Mediterranean Bowl 2.0 Recipe

If you don't already have cooked rice and quinoa, cook 1 cup short-grain brown rice and 1/2 cup dry quinoa according to package instructions to yield the quantities listed. Cool slightly before assembling (about 20–30 minutes). For a quicker option use leftover or store-bought cooked grains.

Combine the cooked brown rice and cooked quinoa in a large bowl and fluff with a fork. Keep warm or at room temperature for assembly.

Prep proteins

Pat the chicken breast dry and cut into 1/2-inch cubes or strips. Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.

Season

In a small bowl, mix smoked paprika, ground cumin, 0.5 tsp sea salt, and 0.25 tsp black pepper. Toss half the spice mix with the chicken and the other half with the tofu so both are lightly coated.

Cook chicken

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add seasoned chicken in a single layer and cook 4–6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and cover to keep warm.

Cook tofu

Add the remaining 1 tbsp olive oil to the same skillet. Add the seasoned tofu and cook 6–8 minutes, turning occasionally, until edges are crisp and golden. For extra flavor, squeeze 1 tsp lemon juice over tofu in the last minute. Remove and keep warm with the chicken.

In a large bowl, combine halved cherry tomatoes, diced cucumber, roasted red peppers, halved kalamata olives, rinsed chickpeas, and baby spinach.

Add thinly sliced red onion, chopped parsley, and chopped mint to the vegetable mixture. Toss to combine.

Make dressing

In a jar or small bowl, whisk together 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper until emulsified. Taste and adjust salt or lemon to preference.

Pour about half the dressing over the vegetable mixture and toss gently to coat. Reserve the rest of the dressing to dress the grains and proteins at assembly.

Crumble 1/2 cup feta and stir gently into the vegetables (or reserve to sprinkle on top if you prefer).

Toast pine nuts in a small dry skillet over medium heat, stirring, for 2–3 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Set aside to cool.

Divide the rice-quinoa mixture evenly among 4 bowls (about 3/4 to 1 cup grains per serving).

Arrange the dressed vegetable-chickpea mix on one side of each bowl and place baby spinach if additional fresh greens are desired.

Top each bowl with equal portions of cooked chicken and tofu.

Drizzle remaining dressing over the proteins and grains, then sprinkle toasted pine nuts and crumbled feta across the bowls.

Finish with an extra pinch of chopped parsley or mint and a grind of black pepper. Serve immediately.