We are very big on the bowl meal these days–not only are they healthy and delicious, but they help use up lots of little bits of vegetables and occasionally meat that we have left over from other meals. This Mediterranean bowl came about in just that way. I had the leftover feta and some hummus and some orzo. Why not put them all together and call it lunch? You could add a meat protein if you like–chicken or fish would be terrific–but it’s great without as well.
A note here on salting your salad. Have you ever wondered why salads at a restaurant taste so much better than salads you make at home? Guess what? They salt the greens. Not like making pickles or something, but just a sprinkle of good quality salt. Try it–you will love it.
What makes a good bowl meal? Here is a little formula I use to make sure I’m getting a balanced meal:
2 cups greens + 1 cup raw or grilled vegetables + 1/2 cup protein + 1/2 cup cooked grains + sauce or dressing of your choice
Mediterranean Hummus Bowl (Serves 1)
- 2 cups fresh baby greens (I used arugula, kale and spinach), washed
- 1/2 cup cooked orzo
- 1/4 cup spicy hummus
- 1 small, ripe tomato, cut into chunks
- 1 small, ripe cucumber, peeled, sliced and cut into quarters
- 1/2 yellow bell pepper, washed and chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives
- Kosher salt and black pepper to taste
- 3 tablespoons balsamic vinaigrette dressing
In a large serving bowl, layer the greens and the next 6 ingredients. Salt and pepper to taste. Drizzle with balsamic vinaigrette and enjoy!