After this busy holiday weekend that was full of cooking out and even a few drinks, I was really looking forward to getting something fresh and green and clean in my system today. It's amazing how just a few guilty pleasures can leave you dragging behind, no matter how careful or conscious you are! Needless to say, I was well prepared with my shopping list having it's fill of mostly produce this week.
This Mediterranean lunch bowl really hit the spot, being full of bright veggies and protein too! I kept the 'recipe' rather light and simple since coming down off of a busy (and rather long) weekend leaves me scrambling to get everything back in order. So, this would make an excellent make ahead grab-and-go lunch for work too!
What about those green eggs? Oh, yeah! So, I'm completely in love with deviled eggs and since this is more of a Mediterranean style meal, I decided to make 'pesto deviled eggs'. And yes, they are just as amazing as they look! I mean... how could you possibly go wrong with pesto anyway? I prefer to use one of my own, but a light store-bought one would work just as well!
This lunch bowl is really super filling and will definitely keep you satisfied on through to dinner. I decided to pair my bowl with a few ancient sprouted grain crisps, but they really aren't needed at all. Just sort of a bonus for scooping up any leftover hummus or ricotta.
I cut my sweet potatoes into these cute little crinkles, just because it makes it all the more 'fun' looking. But, it really won't matter here how you cut your potatoes. I think you can also find crinkle cut sweet potatoes in most produce sections at the grocery store.
You may also notice (GASP) that the spinach isn't dressed! Yep, that's right! With all the goodness of the ricotta and hummus, I found it wasn't needed since it all sort of dresses itself. That being said, a touch of lightened up greek dressing would be pretty yummy too if you wanted.
Mediterranean Lunch Bowl
Servings: 1 • Size: 1 Prepared Salad • Calories: 362.2 • Fat: 20.5 g • Carb: 33.9 g • Fiber: 12.9 g • Protein: 15.1 g • Sugar: 1.2 g • Sodium: 155.4 mg
1 C. Baby Spinach
1 Hard Boiled Egg
1 Tbsp. Light Pesto
1/2 C. Steamed Sweet Potato
1/2 Medium Avocado, Sliced
2 Tbsp. Fat Free Ricotta
2 Tbsp. Hummus
1 Tsp. Salt-Free Lemon Pepper Seasoning
1 Tbsp. Fat Free Crumbled Feta
Ancient Grain Pita Crisps (Optional)
Like I said, there isn't a whole lot of cooking here! We're really just putting this salad all together and getting it ready to go!
Slice the hardboiled egg in half and remove the yolk to mix with 1 Tbsp. light pesto; fill in the hardboiled egg with the pesto-yolk just as you would for a deviled egg.
Sprinkle all the sweet potatoes and avocado with the Salt-Free Lemon Pepper Seasoning.
Build your bowl as you desire and enjoy!