Mediterranean Nourish Bowl
All the basics in one big bowl for a really satisfying meal! Quantities below will leave you with extras to stock the fridge too!
Recipe type: Dinner, Lunch, Salad
Cuisine: Gluten-Free, Vegan, Vegetarian
Easy Basic Hummus
  • 1 can chickpeas, rinsed and drained
  • ½ c tahini
  • 3 tbsp + ¼ teaspoon fresh lemon juice
  • ¼ cup water
  • ½ tsp cumin
  • 1 clove garlic
  • ½ tsp salt (or more to taste)
  • ¼ tsp pepper
  • 3 tbsp + a drizzle more olive oil
Lemony Kale
  • 1 bunch Kale, de-stemmed and cut or torn into pieces
  • Juice of ½ lemon or more to taste
  • A drizzle of Olive Oil
  • A pinch of salt
Quinoa Tabbouleh
  • 1 cup quinoa, prepared according to package and cooled to room temperature (1 cup quinoa is just over 4 cups cooked)
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • ½ tsp kosher salt or more to taste
  • ½ - 1 tsp black pepper or to taste
  • 1 cup chopped scallions, white and green parts (approximately 1 bunch)
  • ½ -1 cup, chopped flat-leaf parsley (to taste)
  • ½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
  • 1 cup chopped cucumber, unpeeled
  • 1 - 1½ cups cherry tomatoes (to taste), cut in half
Herbed Yogurt Sauce
  • 1 cup greek yogurt
  • 1½ tablespoons dill, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon parsley, finely chopped
Easy Basic Hummus
  1. Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
  2. Process until smooth and creamy.
  3. Adjust to tastes as desired.
  4. Serve. Stores well in a sealed container in the refrigerator for a few days.
Quinoa Tabbouleh
  1. In a small bowl, whisk together lemon juice, olive oil and salt.
  2. In a large bowl, mix prepared quinoa with lemon juice dressing.
  3. Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
  4. Serve. Stores well in a sealed container in the refrigerator for a few days.
Lemony Kale
  1. Place kale in a bowl. Add lemon juice, olive oil and pinch of salt. Gently massage kale until it starts to soften and wilt - it will be a bit shiny and turn a vibrant green color. It will generally take a minute or two if really fresh, tender kale; 2-3 minutes if kale is a little tougher. Taste and add more lemon if desired.
Herbed Yogurt Sauce
  1. Mix all ingredients together in a medium mixing bowl. Store in a sealed container in the refrigerator. Keeps well for a few days.
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