl featuring fresh greens, roasted chickpeas, and a flavorful herb yogurt-tahini dressing, perfect for a quick, budget-friendly, vegetarian, low-carb, gluten-free meal. Ingredients: - 4 cups fresh spinach, arugula, and romaine mix - 1 can (15 oz) chickpeas, drained and rinsed - 1 cucumber, sliced - 1/2 cup kalamata olives, pitted - 1/2 cup crumbled feta cheese - For the dressing: - 1/2 cup Greek yogurt - 2 tablespoons tahini - Juice of 1 lemon - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh cilantro - 1 teaspoon honey - Salt and pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Spread chickpeas on a baking sheet, season with salt, pepper, and a drizzle of olive oil; roast for 20-25 minutes until crispy. 3. Meanwhile, prepare the dressing: in a bowl, whisk together Greek yogurt, tahini, lemon juice, parsley, cilantro, honey, salt, and pepper until smooth. 4. In serving bowls, layer greens as the base. 5. Distribute roasted chickpeas, cucumber slices, and kalamata olives evenly on top of the greens. 6. Sprinkle crumbled feta over each bowl. 7. Drizzle with the yogurt-tahini herb dressing before serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A nutritious, fiber-rich Mediterranean Buddha bowl featuring fresh greens, roasted chickpeas, and a flavorful herb yogurt-tahini dressing, perfect for a quick, budget-friendly, vegetarian, low-carb, gluten-free meal. Ingredients: - 4 cups fresh spinach, arugula, and romaine mix - 1 can (15 oz) chickpeas, drained and rinsed - 1 cucumber, sliced - 1/2 cup kalamata olives, pitted - 1/2 cup crumbled feta cheese - For the dressing: - 1/2 cup Greek yogurt - 2 tablespoons tahini - Juice of 1 lemon - 2 tablespoons chopped fresh parsley - 2 tablespoons chopped fresh cilantro - 1 teaspoon honey - Salt and pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Spread chickpeas on a baking sheet, season with salt, pepper, and a drizzle of olive oil; roast for 20-25 minutes until crispy. 3. Meanwhile, prepare the dressing: in a bowl, whisk together Greek yogurt, tahini, lemon juice, parsley, cilantro, honey, salt, and pepper until smooth. 4. In serving bowls, layer greens as the base. 5. Distribute roasted chickpeas, cucumber slices, and kalamata olives evenly on top of the greens. 6. Sprinkle crumbled feta over each bowl. 7. Drizzle with the yogurt-tahini herb dressing before serving. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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