Full of unique flavors and warmth, these za’atar Mediterranean bowls combine traditional Greek food and Middle Eastern inspirations for a delicious nourishing dinner
There are so many different flavors and textures in these delicious Za’atar bowls. We’re starting off with traditional Greek beef meatballs (keftedes); full of fresh herbs and dried spices, made gluten-free using coconut flour as a binder.
Next, we’re piling on Spanakorizo: a super simple yet flavorful rice dish, also some of my favorite rice I’ve ever tasted. This recipe is traditional Greek, the recipe for the rice is by The Mediterranean Dish!
We’re roasting up delicious vegetables like eggplant, zucchini, and vine-on tomatoes. These are roasted on the same pan as the meatballs, making for easy cleanup!
The best part of these bowls is those crispy Za’atar chickpeas. We’re making a homemade middle eastern Za’atar spice blend that coats the chickpeas, and using the leftover spice mixture to sprinkle over the dishes at the end.
Serve with your favorite dips, pickled onions, fresh herbs, lots of feta, and lemon wedges for a flavor-packed dinner you’ll want to make over and over again.
Full recipe is below, I hope you guys love this one!!! Feel free to use one or multiple of these elements to mix and match your Greek bowls. They would all be delicious by themselves or paired with other Mediterranean inspired components! Enjoy.
For the vegetables:
3-4 Roma or vine tomatoes, roughly chopped
1 small eggplant, roughly chopped
1 zucchini, roughly chopped
2 tbsp olive oil
1/2 tsp salt, or to taste
Cracked black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Place all chopped vegetables in a bowl. Season with olive oil, salt, pepper, garlic powder, and onion powder. Toss to coat vegetables, then scatter vegetables on a parchment lined baking sheet. Place in the oven for 15-20 minutes at 400F, then remove from oven to add the meatballs.
For the meatballs:
1lb 85% lean ground beef (you can use leaner if preferred, but the higher fat content = more flavor)
1 egg yolk
2 tbsp coconut flour
1 tsp garlic powder
1 tsp onion powder
1 tsp dried harissa (optional)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tsp salt
Lots of freshly ground black pepper
Combine all ingredients. Roll into 12-16 meatballs. Nestle meatballs on the sheet pan between all the vegetables, leaving a little room between the meatballs and veggies. Bake for another 20-25 minutes, or until veggies are cooked and browned and meatballs are cooked through to 160F internal.
Spanakorizo (from the Mediterranean dish):
1 cup medium grain rice (I used Arborio)
1/4 cup extra virgin olive oil
1 yellow onion, finely chopped
1 pound baby spinach
1 lemon, juiced
2 tsp lemon zest
2 cloves garlic, minced
2 tablespoons tomato paste
1 tsp salt, or to taste
black pepper
1 1/2 teaspoon dried mint, or 1 tbsp fresh mint
1 teaspoon dried dill
Heat 1/4 cup extra virgin olive oil in pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill.
Add rinsed and drained rice to the pan. Add 1 3/4 cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
When ready, fluff the rice with a fork. Set aside until ready to serve.
Crispy Za’atar spiced chickpeas:
1 can garbanzo beans, drained and rinsed well, then dried
2 tbsp olive oil
Za’atar seasoning blend:
3 tablespoons white sesame seedstoasted
2 tablespoons ground sumac
2 tablespoons dried oregano
1 tablespoons dried thyme
1 tablespoon dried parsley
1/2 teaspoon salt
Cracked black pepper
First, peel extra skin layers off dried chickpeas (optional step, but encourages extra crispiness)
Combine all seasoning spices in a small bowl.
Coat the chickpeas in olive oil, then toss with 2 tablespoons of the za'atar seasoning, and an optional 1/2 tsp of garlic powder until the chickpeas are coated.
Roast at 400F for 30-45 minutes, or until lightly browned and crispy.
For serving:
beef meatballs
Veggies
Spanakorizo
Crispy chickpeas
Feta
Tzatziki
Hummus
Lemon wedges
Extra za'atar seasoning
Start by adding some spanakorizo to 1/3 of the plate. Spoon some tzatziki or hummus on another 1/3 of the plate (optional, but adds a nice touch), then place the meatballs over the dip. Add vegetables to the last 1/3 of the plate. Top with the crispy chickpeas, lots of feta, a lemon wedge, extra dips, and a generous sprinkle of the leftover za'atar seasoning. Dig in and enjoy!
I hope y’all love this one, it’s truly so delicious and very unique flavor-wise. Feel free to mix and match your vegetables and proteins, chicken would also be delicious here.
Enjoy!! Follow my Instagram @abigailsapron for more content, I’ll see y’all next time <3
With love,
Abigail