Mediterranean Bowl
I had a little photo shoot a few weeks ago and decided to make one of my favorite dishes for it - my Mediterranean Bowl with roasted red pepper sauce. It has become one of my go-tos because it’s so fresh, colorful, and delicious.
I originally published this recipe back in May of 2019 and have been making it ever since. I love “bowls” because they are so versatile; they are hearty enough for dinner, and low-maintenance enough for leftovers. They work well for families because they can be set up like a little “bar” and if someone doesn’t like an ingredient, no problem - just skip it!! As with most of my cooking, dishes tend to evolve over time. So this recipe is very similar to the original, but with some little tweaks, including the roasted eggplant and tomatoes, which feels fitting with fall’s cooler weather upon us.
I love making extra of any homemade sauces, because they take ordinary dishes to the next level. Add this roasted red pepper sauce to pizza, eggs, or some sautéed kale and mushrooms, and instantly take it up a notch!
MEDITERRANEAN BOWL
Servings: 4
Time: 30 minutes
INGREDIENTS:
-1 cup quinoa or farro, cooked to package directions
-1 medium eggplant, cubed
-1 package (~15) cherry tomatoes
-~2 Tablespoons avocado oil
-1 head romaine lettuce, chopped
-1 cucumber, diced
-½ cup pitted kalamataolives
-Garbanzo beans (optional)
-Hummus
-Fresh cilantro, parsley, and/or dill
roasted red bell pepper sauce
-16 oz. jar roasted bell peppers
-1/3 cup extra virgin olive oil
-1 lemon, juiced
-2 garlic cloves
-Dash sea salt
optional topping ideas: feta cheese, additional roasted red pepper, avocado, pumpkin seeds.
optional protein add-on: salmon or lemon chicken
DIRECTIONS:
Preheat oven to 350F
Cook quinoa (or grain of choice) to package directions.
Chop eggplant. Toss in avocado oil and lay flat on baking sheet. Place in oven and check after 10 minutes, adding tomatoes and flipping eggplant to brown and cook evenly. Cook an additional ~10 minutes.
Meanwhile, prepare roasted red pepper sauce: combine ingredients in high-powered blender, mixing until you reach desired consistency. Can be made ahead.
Prepare remaining ingredients and toppings, making a “bar” for people to choose from, or composing the bowls individually. Can be arranged in Tupperware if you are saving for future meals.
Remove eggplant and tomatoes from oven and sprinkle with Maldonsalt.
Compose your bowl(s), topping with hummus and red bell pepper sauce, herbs, and pumpkin seeds.
I hope you love this dish as much as I do and please feel free to share with your friends!
~rachel
Photo shoot info:
Photography by Kelsey Cowley
Sweater available at The Loop Sonoma
Makeup done by Katie Sorenson of Motherhood Essentials
Makeup (and other clean beauty products) available at Purely Sonoma
Hair cut and color by Sonoma-based Erin Jane Coakley (ask for her at Purely Sonoma!)