Mediterranean Bowl

This healthy and delicious Mediterranean bowl is filling and easy to make, featuring rice, hummus, pita crisps, and fresh veggies.

Mediterranean Bowl | Vegan rice bowl

This post was created in partnership with California Olive Ranch. All opinions are our own.

Have you ever been in the honeymoon phase with something? Maybe it’s a relationship, maybe a new hobby. Maybe a job. Maybe a travel destination. I’m a fairly passionate person, so I regularly go through honeymoon phases with people, and things other than people: like countries in Europe, Pomeranians, salsa dancing, and, of course, healthy-ish cooking. Alex and I have been running A Couple Cooks for years now, so it’s safe to say that the honeymoon phase is officially over. But you know what? Even though it’s different now, there have been huge learning curves and failures and why don’t we just quit moments, the passion is still there. We love cooking. Keep reading for this Mediterranean bowl, and a bit more on staying in the game.

Related: Easy Dinner Recipes for Family

Mediterranean Bowl | olive oil
Mediterranean Bowl | Whisking vinaigrette

After the honeymoon phase

What gets people through the honeymoon phase in anything, be it a relationship or learning to cook, I think, is commitment. Commitment to keepin’ on keeping on even when it’s not fun anymore. To saying I’m sorry and offering forgiveness, whether it’s to a person or a recipe that failed you. To reinventing yourself when things get hard or mundane. I had no idea this would be part of learning what it means to cook, but you know what? I’m in it for the long haul.

Alex and I love sharing food with people and hearing their stories and making new recipes and trying new things. We’re still here! We’re still doing it and loving it, even though it’s hard and time consuming and not every meal works out.

Mediterranean Bowl | Vegan rice bowl

How to make this Mediterranean bowl

Speaking of staying in the cooking game, let’s get to this Mediterranean bowl. It’s so, so good and one of our favorites this year. It’s a very loose take on the Jerusalem Bowl from Fresh, a restaurant we visited in Toronto and loved it so much we bought the cookbook. We’re huge bowl fans and huge Mediterranean food fans, so this Mediterranean bowl is right up our alley. It’s filled with hummus, pita crisps, cucumber, red pepper, shallot, greens and rice. The rice is flavored with an unexpected twist: it’s drizzled with a lovely olive oil and dried herb mixture, made savory with just a hint of soy sauce.

We created this Mediterranean bowl recipe for California Olive Ranch and used their olive oil in the mix. It’s our favorite since it’s so flavorful and rich, and it’s produced ethically by a caring business. The Mediterranean bowl is also very versatile for many diets being vegan, gluten-free, and dairy-free.

Listen: A Couple Cooks Podcast: The Life-changing Magic of Olive Oil! (We had an expert on the podcast to talk all things olive oil!)

Mediterranean Bowl | Vegan rice bowl

Let us know what you think of the Mediterranean bowl if you try it out. And more importantly: are you in the honeymoon phase with something or someone, or navigating through the committed phase? We’d love to hear from you in the comments.

Mediterranean Bowl | Vegan rice bowl

Looking for healthy dinner recipes?

Outside of this Mediterranean bowl, here are a few more healthy dinner recipes we love:

This recipe is…

This Mediterranean bowl recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Mediterranean Bowl

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This healthy and delicious Mediterranean bowl is filling and easy to make, featuring rice, hummus, pita crisps, and fresh veggies.



  • 2 cups brown or white basmati rice, uncooked*
  • 2 whole wheat pitas, or purchased pita chips (optional)
  • 2 pinches garlic powder
  • 1 shallot
  • 1 red pepper
  • 1 English cucumber
  • 8 cups salad greens
  • ¼ cup chopped fresh parsley (optional)
  • ¼ cup olive oil, plus additional for drizzling
  • ½ tablespoon soy sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ½ teaspoon dried thyme
  • ¾ cup prepared hummus (storebought or homemade)
  • ¼ teaspoon paprika
  • 1 cup microgreens
  • 1 lemon
  • Kosher salt


  1. Make the basmati rice (or use our Instant Pot method).
  2. If making homemade pita chips, preheat oven to 350F. Lightly brush each pita with olive oil, then sprinkle with a few pinches kosher salt and a pinch of garlic powder. Cut each pita into 8 wedges with a pizza cutter, then place the wedges on a baking sheet. Bake until browned and crisp, about 15 minutes.
  3. Thinly slice the shallot (into rings). Thinly slice the red pepper. Slice the cucumber. Chop the parsley. If necessary, wash and dry the salad greens.
  4. In a small bowl, whisk together olive oil, soy sauce, oregano, dill, and thyme.
  5. To serve, place the greens into bowls and top with the rice, then drizzle the rice with the olive oil mixture. Add a dollop of hummus and sprinkle with paprika. Top with shallot, red pepper, cucumber, microgreens and parsley (if using). To serve, squeeze with lemon wedges (important!), a drizzle of olive oil and a sprinkle of kosher salt.


Inspired by Fresh by Ruth Tal and Jennifer Houston *Recipe timing shown for white rice.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Mediterranean, Rice, Rice Bowl, Bowl Meal, Vegetarian, Vegan, Gluten Free, Healthy,

Mediterranean Rice Bowl | A Couple Cooks
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katie @ Whole Nourishment
    April 18, 2016 at 9:23 am

    Yep, I would say your passion still comes through very clearly on the blog and your podcast. ;-) Lovely bowl and combination of flavors. Great way to use microgreens too!

  • Reply
    Joleen @ Joleen Cuisine
    April 18, 2016 at 1:19 pm

    I think it’s definitely easy to get burnt out sometimes, so being committed even when the passion sometimes dies down is really important. So applicable to many aspects of my life, hahah. Love this healthy recipe!! :)

  • Reply
    April 18, 2016 at 1:33 pm

    What a fun, easy, healthy dish! Perfect for lunchtime!

  • Reply
    April 18, 2016 at 9:08 pm

    These flavors sound so good, and perfect for the sunshine!
    I feel like sometimes I’m slowly transitioning into the commitment phase in a lot of aspects of life now (blog, man-friend, residency). Your words are encouraging – just got to keep chugging along! <3

  • Reply
    Helen in CA
    April 19, 2016 at 2:27 am

    How about sprinkle w/ sumac (mediterrean red, not paprika).

    • Reply
      April 19, 2016 at 7:53 am

      That would be delish!

  • Reply
    April 19, 2016 at 9:18 pm

    That looks beautiful! I’d love that for dinner or lunch!

  • Reply
    May 2, 2016 at 5:44 am


  • Reply
    February 24, 2017 at 6:16 pm

    This looks scrumptious! Call me clueless over here… how exactly do you eat this? Do you toss everything together to get a bit of everything in each bite, or do you nibble on each thing separately? Or is it like nachos kinda? Ha! Sorry for being so uncultured! Thanks for helping a girl out!

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