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Lunch shouldn’t be boring! Fill up on a healthy, satisfying, and nutrient-rich meal with these Mediterranean romesco bowls. From the avocado and white beans to the cucumber and bell peppers, this is a dish that hits all major food groups while packing major flavor and color with a creamy romesco sauce!

A Mediterranean bowl recipe made with grated cauliflower, diced bell pepper, roasted tomatoes, sliced avocado, sliced cucumber, white beans, and black olives
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Power bowls just took on a whole new meaning. If you’ve been around these Live Eat Learn lands for a while, you may have stumbled upon our vegan tempeh bowl, Southern grain bowl, or maybe even our green goddess sushi bowl. In short, we love our bowls. Typically filled with all major food groups, these nutrient-packed bowls supply proteins, carbs, fats, and loads of greens. They make for a dense and satisfying meal, and they’re easy to prepare!

This Mediterranean romesco bowl is no different! Filled with cauliflower rice, white beans, cucumber, avocado, tomatoes, and more, it’s a rainbow of veggies that are made complete with a thick and creamy romesco sauce. If you love Mediterranean food, this one’s for you.

Reader rating

★★★★★

“Oh my god this recipe is SO good. 10/10, so so good!” —Emma

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Two white bowls filled with a Mediterranean bowl recipe with ingredients like grated cauliflower, sliced avocado and cucumber, diced bell pepper, white beans, black olives, and roasted tomtaoes

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To make this Mediterranean bowl, we”ll create a thick and creamy sauce flavored with red bell peppers, lemon juice, and the best of all… almond butter! Everything else is just chopping and plating. Jump to the recipe card for the quantities.

  • Red Bell Pepper: The base of the sauce! I like red for the vibrant color, but really any color works.
  • Cherry Tomatoes: Stock up on antioxidants with halved cherry tomatoes.
  • Olive Oil: Use ¼ cup of heart-healthy olive oil to add some texture and flavor to the sauce. A great addition to most sauces, olive oil is great for its subtle flavor and for its anti-inflammatory properties!
  • Almond Butter: Now for the best part: almond butter! It might seem odd but this adds a delicious flavor and helps to thicken up the sauce.
  • Garlic: 1 clove of garlic is a must in this sauce! Fresh is best!
  • Lemon Juice: This helps brighten the rich sauce and finish off the bowl.
  • Seasonings: Finally, finish off the sauce with smoked paprika, salt, and pepper.
  • Veggies: For the bowls themselves, I like to use cauliflower, bell pepper, avocado, cucumber, black olives, and white beans.
A Mediterranean romesco bowl made with grated cauliflower, diced bell pepper, roasted tomatoes, sliced avocado, sliced cucumber, white beans, and black olives and topped with a creamy romesco sauce

How to make this Mediterranean bowl recipe

The only cooking required for this bowl involves roasting the peppers and tomatoes. After that, it’s all about prepping the veggies and sauce ingredients. Just dice, chop, slice, blend, and assemble! Jump to the recipe card for the instructions.

  1. Roast the veggies: Halve and deseed the bell pepper and then roast facedown for 25 minutes. When ten minutes are left, add the tomatoes.
  2. Prep the cauliflower: Grate the cauliflower and microwave for 1 minute. Then, mix in the lemon juice and salt.
  3. Prep the fillings: Measure and prep all remaining bowl ingredients.
  4. Make the sauce: Blend the deskinned pepper, 1 cup of tomatoes, and the Romesco Sauce ingredients until smooth.
  5. Serve and enjoy: Add the ingredients to the bowls and top with the remaining tomatoes and a drizzle of romesco sauce.
A Mediterranean romesco bowl made with grated cauliflower, diced bell pepper, roasted tomatoes, sliced avocado, sliced cucumber, white beans, and black olives

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A bowl of mediterranean vegetables with avocado, chickpeas, tomatoes, and olives
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Healthy Mediterranean Bowls (With Romesco Sauce)

5 from 2 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 2 bowls
Lunch shouldn't be boring! Fill up on a healthy, satisfying, and nutrient-rich meal with these Mediterranean romesco bowls. From the avocado and white beans to the cucumber and bell peppers, this is a dish that hits all major food groups while packing major flavor and color with a creamy romesco sauce!

Ingredients 

Romesco Sauce

  • 1 red bell pepper
  • 2 cups halved cherry tomatoes
  • ¼ cup olive oil, 60 mL
  • 3 Tbsp almond butter, 45 g
  • 1 clove garlic
  • 2 tsp lemon juice, 10 mL
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground black pepper

Bowls

  • ½ head cauliflower
  • 1 tsp lemon juice, 5 mL
  • ¼ tsp salt
  • ½ bell pepper, diced
  • ½ avocado, sliced
  • ½ cucumber, sliced
  • ¼ cup black olives
  • ½ cup white beans, from a can, drained
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Instructions 

  • Roast: Preheat oven to 450°F (232°C). Halve and deseed the red bell pepper. Place facedown on a parchment-lined baking sheet and roast for 25 minutes, until skin is a bit blackened. Add tomatoes to the sheet when there are 10 minutes left.
  • Cauliflower: Using a box grater, grate cauliflower into "rice." Microwave for 1 minute, or until soft. Mix in lemon juice and salt.
  • Prep Fillings: Measure and prep all remaining Bowl ingredients.
  • Sauce: Peel skin from the roasted pepper and add the pepper to a food processor or blender with 1 cup of the roasted tomatoes and all other Romesco Sauce ingredients. Blend until smooth.
  • Serve: Divide cauliflower rice and veggies evenly into serving bowls, topping with remaining 1 cup of roasted tomatoes and drizzling with Romesco Sauce.

Notes

Storage: I like to store the hot and cold ingredients separately, so it makes for easier reheating. They will last for 4 days in the fridge in an airtight container.

Nutrition

Serving: 1serving | Calories: 744kcal | Carbohydrates: 60.5g | Protein: 22.5g | Fat: 51.6g | Saturated Fat: 7.2g | Cholesterol: 0mg | Sodium: 1356mg | Potassium: 2262mg | Fiber: 19.8g | Sugar: 13.8g | Calcium: 208mg | Iron: 12mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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5 from 2 votes

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6 Comments

  1. Jon says:

    Hi,

    We can’t get almond butter in our country. Is there something you would recommend instead. I’d love to try this recipe out and am a big fan of so many of your other recipes! Thank you!

    Reply
    1. Sarah Bond says:

      Almost any nut or seed butter will work!

  2. Emma Woods says:

    5 stars
    Oh my god this recipe is SO good. I ended up dipping some pita in the romesco sauce because it was so good, I needed more 😂 I didn’t add avocado, which I should’ve, but without that they were pretty filling! We used pre-riced cauliflower which made it less messy and much easier. 10/10, so so good!

    Reply
    1. Sarah Bond says:

      YAY! I’m so happy to hear it, Emma! 😀

  3. Miss Lue says:

    5 stars
    DELICIOUS!! Thank you for sharing I made it just 2 substitutes maybe 3 but I loved every bite!

    Reply
    1. Sarah Bond says:

      So happy to hear it!