A Zelos Mediterranean Poke Bowl

We love receiving recipes from our community, especially when they showcase creative ways to use their favorite Zelos products. Our friend Kevin from San Francisco shared this vibrant Mediterranean Poke Bowl, a vegetarian meal inspired by his summer trip to Greece and the fresh greens in his garden - it's a must-try! The recipe is really flexible so let your creative juices flow - just make sure that every ingredient is packed with an all-natural flavor, for an explosion of taste with every bite. All the health of the Mediterranean Diet is in this easy bowl, perfect for an easy lunch or dinner. 

The base of this poke bowl features Agrozimi spelt orzo, complemented by yogurt, tofu, greens, and a perfectly fried egg. The dish is brought together with a delicious tomato sauce made with Roasted Red Peppers from Tragano Greek Organics. 

Feel free to adjust the quantities based on the number of servings and your preferred balance of flavors.

Ingredients for the Poke bowl

Agrozimi Spelt Orzo

Greek yogurt 

Tofu

Mediterranean herbs like basil, oregano, tarragon, dill, mint - you can also use the Greek Salad Spice Mix or the 15 Herbs & Seeds Greek Seasoning from Sparoza

Fresh greens

One egg (optional)

Homemade tomato sauce (ingredients below)

Ingredients for the tomato sauce

One can of Marzano peeled tomatoes

One jar of Roasted Red Peppers from Tragano Greek Organics

Extra virgin olive oil

Salt

How to make the tomato sauce

Heat the olive oil in a pot.

Add the tomatoes and 4 or 5 of the Roasted Red Peppers from Tragano Greek Organics and cook over medium heat for 20 minutes. 

Use an immersion blender to blend the sauce. Blend less if you want a chunkier sauce. Blend more if you want a smooth sauce.

Add salt and simmer on low heat while you prepare the other parts of the bowl. Do not add any sugar to this sauce as the red peppers add sweetness and naturally cut the acidity of the tomatoes.

Instructions for the Mediterranean bowl

Cook the Agrozimi spelt orzo in salted water or water with bouillon. Cook it less than the time indicated on the pack so that it's "al dente".

Cut up half a block of firm or very firm tofu into squares. Mix the tofu squares with olive oil and seasonings. Also add a fair amount of salt. Then cook them in an air fryer or oven. Turn the tofu so all sides brown.

You can use many different kinds of greens here. I used chard from my garden, but you could also use arugula, spinach, kale, or collards. Cut the greens into strips and saute in olive oil with salt, pepper, and red chili flakes. You can also add garlic, but remember to be careful. Add the garlic when the greens are almost done. Burnt garlic tastes horrible and will ruin the flavor of the greens. Cooking times will vary depending on the greens you use and make sure to not overcook them.  

Mix the Greek yogurt with salt and dried or fresh dill and/or mint, or alternatively, you can use your favorite Sparoza seasoning mix. 

Fry an egg. Add salt and pepper. 

To assemble the poke bowl, put the orzo on the bottom. Add the greens, tofu, and fried egg to different parts of the bowl on top of the orzo. Spoon some tomato pepper sauce over the top, and add spoonfuls of the yogurt herb mixture on top as well. 

Dig in and enjoy!