Mediterranean “Tabouli” Grain Bowls

My Tabouli-Inspired Brown Rice Salad is so fresh, flavorful and satisfying, everyone that tries it absolutely loves it. When I was a personal chef, it was maybe my number one requested dish across all clients. The lemon-herb dressing is legit drinkable, and the onions, cucumbers and tomatoes add lots of texture and even more flavor.

My favorite way to eat this salad is in grain bowl form. I top fresh greens, in this case baby spinach, with the rice salad, creamy hummus and my cumin-roasted tofu. It’s a Mediterranean party in your mouth. As for hummus, I much prefer homemade hummus to store-bought, it’s objectively much better. But these days I’m taking help when I need it. Plus there’s so much going on in this bowl, store-bought is more than good for this. In any case, I’ve included my basic hummus recipe below because it rocks, but no pressure.

Mediterranean “Tabouli” Grain Bowls
serves 4

1 batch Tabouli-Inspired Brown Rice Salad, get recipe here
2 batches Cumin Roasted Tofu, get recipe here
5-oz baby spinach
1 to 1.5 cups hummus, store-bought or get my recipe below

To Serve

Divide spinach between 4 bowls. Top with brown rice salad, 1/4 to 1/3 cup hummus and the tofu. If desired, add any other toppings you like – peperoncini peppers, feta, shredded carrots, roasted red peppers, sliced radishes, etc.

Classic Hummus

1 14-oz can chickpeas (drained, liquid reserved)
3 tablespoons olive oil
1/3 cup tahini
3 tablespoons fresh lemon juice
1-2 cloves garlic, roughly chopped*
1/2 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon sea salt, fine grain, or to taste
2-4 tablespoons reserved chickpea liquid (or water, to consistency)

Blend all ingredients together. Add chickpea liquid, water or more olive oil to consistency.

*Sensitive to garlic? Simmer the cloves in the olive oil over low to medium-low heat until lightly golden.