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Restaurants›The Kebab Shop | Mediterranean Cuisine›Greens Bowl Recipe

Greens Bowl Recipe

Name: The Kebab Shop | Mediterranean Cuisines GREENS BOWL Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cups SuperGreens mix (baby kale, baby spinach, chard); 2 cups Romaine hearts, chopped; 1 cups Plain Greek yogurt (full or low fat); 1 tsp Garlic, minced; 1 tbs Lemon juice; 1 tsp Extra-virgin olive oil; 1 tsp Salt; 0.25 tsp Black pepper; 2 tbs Water (to thin, optional); 1 cups Red cabbage, shredded; 0.5 cups Carrot, julienned or shredded; 1 tbs Apple cider vinegar; 1 tsp Honey or agave; 0.25 tsp Salt; 0.125 tsp Black pepper; 0.5 cups Red onion, thinly sliced; 2 tbs Apple cider vinegar; 0.5 tsp Sugar; 0.25 tsp Salt; 2 tbs Warm water (to cover); 0.5 cups Tomato, diced (or cherry tomatoes halved); 0.5 cups Cucumber, sliced or diced; 1 tsp Olive oil (for drizzling); 0.125 tsp Salt; 0.125 tsp Black pepper; 4 oz Grilled chicken, sliced; 0.25 cups Roasted chickpeas; 2 tbs Feta or goat cheese (crumbled); 1 tbs Toasted seeds (pumpkin/sesame)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time25m

Serves2

Build It Your Way: Choose SuperGreens or Romaine. Comes standard with Garlic Yogurt Sauce, Red Cabbage Slaw, Romaine, Pickled Onions, Tomatoes, Cucumbers. 370-1130cal

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Ingredients

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Base greens

2 cups SuperGreens mix (baby kale, baby spinach, chard)

2 cups Romaine hearts, chopped

Garlic yogurt sauce

1 cups Plain Greek yogurt (full or low fat)

1 tsp Garlic, minced

1 tbs ReaLemon lemon juice

1 tsp Extra-virgin olive oil

1 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Water (to thin, optional)

Red cabbage slaw

1 cups Red cabbage, shredded

1/2 cups Carrot, julienned or shredded

1 tbs Apple cider vinegar

1 tsp Honey or agave

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Pickled onions

1/2 cups Red onion, thinly sliced

2 tbs Apple cider vinegar

1/2 tsp sugar

1/4 tsp Celtic sea salt

2 tbs Warm water (to cover)

Fresh veggies & add-ins

1/2 cups Tomato, diced (or cherry tomatoes halved)

1/2 cups Cucumber, sliced or diced

1 tsp Olive oil (for drizzling)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Optional proteins/toppings

4 oz Grilled chicken, sliced

1/4 cups Roasted chickpeas

2 tbs Feta or goat cheese (crumbled)

1 tbs Toasted seeds (pumpkin/sesame)

Method

Base greens

Decide which base to use: For SuperGreens, measure 2 cups of mixed baby greens. For a romaine base, chop romaine hearts into 2 cups. Place chosen greens into a large bowl and gently toss to loosen leaves.

Garlic yogurt sauce

Make sauce

In a small bowl, combine 1 cup Greek yogurt, 1 tsp minced garlic, 1 tbsp lemon juice, 1 tsp olive oil, 1 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. If the sauce is too thick for drizzling, add up to 2 tbsp water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust salt, lemon, or garlic as needed.

Red cabbage slaw

Quick slaw

In a medium bowl toss 1 cup shredded red cabbage with 1/2 cup shredded carrot. Whisk together 1 tbsp apple cider vinegar, 1 tsp honey (or agave), 1/4 tsp salt and 1/8 tsp black pepper; pour over cabbage mixture and toss thoroughly. Let sit for at least 5 minutes to soften and marry flavors.

Pickled onions

Quick-pickle

Place 1/2 cup thinly sliced red onion in a jar or small bowl. Add 2 tbsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 2 tbsp warm water. Press onions to submerge, let sit 10–20 minutes at room temperature (or up to several hours in the fridge) until pinked and tangy.

Fresh veggies & assembly

Prepare tomatoes and cucumbers: dice 1/2 cup tomatoes and 1/2 cup cucumber. Drizzle 1 tsp olive oil over the veggies and lightly season with 1/8 tsp salt and 1/8 tsp black pepper; toss to coat.

Assemble the bowl: Start with the 2 cups of chosen greens in a serving bowl. Arrange 1 cup of red cabbage slaw on one side, a generous spoonful of pickled onions on another, and place the dressed tomatoes and cucumbers beside them. If using additional toppings, add 4 oz sliced grilled chicken or 1/4 cup roasted chickpeas, 2 tbsp crumbled feta, and 1 tbsp toasted seeds as desired.

Finish with sauce: Drizzle 2–3 tbsp garlic yogurt sauce over the bowl (or serve on the side). Toss lightly just before eating or leave components separated for a composed bowl.

Serve immediately. Leftover components (sauce, pickled onions, slaw) will keep refrigerated in separate airtight containers for 3–4 days; assembled bowls are best eaten the same day to avoid sogginess.