Easy Weeknight Recipe: Mediterranean Superfood Bowl

Easy Healthy Vegan Recipe

This recipe is my favorite in terms of versatility and nutrient density. It’s the perfect healthy recipe for easy summer evenings.

The ingredients can be switched up easily without risking flavor components and can easily adapt to your nutritional needs. The romesco is plant-based on its own, so there’s no need to adapt if you eat vegan.

While the fresh vegetable component does not make this a freezer-friendly meal, the sauce does freeze well. In fact, we eat these often in my home, so I typically will double or triple the recipe for romesco and freeze it in individual portions.

One batch of sauce, greens, & grain, makes 4 bowls. Top to your tummy’s content to make the tastiest healthy recipe!

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Let’s get to the recipe!

Mediterranean Superfood Bowls - Plant-Based

FOR THE SAUCE:

• 16oz JAR ROASTED RED PEPPERS (OR ROAST YOUR OWN!)

• 1 CLOVE GARLIC, PEELED

• ½ TSP SEA SALT (MORE TO TASTE)

• JUICE OF 1 LEMON (ABOUT ¼ CUP)

• ½ CUP EXTRA VIRGIN, COLD PRESSED OLIVE OIL

• ½ CUP WHOLE, RAW ALMONDS

FOR THE BOWLS:

2 CUPS LOOSELY PACKED, CHOPPED (PICK ONE):

• DANDELION

• ARUGULA

• SPINACH

• BABY KALE

½ CUP UNCOOKED GRAIN (PICK ONE) (omit, if you’re grain-free):

• QUINOA

• WILD RICE

• FARRO

PICK 1-2 FATS/PROTEINS:

• OLIVES (KALAMATA, GREEN, BLACK)

• RAW PUMPKIN SEEDS, LIGHTLY TOASTED

• CRUMBLED FETA CHEESE

• QUALITY HUMMUS (OR CHICKPEAS!)

• AVOCADO

PICK 2-3 (OR 4 OR 5) HERBS/VEG/OTHER TOPPINGS:

• HEIRLOOM DICED TOMATOES

• DICED CUCUMBER

• MICROGREENS

• SLICED RADISHES

• ARTICHOKE HEARTS

• PEPPERONCINI

• CHOPPED CAULIFLOWER

• THINLY SLICED RED ONION

• SLICED GREEN ONIONS

• FRESH CILANTRO/ITALIAN PARSLEY/BASIL, CHOPPED

• LEMON JUICE

• EXTRA VIRGIN OLIVE OIL

• SALT & PEPPER

• SLICED JALAPEÑOS

1. Cook the grain you selected according to package directions (unless omitting). Allow to cool to room temperature.

2. Place all sauce ingredients in a blender or food processor fitted with a chopping blade. Blend/process on high speed until desired consistency (I prefer it a tad on the “chunky” side).

3. Prepare the greens and other toppings. There is no hard & fast rule to this – go with your favorite textures & flavors! I prefer my ingredients to be more finely chopped, giving it a “chopped salad” mouth feel, but you may enjoy a chunkier texture.

4. Divide the greens, grains, sauce, then your toppings, among 4 separate bowls. Enjoy right away, or store in airtight glass containers. Will last 4-5 days in the refrigerator, depending on ingredient freshness.

Did You Make This Recipe?

How’d it go? Share your thoughts in the comments!

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