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Mediterranean Bowl Recipe

Name: Sj's Restaurants Mediterranean Bowl Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 6 cups baby romaine; 0.5 cups cooked short-grain or medium-grain rice (optional base); 1 cups strained (Greek) yogurt; 1 tbs lemon juice (for yogurt); 0.25 tsp kosher salt (for yogurt); 1 cups shredded carrots; 0.5 cups red onion, thinly sliced; 0.25 cups white vinegar; 0.25 cups water (for pickling); 1 tsp granulated sugar (for pickling); 0.25 tsp kosher salt (for pickling); 0.25 cups tahini (well-stirred); 1 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 clove garlic (finely grated or minced); 2 tbs warm water (to thin dressing); 0.25 tsp ground cumin; 0.5 tsp kosher salt (for dressing); 0.25 tsp black pepper; 2 tbs pomegranate molasses; 0.5 cups pomegranate seeds (arils); 1 tbs extra-virgin olive oil (to finish); 1 each extra lemon wedges (optional); 2 tbs chopped fresh parsley (optional); 2 tbs toasted pine nuts or chopped pistachios (optional); 0 to taste freshly ground black pepper (to taste); 0 to taste kosher salt (to taste)

Inspired by Sj's Restaurant

Time25m

Serves3

Baby Romaine, Strained Yogurt, Shredded Carrots, Pickled Onions, Pomegranate Molasses and Lemon Garlic Tahini Dressing

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Ingredients

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Greens & Bowl Base

6 cups baby romaine

1/2 cups cooked short-grain or medium-grain rice (optional base)

Yogurt & Creamy Components

1 cups strained (Greek) yogurt

1 tbs lemon juice (for yogurt)

1/4 tsp kosher salt (for yogurt)

Vegetables & Pickles

1 cups shredded carrots

1/2 cups Red onion, thinly sliced

1/4 cups white vinegar

1/4 cups water (for pickling)

1 tsp granulated sugar (for pickling)

1/4 tsp kosher salt (for pickling)

Tahini Dressing

1/4 cups tahini (well-stirred)

1 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 clove garlic (finely grated or minced)

2 tbs warm water (to thin dressing)

1/4 tsp Ground cumin

1/2 tsp kosher salt (for dressing)

1/4 tsp black pepper

Finishing & Garnish

2 tbs pomegranate molasses

1/2 cups pomegranate seeds (arils)

1 tbs extra-virgin olive oil (to finish)

1 each extra lemon wedges (optional)

2 tbs chopped fresh parsley (optional)

2 tbs toasted pine nuts or chopped pistachios (optional)

0 to taste freshly ground black pepper (to taste)

0 to taste kosher salt (to taste)

Method

Greens & Bowl Base

If using rice, cook ½ cup rice according to package instructions and let cool slightly. Arrange 6 cups of baby romaine in a large bowl or divide between 2–3 serving bowls as the base.

Yogurt & Creamy Components

Prepare strained yogurt

In a small bowl, stir 1 cup strained (Greek) yogurt with 1 tablespoon lemon juice and ¼ teaspoon kosher salt until smooth. Taste and adjust salt or lemon. Chill until ready to plate.

Vegetables & Pickles

Quick-pickle the onions

Place ½ cup thinly sliced red onion in a small heatproof bowl or jar. Combine ¼ cup white vinegar, ¼ cup water, 1 teaspoon sugar and ¼ teaspoon kosher salt; stir until dissolved and pour over onions. Let sit at least 10–15 minutes (longer for more flavor). Drain before serving.

Prepare shredded carrots

If not already shredded, grate or julienne carrots to make 1 cup. Keep refrigerated until assembly.

Tahini Dressing

Make lemon-garlic tahini dressing

In a bowl whisk together ¼ cup well-stirred tahini, 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 minced or grated garlic clove, ¼ teaspoon ground cumin, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add 1–2 tablespoons warm water, whisking until a smooth, pourable consistency is reached. Taste and adjust lemon, salt or water as needed. The dressing should be creamy but drizzleable.

Assembly & Finishing

Assemble the Mediterranean bowls

Divide the baby romaine (and rice if using) among serving bowls. Spoon dollops of the lemony strained yogurt across the greens (about 2–3 tablespoons yogurt per serving). Arrange shredded carrots and a few pieces of pickled red onion on top.

Dress and garnish

Drizzle the lemon-garlic tahini dressing over the bowls (about 1–2 tablespoons per serving). Using a small spoon, drizzle pomegranate molasses over the top in a thin ribbon (about 2 teaspoons per serving) for sweet-tart contrast. Scatter ½ cup pomegranate seeds, chopped parsley and 2 tablespoons toasted pine nuts or pistachios across the bowls. Finish with a light drizzle of olive oil, a pinch of kosher salt and freshly ground black pepper to taste. Serve with extra lemon wedges if desired.

Serving suggestion & storage

Serve immediately so greens remain crisp. Leftover dressing and yogurt will keep refrigerated in airtight containers for up to 4 days; pickled onions keep up to 1 week. Assemble just before serving.