Greek Meze Power Bowl
The Greek Meze Power Bowl is an ultimate solution for busy weeknights, offering a vibrant and deeply satisfying meal. By combining the earthy, nutty texture of bulgur wheat with the salty pop of halloumi and velvety homemade hummus, this bowl captures the essence of a Mediterranean cafe. It is a nutritionally dense, deconstructed platter designed for ease, versatility, and refreshing flavor, making it the perfect culinary treat for anyone seeking a healthy, restaurant-quality meal at home.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 2 servings
- Category: Dinner
- Method: Pan-searing and Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 cups cooked bulgur wheat or fluffy quinoa
2-3 cups fresh baby spinach
2.5 tablespoons olive oil, divided
3 tablespoons apple cider vinegar, divided
10 ounces halloumi cheese, sliced into strips
2 pieces pita bread, toasted and cut into triangles
4 pickled artichoke hearts, halved
1/3 cup pitted Kalamata olives
1/2 English cucumber, seeded and diced
1 1/2 cups cherry tomatoes, halved
1 small red onion, thinly sliced
1 handful fresh mint leaves, torn
1 1/2 cups chickpeas, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon tahini paste
1 teaspoon paprika
Sea salt and black pepper to taste
Instructions
In a food processor, blend chickpeas, 1 tbsp olive oil, lemon juice, tahini, paprika, and a pinch of salt until smooth to create the hummus.
In a small bowl, whisk together 1.5 tbsp olive oil and the apple cider vinegar; season with salt and pepper to create a dressing.
Heat a non-stick skillet over medium-high heat and sear halloumi strips for 1-2 minutes per side until golden brown and squeaky.
Divide the cooked bulgur or quinoa into serving bowls.
Top each bowl with a handful of spinach, cucumber, tomatoes, red onions, artichokes, and Kalamata olives.
Add a generous dollop of the homemade hummus to each bowl.
Arrange the warm halloumi and toasted pita triangles on top.
Drizzle the prepared dressing over the vegetables and garnish with fresh mint.
Notes
Ensure you use apple cider vinegar as a non-alcoholic substitute for red wine vinegar. Halloumi is best served warm immediately after pan-searing. Store dressing separately from fresh vegetables if prepping in advance.
Find it online: https://cookingwithramsay.com/greek-meze-power-bowl/