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These Mediterranean power bowls are loaded with creamy hummus, mini turkey meatballs, peppery arugula, crunchy veggies, salty feta and a squeeze of fresh lemon juice. They come together in about 30 minutes and make a high protein lunch or dinner option you'll want to make on repeat!
Table of Contents
- Mediterranean Power Bowls with Hummus and Meatballs
- Why you'll love these Mediterranean power bowls
- Simple ingredients you'll need
- How to make Mediterranean power bowls
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- FAQ
- More recipes you'll love
- Mediterranean Power Bowls with Hummus and Meatballs Recipe
- Save this bowl recipe to Pinterest and make it later!
Mediterranean Power Bowls with Hummus and Meatballs
These Mediterranean power bowls are my kind of meal!
A big swoosh of creamy hummus, juicy little meatballs, and a pile of fresh veggies with a squeeze of lemon makes every bite taste fun, exciting, and nourishing.
The protein comes from my mini turkey meatballs, which bake up FAST in the oven. Everything else is just chopping and building, so these work for an easy weeknight dinner or a meal prep lunch.
Kids love choosing what goes in their bowl, which makes dinner time a big win.
Why you'll love these Mediterranean power bowls
High in protein - Mini turkey meatballs, hummus, and feta make these bowls filling enough to keep you going all afternoon.
Ready in about 30 minutes - The meatballs bake in 12 to 14 minutes, and you can chop all the fresh veggies while they're in the oven.
Great for meal prep - Pack everything into meal prep containers, and you've got a healthy lunch ready for the week.
Big Mediterranean flavors - Creamy hummus, salty feta, sharp red onion, and fresh lemon juice go SO well together.
Simple ingredients you'll need
Here's what you'll need to make these Mediterranean power bowls. You'll find the full amounts and nutrition information in the recipe card below.
- Mini turkey meatballs - These are the protein in every bowl. My mini turkey meatballs are small enough to bake quickly and fit perfectly in each bite.
- Hummus - Creamy hummus is the base of the bowl and holds everything together. Store-bought is totally fine, and roasted red pepper hummus is a fun swap.
- Arugula - These leafy greens add a fresh, peppery bite. Baby spinach works if you want a milder flavor.
- English cucumber - The thin skin means no peeling needed. Persian cucumbers work just as well.
- Cherry tomatoes - They add sweetness and juiciness. Grape tomatoes are an easy swap.
- Red onion - Just a little adds a sharp crunch. If you find it too strong, soak the chopped onion in cold water for 10 minutes and drain.
- Feta cheese - Salty, tangy crumbles finish off the bowl. Buy a block and crumble it yourself for the best flavor.
- Fresh lemon juice - A squeeze over the top brightens up all the flavors. Bottled works in a pinch, but fresh is definitely the way to go.
How to make Mediterranean power bowls
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper so the meatballs don't stick.
- Add all of the mini meatball ingredients to a medium bowl and mix well. Roll the mixture into small meatballs, about 1 to 2 tablespoons each, and set them on the baking sheet in a single layer.
- Bake the meatballs for 12 to 14 minutes, until they're cooked through.
- While the meatballs bake, chop the English cucumber, cherry tomatoes, and red onion, and crumble the feta.
- Time to build your bowls! Spread a quarter of the hummus into the bottom of a shallow bowl, then top it with a quarter of the meatballs, arugula, cucumbers, tomatoes, red onion, and feta.
- Finish each bowl with a squeeze of fresh lemon juice and dig in.
Recipe tips
- Use a small cookie scoop to portion the meatballs so they're all the same size and bake evenly.
- Start checking the meatballs at 12 minutes, so they stay juicy. Turkey is done at 165 degrees F inside.
- Let the hummus sit at room temperature for a few minutes so it spreads easily in the bowl.
- Chop the veggies small, so you get a little of everything in each bite.
- Add the lemon juice right before serving so the arugula stays crisp.
Serving suggestions
These bowls are a full meal on their own, but here are a few easy ways to switch them up:
- Add a scoop of quinoa or brown rice to turn them into grain bowls.
- Serve with warm pita or pita chips for scooping up the hummus.
- Drizzle with olive oil or tahini sauce, or add a spoonful of tzatziki sauce.
- Toss on kalamata olives, red pepper flakes or fresh herbs like fresh dill or fresh parsley.
- Set out lemon wedges so everyone can add as much lemon as they like.
Love meatball bowls? My easy Greek chicken meatballs bowls with tzatziki is another one you'll love!
Meal prep & storage
- To meal prep: Bake the meatballs and chop the fresh veggies ahead of time. Divide the hummus and toppings into meal prep containers, keeping the arugula and lemon juice separate until you're ready to eat so the greens don't wilt.
- To store: Keep the bowls in airtight containers in the fridge for up to 4 days.
- To freeze: The meatballs freeze well for up to 3 months. Freeze them on a baking sheet first, then move them to a freezer bag. The veggies and hummus don't freeze well, so prep those fresh.
- To reheat: Warm the meatballs in the microwave for 30 to 60 seconds, or in the oven at 350 degrees F for about 10 minutes. You can also enjoy them cold right out of the fridge.
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this Mediterranean power bowls recipe.
Greens - Swap the arugula for baby spinach, chopped romaine, or any leafy greens you have on hand.
Protein - Use grilled chicken thighs or chicken breasts instead of meatballs. For a vegetarian option, use roasted garbanzo beans or crispy roasted black beans for plant-based protein.
Hummus - Try roasted red pepper hummus or garlic hummus, or use a dollop of Greek yogurt or tzatziki instead.
Cheese - Goat cheese is a creamy swap. For dairy free, skip the feta or use vegan feta cheese.
Veggies - Add bell peppers, roasted sweet potato, Kalamata olives, or any fresh vegetables you love.
Grains - Add quinoa, brown rice, or another preferred grain to make them even more filling.
Dressing - Whisk together olive oil, red wine vinegar, fresh lemon juice, salt, and black pepper for a simple lemon vinaigrette.
Gluten free - The bowl toppings are naturally gluten free. Just double-check the ingredients in your meatballs.
If you try something different out, please leave a comment below letting us all know how it turned out!
FAQ
A Mediterranean power bowl is a bowl packed with protein, fresh veggies and healthy fats with Mediterranean flavors like hummus, cucumber, tomatoes, red onion, feta and lemon. These ones get their protein from mini turkey meatballs.
Yes! Bake the meatballs and chop the veggies ahead, then store everything in meal prep containers. Keep the arugula and lemon juice separate until you're ready to eat.
Definitely. Store-bought hummus makes these bowls even faster. Any flavor works, from classic to roasted red pepper.
Yes! They're full of fresh ingredients like leafy greens, cucumbers, tomatoes, and hummus, plus lean protein, which fits right in with the Mediterranean diet.
Swap the meatballs for roasted garbanzo beans or your favorite plant-based protein. Everything else stays the same.
More recipes you'll love
If you try this Mediterranean bowl recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Mediterranean Power Bowls with Hummus and Meatballs
Ingredients
- 1 batch mini turkey meatballs
- 1 cup hummus
- 8 cups arugula
- 1 English cucumber, chopped
- 2 cups cherry tomatoes, chopped
- 1/2 cup red onion, chopped
- 1/4 cup feta cheese, crumbled
- fresh lemon juice, to taste
Instructions
- Prep the pan. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Make the meatballs. Combine all of the mini meatball ingredients in a bowl, mixing well. Roll the mixture into small meatballs (1 to 2 tablespoons each) and place them on the prepared baking sheet.
- Bake. Bake for 12 to 14 minutes, or until the meatballs are cooked through.
- Build the bowls. Spread 1/4 of the hummus into a shallow bowl, then add 1/4 of the meatballs, arugula, cucumbers, tomatoes, red onion and feta to each bowl.
- Finish and serve. Add a squeeze of fresh lemon juice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this bowl recipe to Pinterest and make it later!
