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

Meal Prep on Fleek x GoodCook Meal Prep Containers

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!
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Breakfast, Lunch, Main Dish
Cuisine: Mediterranean
Keyword: Chickpeas, Meal Prep
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.
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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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