The ultimate clean, nutritious and delicious Mezze bowl
Clean, veg-filled, light and delicious - this Mezze bowl is a must try the next time you’re craving a bowl, salad or platter!
I love a good healthy bowl situation, especially when it’s got all of my favorite things in it.
Made with Israeli salad, kalamata olives, kale, baba ghanoush (roasted eggplant dip) and chickpea flour tortillas, this bowl is as unique as it is delicious and easy to make.
Here’s what I love about it -
It’s filled with a variety of vegetables - all unique in color and in their nutritional profiles, which means you’re getting lots of different vitamins, minerals and other essential nutrients.
The kale is blanched, which means it’s been briefly immersed in boiling water. Leafy greens are notoriously difficult to digest, but blanching them helps break down those tough-to-digest fibers, making them easier to digest. And because blanching is a brief process, the heat from the water doesn’t do much to strip the kale of all its important nutrients.
You can eat this as a bowl or salad by mixing it all together OR as a platter that you can pick at as you please based on your taste.
Kalamata olives are a great source of healthy fat, iron, calcium, vitamin A and E, and rich in oleic acid, which is said to improve heart health and contain cancer-fighting properties. They also offer a lot of flavor.
There’s lot of room to play around with this idea. Don’t like onions? Leave them out. Don’t have baba ghanoush or eggplant on hand to make it? Try this easy homemade tzatziki sauce or hummus instead. Prefer traditional pita over grain-free tortilla? Eat what your heart desires! Have a house full of picky eaters? Serve this as a platter, with options for everyone to pick and choose what they like.
As delicious as this dish is, what I love most about it is how versatile it is.
I love that you can eat it as a bowl or salad for one (or two), turn it into a platter for your whole family or share it as a fun appetizer at your next dinner party. It’s also deceptively easy to make and beautiful looking, which, if you ask me, makes everything taste better.
Check out the full recipe below. I hope you love it as much as I do.
Mezze Bowl
Prep Time: 10 minutes | Cook Time: 5 minutes | Yields: 2 servings
Ingredients:
1/4 of a bunch of lacinato kale, stems removed and roughly chopped
1/2 large cucumber, sliced and cut into quarters
1/2 cup grape tomatoes, cut into quarters
1/4 red onion, thinly sliced and then chopped
Handful of fresh parsley chopped
1 clove of garlic, minced
1 tsp avocado oil
1/2 cup kalamata olives
2 heaping tbsp of baba ghanoush, hummus or tzatziki
2 grain-free tortillas, cut into triangles
A couple pinches of salt and pepper
Directions
Immerse kale in a pot of boiling water for 1-2 minutes, until deep green, soft and tender. Remove from water and drain. Let cool.
For the Israeli salad: In a small bowl, combine cucumbers tomatoes, red onion, parsley, garlic and avocado oil. Mix well.
Serve the Israeli salad on a large platter or in a bowl, alongside of baba ghanoush, kalamata olives, kale and tortillas. Sprinkle salt and pepper over the entire platter and enjoy!
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