Mediterranean Bowls

Mediterranean dressing, tomatoes, and red onion beside a bowl of feta cheese, olives, and spinach

A dinner that’s quickly becoming a favorite in our home is Mediterranean Bowls…  Perhaps because I am a huge fan of all things BOWL.  This is like deconstructed casserole, my friends, or like a small scale buffet.  And the best part is I can actually make one easy meal and every. single. person. loves. it.

To make it super simple, I buy baby spinach and grape tomatoes for less cutting, but you can use whatever greens you like, and feel free to chop some big tomatoes, if you prefer!

My family loves roasted chickpeas (well, the portion of my family that will TRY roasted chickpeas loves them), so that’s a necessity.  Sometimes I go the extra mile for my meat eaters and do chicken souvlaki; sometimes I have no chicken in the house and they enjoy the meal anyway.

All in all, this is a super flexible dinner that can be pulled together quickly.  Add more elements, or take some out, whatever you wish!

To enjoy Mediterranean Bowls, prepare one serving bowl of each of the following:

Chicken Souvlaki (see recipe below)

Roasted Chickpeas (see recipe below)

Grape Tomatoes

Cucumber, cut in bite-sized chunks

Kalamata Olives, pitted whole or sliced

Finely diced Red Onion

Crumbled Feta Cheese

Baby Spinach

Cooked Farro (see recipe below)

Greek Salad Dressing (see recipe below)

Then all you need to do is sit back and let your family fill their bowls with the ingredients they want!  It’s miraculous, I’m telling you.  Bowls are miraculous.

For the chicken souvlaki, I’ve adapted a recipe from The Healthy Foodie that is really fantastic without any adaptation, I just need my life to be as simple as possible, so I skipped a few steps.

What you’ll need:

2lbs. chicken breasts, cut into chunks

2tbsp. lemon juice

2tbsp. white wine vinegar (I’ve also happily used ACV)

3 cloves garlic, minced

1tbsp. dried oregano

1tsp. Himalayan salt (other salt is fine too)

1tsp. freshly ground pepper

Mix all the ingredients together and marinate in the refrigerator for at least 30 minutes, or put it together in the morning and let it sit all day.  When you’re ready to cook, just put it all in a covered pan (add a little oil, if you want — I prefer to use a copper pan and no oil) and cook, stirring/flipping once or twice, until chicken is no longer pink in the center.  Transfer to serving bowl.

For the roasted chickpeas:

Preheat oven to 425 degrees. Drain and rinse one or two cans of chickpeas, according to your family size.  If you use oil, toss them with a tablespoon or two of avocado or extra virgin olive oil, but they turn out well without the oil too.  Spread them on a baking sheet and sprinkle with the following spices:  cumin, paprika, garlic powder, salt and pepper.  Roast for 20-30 minutes, stirring once, just until they are starting to brown.  Transfer to serving bowl.

For the farro:

Rinse one cup of farro and place in a pot with 3 cups of vegetable stock (I like Vegetable Better Than Boullion).  Bring to a boil, stir, and reduce heat.  Continue to simmer for about 20 minutes until the grain is soft.  Transfer to serving dish.

For the Greek dressing:

I love this recipe from afamilyfeast.com.  I leave out the sugar and mint from the original recipe.

Mix together the following:  2 large garlic cloves, crushed; 2tsp. dried basil; 1tsp. salt; 1tsp. freshly ground black pepper; 1/4tsp. onion powder; 1tbsp. dried oregano; 1/8C. lemon juice; 2tbsp. red wine vinegar; 2tbsp. water; 1tsp. Dijon mustard; 1/2C. extra virgin olive oil (if desired, substitute more water to taste, if you prefer not to use oil).

If you don’t have the time or energy to make the dressing, using whatever store bought dressings are in your refrigerator will be just fine. Enjoy the gift of the grocery store.

I hope you enjoy this meal as much as we do!

So much love,

~A

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.