Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls

Want to begin your day with a bright, fresh, and delicious veggie-packed breakfast? Then this Middle Eastern inspired breakfast bowl is perfect!

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls Ingredients:

  • Salad Base:
    • 1 Large Head Romain Lettuce (chopped/torn into manageable pieces)
    • 1 English Cucumber (finely diced; reserve 1 Tbsp. for Tzatziki Sauce)
    • 1 Lemon quartered into wedge slices
    • 2 C. Cooked Quinoa
    • 1 C. Diced Red Radishes
    • 1/2 C. Thinly Sliced Fennel Bulb
    • 1/2 C. Castelvetrano Olives (halved)
    • 1/4 C. Roughly Chopped Fresh Mint Leaves
    • 1/4 tsp. Ground Black Pepper

    Poached Eggs:

    • 4 Eggs
    • 1 Tbsp. Distilled White Vinegar
    • Water (enough to fill pot 3/4 full)
    • Tall/High-walled Cooking Pot
    • Slotted Spoon

    Tzatziki Sauce:

    • 1/4 C. Greek Yogurt (plain, unsweetened)
    • 2 Tbsp. Extra Virgin Olive Oil
    • 2 Tbsp. Chopped Fresh Dill
    • 5 Tbsp. Lemon Juice
    • 1/4 tsp. Freshly Grated/Minced Garlic
    • 1/4 tsp. Pink Himalayan Salt

    Harissa Hummus:

    • 1/4 C. Hummus
    • 5 Tbsp. Mild Harissa

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls

Middle Eastern Breakfast Salad Bowls
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5 from 1 vote

Middle Eastern Breakfast Salad Bowls

Want to begin your day with a bright, fresh, and delicious veggie-packed breakfast? Then this Middle Eastern inspired breakfast bowl is perfect!
Course Breakfast, Lunch, Main Dish
Cuisine Mediterranean
Keyword Chickpeas, Meal Prep
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 meals

Ingredients

Salad

  • 1 large head romaine roughly chopped
  • 1 English cucumber sliced (reserve 1 tbsp finely diced)
  • 1 large Lemon cut into quarters (reserve 1 tbsp lemon juice)
  • 2 cup cooked quinoa 1 cup uncooked
  • 1 cup diced red radish
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup olives of choice cut in half
  • 1/4 cup fresh mint leaves roughly chopped
  • 1/4 tsp black pepper

Poached Eggs

  • 4 large eggs
  • 1 tbsp distilled white vinegar
  • Water enough to fill pot 3/4 full

Tzatziki Sauce

  • 1/4 cup plain Greek Yogurt
  • 2 tbsp EVOO
  • 2 tbsp chopped fresh dill
  • 1.5 tbsp lemon juice
  • 1/4 tsp finely minced garlic
  • 1/4 tsp Sea Salt

Hummus Harissa

  • 1/4 cup hummus
  • 1.5 tbsp mild harissa

Instructions

Harissa Hummus

  • Stir together the hummus and harissa until well-incorporated.

Tzatziki Sauce

  • Combine Greek yogurt, lemon juice, extra virgin olive oil — stir until mixed. Then, stir in the 1 tablespoon of finely diced cucumber, minced garlic, chopped dill, salt, and pepper — stir until well-combined.

Salad

  • In a large bowl, toss together chopped romaine, sliced fennel, sliced radishes, sliced cucumber, and sliced olives.
  • When ready to enjoy, top salad base with a squeeze of lemon juice, garbanzo beans, harissa hummus, and tzatziki sauce — stir/toss together to coat.
  • Serve, store, and enjoy!

Notes

Nutrition for 1 out of 4 servings:
10.1g Protein | 32.3g Carbs | 12g Fat | 4.6g Fiber | 280 Calories
 
Recommended Storing:
When storing, keep harissa hummus and tzatziki sauce separate from the salad base to prevent lettuce/vegetable wilting.

2 Comments on "Middle Eastern Breakfast Salad Bowls"

  1. Heidy L. McCallum | May 30, 2019 at 8:20 am | Reply

    What a wonderfully healthy way to begin my day! I made these this am and loved them!!!

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