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Mediterranean Nourish Bowl

As you already know from a few of my recent blog posts, I'm obsessed with the Nourish Bowls cook book. It contains tons of perfectly balanced and delicious meals that are pretty easy to assemble. I usually pick a recipe or two and assemble a few bowls on Sunday so I have them to grab and go for lunch during the week.

This week, I decided to try and put together my own nourish bowl based on the guidelines in the cook book. I went the Mediterranean route, because we recently decided to stick to the Mediterranean diet as much as possible. I love having a balanced, filling lunch to give me the boost I need to power through an afternoon at work! This bowl is delicious and filled with all my favorite things, which gives me something to look forward to all morning.

These are the categories my nourish bowl needed to include, and the ingredients I chose for each:


25% of Bowl

In this bowl I used:

Feta & Chicken


30% of Bowl

In this bowl I used:




Leafy Greens

10% of Bowl

In this bowl I used:

50/50 Salad Mix

Complex Carbs

25% Of Bowl

In this bowl I used:

Brown Rice

Healthy Fats

10% of Bowl

In this bowl I used:


Toppings and Dressings

Roasted Red Pepper Dressing

These bowls were soooo easy to throw together! I even made a few for my husband (without onions since he can't stand them.) Now I'll have a nice healthy and filling option for lunch every day, and I won't have to stress in the morning trying to throw something together last minute.

Mediterranean Nourish Bowl

Servings: 4 Prep Time: 30 Minutes


For the bowl:

1 lb Chicken, cooked

4 oz Feta Cheese

2 cups quartered Heirloom Tomatoes

1 Cucumber

1 Red Onion

1 package 50/50 salad mix

1 Cup Brown Rice, cooked

1/2 Cup Kalamata Olives, pitted

For the Dressing:

12 oz Jar Roasted Red Peppers, drained

2 Cloves Garlic, Chopped

3 Tbsp Red Wine Vinegar

1 Tbsp Dijon Mustard

1/2 Tsp Sea Salt

5 Tbsp Olive Oil



For weekly meal prep, you'll combine 1/4 of each of the ingredients listed above into 4 separate Tupperware containers. If you are making this recipe to serve immediately, combine all the ingredients in one large bowl and serve the dressing on the side.


In a blender, combine the roasted red peppers, garlic, red wine vinegar, mustard, sea salt, and olive oil. Blend until smooth. Separate into 4 small containers, or store in one airtight container for up to a week.

What's your go-to lunch during the week? Share in the comments below!

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