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This Mediterranean-inspired Greek Meze Power Bowl recipe is quick and easy to make, loaded with nutrient-dense ingredients, so filling and delicious. Perfect vegetarian dish and Great for a lunch or dinner option.
First of all, before I even start, some may say it’s Mezze, not Meze. It can be called either or and some may even say this is a Greek Tapas bowl. Whatever you want to call this recipe it is Greek-inspired.
Everyone loves power bowls and Buddha bowls. Here comes this Greek-style power bowl recipe that will blow your mind. It is so flavorful and absolutely scrumptious. A mouth watering recipe you will be making all the time after you try this recipe. For vegetarians, you will be getting your protein from the halloumi and hummus. Non-vegetarians can consider adding some chicken like this lemon garlic chicken to this greek Meze bowl.
Ingredients you will need
- Cooked Bulgur, or quinoa
- Baby Spinach
- Oil: I used Olive Oil
- Red Wine Vinegar
- Halloumi Cheese, sliced
- Pita Bread cut into triangles (can be optional)
- Pickled Artichokes, Cut into halves
- Pitted Kalamata Olives
- English Cucumber, Seeded and diced
- Cherry Tomatoes, halved
- Red Onion: or white sweet onion
- Fresh mint
For the Homemade hummus you will need
- Chickpeas or garbanzo beans (1 can ), rinsed and drained
- Lemon Juice
- Tahini
- Paprika
- Salt and fresh ground pepper, to taste
How to make Meze Bowl
- Place all hummus ingredients in a blender or food processor and blitz until smooth. Refrigerate until ready to use.
- Heat 1/2 tablespoon of oil in a skillet or non-stick pan over medium-high heat. Add in Halloumi cheese and fry until golden on both sides, about 3-4 minutes.
- In a salad bowl add baby spinach together with olives, tomatoes, cucumbers, onions, mint, 1 tablespoon olive oil, vinegar, salt, and pepper. Toss well to combine.
- Divide the salad between 4 bowls, add in cooked bulgur, top with a spoonful of hummus, Halloumi, artichoke and pita triangles.
- Sprinkle fresh ground pepper and enjoy!
Common Questions
In a greek or middle eastern cuisine, meze is referred to as appetizers. Usually served with aperitifs. There can be a wide variety of spread to make up a meze including but not limited to, fresh olives, tomatoes, different types of cheeses like halloumi, hummus, pickled artichokes or pickled stuffed eggplants, cucumbers, and so on. This recipe is called Greek Meze Power bowl because it was more like a few of the appetizer put together with a salad in a bed of cooked bulgur or any other grain. Creativity at its best!
A Mezze can have a variety of middle eastern appetizers. A meze display is usually served before the main meal to curb your appetite. Mostly consists of fresh vegetables (like cucumber, onions, mint, tomatoes, radish), hummus, baba ganoush olives, cheeses, and some cold cuts if desired. The selection can be a simple one or quite drastic spread.
Yes. Most middle eastern countries and restaurants use hummus as a meze option.
Recipes you may like
- Greek Quinoa Salad Bowls
- Mexican Grilled Chicken Bowl
- Quinoa Veggie Bowl
- Shrimp Taco Bowls
- Moroccan Chicken Couscous Bowl
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Greek Meze Power Bowl
Ingredients
- 2 Cups Cooked Bulgur, or quinoa
- 2-3 Cup Baby Spinach
- 2½ tablespoons Olive Oil , Divided
- 1 tablespoon Red Wine Vinegar
- 10 ounces Halloumi Cheese, sliced
- 2 Pita Bread, cut into triangles
- 4 Pickled Artichokes, Cut into halves
- ⅓ Pitted Kalamata Olives
- ½ English Cucumber, Seeded and diced
- 1 ½ Cup Cherry Tomatoes, halved
- 1 Small Red Onion, sliced
- 2 tablespoons Red Wine Vinegar
- A handful of fresh mint, picked
Homemade hummus:
- 14 ounces Chickpeas or garbanzo beans (1 can ), rinsed and drained
- 1 tablespoon Lemon Juice
- 1 tablespoon Tahini
- 1 teaspoon Paprika
- Salt and fresh ground pepper, to taste
Instructions
- Place all hummus ingredients in a blender or food processor and blitz until smooth. Refrigerate until ready to use.
- Heat 1/2 tablespoon of oil in a skillet or non-stick pan over medium-high heat. Add in Halloumi cheese and fry until golden on both sides, about 3-4 minutes.
- In a salad bowl add baby spinach together with olives, tomatoes, cucumbers, onions, mint, 1 tablespoon olive oil, vinegar, salt, and pepper. Toss well to combine.
- Divide the salad between 4 bowls, add in cooked bulgur, top with a spoonful of hummus, Halloumi, artichoke and pita triangles.
- Sprinkle fresh ground pepper and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple and good. Tastes great with chicken.