For meatless Monday, this Mediterranean bowl is a simple way of eating healthy even when in a hurry, and most of the ingredients can be prepared ahead of time.
Abundance bowls. Buddha bowls. Nourishing bowls. Various names for one idea: a wholesome, colourful and delicious meal in a bowl. Throughout the year, varying seasonal ingredients, combinations are endless.
I often bulk prepare staples once in a week, such as cooking grains and legumes or roasting vegetables, and we then end up assembling beautiful bowls, adding raw, cooked or fermented vegetables, a luscious sauce and toppings such as spice mix, nuts and seeds, crumbled cheese, etc.
For this Med-inspired bowl, I loved playing with colours, flavours and textures. And if like me, you have a big crush on Mediterranean foods, this bowl will surely be very satisfying…Print
Mediterranean Inspired Bowl
A delicious and hyper nutritious vegetarian bowl.
- Author: Blandine Wilcox
- Yield: 4 -6 servings
- Category: Salad
- Cuisine: Mediterranean
- •3 courgettes
- •2 sprigs of thyme
- •Salt and pepper
- •Olive oil
- •1 jar roasted red peppers (about 3 medium-size peppers, chopped)
- •¼ red onion (peeled and chopped)
- •1 clove garlic (peeled and finely chopped)
- •Juice of ½ lemon
- •2 handfuls cherry tomatoes (quartered)
- •250g cooked millet or bulgur
- •250g cooked butter beans
- •2 handfuls Greek black olives
- •200g feta (cubed)
- •Za’atar (find the recipe here)
- •Basil leaves
- Preheat the oven to 190°C. Cut the courgettes in half lengthways and slice them into half-moons. Place on a baking tray lined with baking paper with the thyme and season with salt and pepper and a good drizzle of olive oil. Mix well and place in the oven for 20-30min until the courgettes are tender.
- In the meantime, prepare the roasted pepper sauce by blending together the roasted peppers, red onion, garlic, lemon juice, 2tbsp olive oil and some salt and pepper. Set aside.
- Assemble the ingredients into a large serving bowl or directly into plates: the roasted courgettes, cherry tomatoes, bulgur or millet, butter beans, black olives and feta. Sprinkle the feta with za’atar and the bowl with basil leaves. Serve with the pepper sauce.
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