Mediterranean Power Bowl

by Joanna

I have the perfect summer, turning fall, recipe for you - roasted vegetables and a great harissa and Greek yogurt dressing.  If you’ve never had harissa, it comes in a paste and is common in Middle Eastern cuisines.  It’s not spicy, but it has a powerful little kick that is full of flavor.

Mediterranean Power Bowl


  • 3 oz broccoli 
  • 3 oz cauliflower 
  • 3 oz sweet potato 
  • 3 oz chickpeas 
  • 1 oz pickled red onions 
  • 6 oz red quinoa  
  • cilantro as a garnish


  • 1 cup plain Greek-style yogurt
  • 1 1/2 tablespoons harissa
  • 1 1/2 tablespoons fresh lemon juice 
  • Salt and freshly ground pepper


  1. Roasted Vegetables: Set oven to 450 degrees. Chop vegetables in one inch pieces. Place on sheet tray and drizzle with olive oil, salt and pepper. Roast for 25 minutes
  2. Glazed Chickpeas: Sautee chick peas in red wine vinegar with salt and zaatar until brown. 
  3. Assembly: Begin with a cooked red quinoa base, typically 6 oz. Add 3 oz of each roasted vegetable and chickpeas. Add Harissa & Greek Yogurt dressing. Top with a sprig of cilantro and pickled red onions. 


I discovered this bowl at the Piada Italian Street Food restaurant in the Mall of America.  It’s typically available during the summer, but if you are there, see if they happen to have it on their menu – you won’t regret it!  Otherwise, it’s really simple to make and super delicious!

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