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.
Easy Greek Meze Power Bowl Recipe
First of all, before I even start, some may say its 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 Budha 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 grilled chicken to this greek Meze bowl. Try this chicken recipe right HERE
What does Meze Mean?
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!
What’s in a Mezze
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.
Making this Greek Meze Power Bowl?
I would love to know if you made this Greek power bowl recipe. Did you use quinoa or were you able to get your hands on some bulgur? Did you add chicken? Please leave me some feedback in the comments below. Also, tag me on Instagram. I always love seeing your remakes.
A few other similar recipes you might like. Check them out below:
- 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
- 2 Cups Cooked Bulgur or quinoa
- 2-3 Cup Baby Spinach
- 2½ Tbsp Olive Oil Divided
- 1 Tbsp Red Wine Vinegar
- 10 oz 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 Tbsp Red Wine Vinegar
- A handful of fresh mint, picked
- 14 oz Chickpeas or garbanzo beans (1 can ) rinsed and drained
- 1 Tbsp Lemon Juice
- 1 Tbsp Tahini
- 1 Tsp Paprika
- Salt and fresh ground pepper, to taste
- 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!