There’s a particular shade of gold that lives in my memory — the colour of Cretan sunsets, of saffron threads floating in my yiayia’s broth, and of turmeric-stained fingertips after a long afternoon of cooking in Chania. I was maybe nine years old the first time I watched my mother rub a paste of turmeric, cumin, and olive oil into cauliflower florets before sliding them into the wood-fired oven behind my grandfather’s taverna. The kitchen smelled of warm earth and sea salt, and when those florets came out — golden, caramelised, impossibly fragrant — I ate them straight off the tapsi with my bare hands. My mother laughed and said, “Niko, that’s tomorrow’s lunch.” I didn’t care.
That memory is the foundation of this Turmeric Cauliflower & Hummus Power Bowl. It’s a dish built from everything the Cretan table does best: vegetables roasted until they surrender to sweetness, a velvety swipe of homemade hummus, protein-packed chickpeas with an audible crunch, and a lemon-tahini dressing that ties the whole bowl into one golden, glorious meal. When my father passed away in 2017, I started this blog to preserve what my family taught me — and this anti-inflammatory bowl is one of the recipes I come back to more than almost any other.
Whether you call it a Mediterranean power bowl, a healthy lunch bowl, or simply Tuesday dinner, let me show you how to make it the way we make it in Crete. You’ll love this.
Table of Contents
Why This Turmeric Cauliflower & Hummus Power Bowl Is Special
The Science Behind the Golden Roast
Here’s what separates this bowl from every other roasted cauliflower bowl on the internet: we roast at 450°F / 230°C, not 400°F. That extra 50 degrees changes everything. At 450°F, the natural sugars in cauliflower undergo the Maillard reaction far more aggressively — those florets develop deeply caramelised edges while keeping a tender, almost creamy interior. Harold McGee explains in On Food and Cooking that the Maillard reaction requires temperatures above 280°F / 140°C to generate the complex flavour compounds we associate with roasted vegetables, and higher oven temperatures simply accelerate the process.
The turmeric isn’t just for colour (though that golden turmeric bowl glow is spectacular). Curcumin, the active compound in turmeric, is fat-soluble — meaning it needs olive oil to be properly absorbed — and its bioavailability increases by up to 2,000% when paired with black pepper’s piperine. That’s not a wellness myth. That’s food science. Every single batch of this Greek spiced cauliflower gets a generous crack of black pepper. Don’t skip this.
Flavour Architecture Worth Remembering
Five layers work in concert here: sweet-smoky turmeric roasted cauliflower, creamy garlicky hummus, crunchy spiced crispy roasted chickpeas, bright pickled red onion, and a silky lemon-tahini dressing that brings it all together. It’s earthy and bright simultaneously — like eating sunshine. I’ve served this Turmeric Cauliflower & Hummus Power Bowl at 30+ workshops since 2021, and it consistently surprises even self-described cauliflower skeptics.
Best occasions? Weekday meal prep (it holds beautifully), meatless Mondays, post-workout lunches, or a dinner party side bowl that steals the show from the main course. Trust me on this — it will.
The Story Behind the Dish
Ancient Roots of a Modern Bowl
Cauliflower has been cultivated across the eastern Mediterranean since at least the 6th century BC. The ancient Greeks called it “kyma” — the wave — because the florets resembled cresting sea foam. Cretans have roasted and spiced brassicas for centuries, often with cumin and local honey, serving them as part of the meze table during festivals, name days, and Sunday gatherings. Turmeric itself arrived via the spice routes from South Asia, but it has been a quiet fixture in Cretan pantries for generations — my yiayia always kept a small tin of it next to the oregano.
In the broader Mediterranean diet recipe tradition, cauliflower-and-legume combinations appear across North Africa, the Levant, and the Greek islands. This hummus bowl recipe simply arranges that ancient logic into a modern vessel.
How My Family Made It
My yiayia Eleni never called it a “power bowl” — she called it “to chryso piato,” the golden plate. Friday afternoons, after my grandfather closed the taverna early, she’d roast cauliflower in the outdoor oven until the edges were nearly black (“That’s where the flavour hides, Niko”), pile it onto a plate with a massive scoop of chickpea puree she’d been simmering since morning, and finish it with olive oil from Kolymvari and a fistful of fresh parsley. No quinoa, no Instagram. Just Crete on a plate.
Essential Ingredients
Core Ingredients Breakdown
Every ingredient earns its place in this bowl. Let me walk you through the lineup — and why I’m particular about some of these choices. (Yes, the olive oil matters. It always matters.)
[IMAGE 2: Ingredients flat lay — turmeric-cauliflower-hummus-power-bowl-ingredients.jpg]
| Ingredient | Amount | Why It Matters | Authentic Pick | Substitution |
| Cauliflower | 1 large head / 800g florets | The star — roasts into golden sweetness | Fresh, tight white florets | Romanesco or broccoli (shorter roast) |
| Ground turmeric | 1½ tsp | Colour, flavour, anti-inflammatory power | Organic ground (bright orange hue) | Fresh grated turmeric (2 tsp) |
| Hummus | 1½ cups / 360g | Creamy protein-rich base | Homemade (see tips below) | Quality store-bought (check ingredients) |
| Canned chickpeas | 1 can / 400g, drained | Protein + crunch when roasted | Dried, soaked 18hr (superior) | White beans or edamame |
| Extra-virgin olive oil | 5 tbsp / 75ml total | Healthy fat + turmeric absorption + Maillard | Kolymvari or Sitia PDO Cretan | Any quality cold-pressed EVOO |
| Tahini | 3 tbsp / 45g | Dressing base — nutty, silky | Lebanese or Palestinian tahini | Sunflower seed butter (nut-free) |
| Quinoa | 1 cup / 170g dry | Complete protein grain base | White or tri-colour quinoa | Brown rice or bulgur wheat |
| Lemon | 2 whole | Acid balance in dressing + garnish | Fresh Cretan lemons (less bitter) | Lime (slightly different profile) |
A word about the hummus: I’ll be honest — I tested this bowl with 6 different store-bought hummus brands and my homemade version side by side. Homemade wins every time, mostly because you control the tahini ratio and garlic intensity. But life is short and Tuesdays are long, so a good-quality store-bought hummus with a short ingredient list (chickpeas, tahini, lemon, garlic, salt, olive oil — that’s it) works beautifully. What doesn’t work: hummus with gums, preservatives, or added sugars. I tried one once and the sweetness clashed horribly with the turmeric. Never again.
[IMAGE 3: Fresh turmeric and cauliflower close-up — turmeric-cauliflower-close-up-ingredient.jpg]
Dietary Substitutions
This bowl is naturally vegan, gluten-free, and halal as written. Here’s how to adapt further:
| Need | Replace | With | Notes |
| Grain-free | Quinoa | Cauliflower rice or shredded roasted sweet potato | Toast cauliflower rice in a dry pan first for texture |
| Nut/seed-free | Tahini dressing | Lemon-olive oil dressing (ladolemono) | Equal parts lemon juice + EVOO, whisk until emulsified |
| Higher protein | Chickpeas alone | Add grilled chicken thigh or a soft-boiled egg | Marinate chicken in turmeric + lemon 20 min |
| Soy-free | Recipe is soy-free | No change needed | — |
| Nightshade-free | Smoked paprika | Extra cumin + pinch of cinnamon | Omit any tomato garnish too |
| Low-FODMAP | Hummus (chickpeas) | White bean dip or roasted eggplant dip | Limit chickpea portion to ¼ cup if tolerated |
🫒 Pro Tip: For a truly Cretan vegan Mediterranean bowl, replace the quinoa with barley rusks (dakos) crumbled into the bottom of the bowl. The rusks absorb the tahini dressing and hummus and become this incredible chewy-crispy base. My yiayia would absolutely approve.
Equipment and Technique
Tools You’ll Need
| Traditional Tool | Modern Alternative | Why It Matters |
| Tapsi (deep roasting pan) | Large rimmed sheet pan | High sides prevent florets from rolling; promotes even browning |
| Mortar and pestle | Spice bowl + fork | Grinding spices fresh releases volatile oils — pre-ground is fine but fresh is next-level |
| Earthenware serving bowl | Wide ceramic bowl | Earthenware keeps the bowl warm longer at the table — ceramic is a close second |
| Wooden citrus reamer | Handheld juicer | A reamer extracts more juice and essential oils from the zest simultaneously |
Mise en Place Checklist
Before anything touches heat, do this (I’m serious — mise en place is the single most important habit I learned during my three years at Varoulko):
• Cut cauliflower into even-sized florets — 1.5 to 2 inches across. Uneven pieces mean some burn while others stay pale.
• Drain and thoroughly dry chickpeas on paper towels — 15 minutes minimum. You know the drill by now.
• Make the tahini dressing first so flavours marry while you roast.
• Preheat oven to 450°F / 230°C with the sheet pan inside — a screaming hot pan means instant sizzle contact and better caramelisation.
• Cook quinoa and let it rest, covered, for 5 minutes before fluffing.
[IMAGE 4: Equipment and mise en place — turmeric-cauliflower-bowl-equipment.jpg]
Step-by-Step Instructions
Preparation Steps 1–4
Step 1 — Season the Cauliflower
In a large bowl, toss 800g cauliflower florets with 2½ tbsp olive oil, 1½ tsp ground turmeric, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp sea salt, and a generous crack of black pepper. Use your hands — you want every surface coated. Your fingertips will turn gold. Wear it proudly.
Why it matters: Even coating means even roasting. Bare spots stay pale and taste flat.
Sensory cue: The spice mixture should smell warm, earthy, and slightly peppery — like a Cretan spice market in autumn.
Mistake to avoid: Don’t drizzle the oil on top of the spices — toss everything together so the oil carries the spices into every crevice.
🫒 Yiayia’s Tip: “Add a tiny pinch of cinnamon — so small you can’t taste it, but you can feel it.” She was right. I add ⅛ tsp now. It rounds the edges of the turmeric beautifully.
Step 2 — Season and Dry the Chickpeas
Drain one 400g can of chickpeas. Spread on clean kitchen towels and pat completely dry — at least 15 minutes. Toss with 1 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and a pinch of salt. These will roast alongside (but separately from) the cauliflower.
Why it matters: Dry chickpeas become crispy roasted chickpeas. Wet chickpeas become disappointing chickpeas.
Sensory cue: They should feel completely matte and dry before the oil goes on.
Mistake to avoid: Do NOT combine them with the cauliflower on the same pan — the moisture released by the cauliflower will steam the chickpeas into mediocrity.
[IMAGE 5: Seasoned cauliflower florets on sheet pan — turmeric-cauliflower-bowl-seasoned-florets.jpg]
Step 3 — Cook the Quinoa
Rinse 1 cup quinoa under cold water for 30 seconds (this removes saponins — the bitter coating). Combine with 2 cups vegetable broth and a pinch of salt in a saucepan. Bring to boil, reduce heat to low, cover, and cook 15 minutes. Remove from heat, keep covered, and rest 5 minutes. Fluff with a fork.
Why it matters: Broth instead of water adds depth. The 5-minute rest equalises moisture so every grain is tender, not mushy.
Sensory cue: Properly cooked quinoa has a visible white spiral (the germ) around each grain and a gentle pop when you bite down.
🫒 Yiayia’s Tip: “Add a bay leaf and a strip of lemon zest to the cooking liquid. Take them out after. The quinoa remembers the flavour.”
Step 4 — Make the Lemon-Tahini Dressing
Whisk together: 3 tbsp tahini, juice of 1½ lemons (~4 tbsp), 1 small clove garlic (minced or microplaned), 2 tbsp water, 1 tbsp extra-virgin olive oil, ½ tsp cumin, ¼ tsp salt. Whisk vigorously — it will seize up and look terrible at first, then loosen into a pourable, silky dressing. If too thick, add water 1 tsp at a time.
J. Kenji López-Alt explains in The Food Lab that tahini is a natural emulsifier — the sesame proteins suspend fat and water together, creating a dressing with body that clings to vegetables rather than pooling at the bottom of the bowl.
Mistake to avoid: Don’t add all the water at once — you want to control the consistency.
Cooking & Assembly Steps 5–10
Step 5 — Roast the Cauliflower
Spread the seasoned cauliflower in a single layer on your preheated sheet pan (careful — it’s hot). The sizzle when they hit the metal? That’s contact caramelisation beginning instantly. Roast at 450°F / 230°C for 25–30 minutes, flipping once at the 15-minute mark. Done when the edges are deeply golden-brown and the thickest florets are fork-tender.
Sensory cue: The kitchen fills with a warm, almost curry-like fragrance. Golden. Charred. Irresistible.
[IMAGE 6: Mid-roast cauliflower in oven — turmeric-cauliflower-bowl-mid-roast.jpg]
Step 6 — Roast the Chickpeas
On a separate sheet pan, roast the seasoned chickpeas at 450°F / 230°C for 20–25 minutes, shaking the pan at 12 minutes. They’re done when they rattle when you shake the pan and shatter when you bite one. Pull them 2 minutes early if you want chewy centres; leave the full 25 for maximum crunch.
Step 7 — Quick-Pickle the Red Onion
While everything roasts, thinly slice ½ red onion into half-moons. Place in a small bowl with the juice of ½ lemon, 1 tbsp red wine vinegar, a pinch of salt, and a pinch of sugar. Let sit 15–20 minutes. These will be magenta, sweet-tart, and crunchy — the acid counterpoint this Turmeric Cauliflower & Hummus Power Bowl needs.
Step 8 — Warm and Spread the Hummus
Gently warm 1½ cups hummus in a small saucepan over low heat (or 30 seconds in the microwave), stirring in 1 tbsp olive oil. Warm hummus is silkier and more flavourful than cold — it’s the difference between a good bowl and an unforgettable one. Spread a generous swoosh across the bottom of each serving bowl.
🫒 Yiayia’s Tip: “Warm the plate too. Cold plates steal heat from food. I keep my plates in the oven’s warming drawer — always.”
[IMAGE 7: Hummus being swooshed into bowl — turmeric-cauliflower-bowl-hummus-swoosh.jpg]
Step 9 — Assemble the Turmeric Cauliflower & Hummus Power Bowl
Divide quinoa between 4 bowls, spooned next to (not on top of) the hummus. Arrange the roasted cauliflower generously. Add crispy chickpeas, a handful of fresh arugula or baby spinach, quick-pickled red onion, and a scattering of fresh parsley and mint leaves.
Step 10 — Dress and Finish
Drizzle the lemon-tahini dressing in a zigzag across each bowl. Finish with: a final drizzle of your best olive oil, a sprinkle of za’atar or sumac, toasted sesame seeds, and an extra crack of black pepper. Don’t just admire it. Eat it while the cauliflower is still warm and the chickpeas are still crunchy.
[IMAGE 8: Assembly in progress — turmeric-cauliflower-bowl-assembly.jpg]
[IMAGE 9: Drizzling tahini dressing — turmeric-cauliflower-bowl-tahini-drizzle.jpg]
The Secret Touches
Insider Techniques from My Kitchen
Technique 1: The Bloomed Spice Paste
Instead of tossing cauliflower with dry spices, mix turmeric, cumin, and paprika into the olive oil first and let it sit for 2 minutes before coating the florets. This “blooming” step dissolves the fat-soluble flavour compounds in the spices — your cauliflower absorbs deeper, more integrated flavour instead of dusty surface seasoning. I learned this at Varoulko, where Chef Lazarou bloomed spices for every single sauce.
Technique 2: The Hot Pan Start
Preheating the sheet pan in the oven and adding the cauliflower to the screaming hot surface creates instant contact searing — the same principle behind a restaurant sauté pan. The florets begin caramelising from the bottom up within 30 seconds, building a crust that traps moisture inside. Without this step, the first 8 minutes of roasting are essentially just warming.
Technique 3: The Hummus Temperature Bridge
Warm hummus, warm cauliflower, room-temperature dressing, cool pickled onion, crunchy chickpeas — every component hits a different temperature and texture. This intentional temperature layering, which my mother used in every dish she assembled, makes each bite feel complex and alive.
Technique 4: The Za’atar Finish
A light sprinkle of za’atar over the finished bowl adds a herbal, sesame-forward complexity that amplifies the tahini dressing underneath. It’s a 2-second step that adds 20% more flavour. (I tested it. I actually timed my students’ reaction difference. I’m that person.)
Common Mistakes and Fixes
[IMAGE 10: Close-up of golden roasted cauliflower — turmeric-cauliflower-bowl-golden-closeup.jpg]
| Mistake | What Happens | How to Fix It |
| Crowding the cauliflower on the pan | Florets steam instead of roast — pale, soft, sad | Use two sheet pans if needed; single layer, 1 inch between pieces |
| Forgetting black pepper with turmeric | Miss 2,000% boost in curcumin absorption | Always add freshly cracked black pepper — this is non-negotiable food science |
| Using cold hummus straight from the fridge | Bowl feels heavy and flat; hummus clumps around quinoa | Warm hummus 30 seconds — it transforms into silk |
| Making tahini dressing too thick | Dressing sits on top instead of coating ingredients | Add water 1 tsp at a time; aim for thin-yoghurt consistency |
| Adding chickpeas to the cauliflower pan | Chickpeas steam from cauliflower moisture; never get crispy | Separate pans — always. No exceptions. |
Variations and Serving Suggestions
Regional Twists and Modern Shortcuts
In Crete, this bowl would traditionally be heavier on the legumes and lighter on the grains — my yiayia’s version was essentially a cauliflower-and-chickpea plate with no quinoa at all, just bread for scooping. On the mainland (Athens, Thessaloniki), you’d see more yoghurt-based dressings replacing the tahini. In the Cycladic islands (Mykonos, Santorini), capers and sun-dried tomatoes would make an appearance as garnish — I love that addition in summer.
Modern weeknight shortcut: Buy pre-cut cauliflower florets and a good store-bought hummus. Skip the quinoa and use leftover cooked rice or warm pita torn into pieces. Roast the cauliflower and chickpeas on the same pan (yes, I just told you not to — but for a 25-minute Tuesday dinner, I’ll allow it). You’ll sacrifice some chickpea crunch, but you’ll gain your evening back.
For a similar Mediterranean power bowl built on different grains, our Couscous and Quinoa Salad uses many of the same spice principles. And if you love the spiced chickpea element, our Chickpea Stuffed Sweet Potatoes takes that crunch in an entirely different direction.
Accompaniments and Beverages
This Turmeric Cauliflower & Hummus Power Bowl is a complete meal, but a few additions make it a feast:
• Warm pita bread or sourdough for scooping the hummus — essential, not optional
• A simple cucumber-tomato salad with red wine vinegar and oregano
• Dolmades (stuffed grape leaves) from the jar — nobody will judge you
If you want a fuller spread, pair this with our Mediterranean White Bean Salad for a stunning plant-based power bowl duo. For a protein boost on the side, our Greek Chicken Gyros pair beautifully with the turmeric and tahini flavours.
Non-alcoholic beverages that complement this bowl:
• Ayran (chilled salted yoghurt drink) — the cool creaminess against the warm spice is incredible
• Fresh mint lemonade with a pinch of turmeric — golden lemonade, your new obsession
• Iced tsai tou vounou (Greek mountain tea) — subtle and floral
• Sparkling water with cucumber and a sprig of dill
• Hibiscus tea, chilled — the tart fruitiness plays off the earthy cauliflower perfectly
[IMAGE 11: Table setting with bowl and accompaniments — turmeric-cauliflower-bowl-table-setting.jpg]
Storage and Reheating
Component Storage Guide
Like every good meal prep cauliflower bowl, this stores brilliantly — but only if you keep components separate. A dressed bowl deteriorates overnight. A smart container system gives you fresh bowls for days.
| Component | Container | Duration | Notes |
| Roasted cauliflower | Airtight glass container | 4 days refrigerated / 2 months frozen | Reheat in oven to restore texture; microwave makes it soft |
| Cooked quinoa | Airtight container | 5 days refrigerated / 3 months frozen | Add 1 tbsp water before reheating to restore moisture |
| Hummus | Sealed jar, olive oil drizzled on top | 5 days refrigerated / Do not freeze | Olive oil layer prevents oxidation and drying |
| Crispy chickpeas | Paper bag or open bowl at room temp | 2 days room temperature only | Fridge moisture destroys crunch — never refrigerate |
| Tahini dressing | Small jar, sealed | 7 days refrigerated | Will thicken — thin with warm water and re-whisk |
| Pickled red onion | Small jar with brine | 7 days refrigerated | Actually improves over 2–3 days |
Reheating for Best Results
For the Turmeric Cauliflower & Hummus Power Bowl reheated to near-fresh quality: spread cauliflower on a sheet pan and reheat at 400°F / 200°C for 8–10 minutes — the oven re-crisps the edges. Quinoa reheats best in a covered pan with a splash of broth over low heat, 3–4 minutes.
Warm the hummus gently (microwave 20 seconds or stovetop with a tbsp of olive oil). Add fresh toppings — arugula, herbs, pickled onion, tahini dressing — cold, right before eating. The temperature contrast is what makes this bowl feel alive, not reheated. To restore chickpea crunch, spread on a pan at 375°F / 190°C for 5 minutes.
Frequently Asked Questions
Substitution and Technique Q&As
Q: Can I use frozen cauliflower florets?
You can, but expect less caramelisation. Frozen florets release more water during roasting, which means more steam and less Maillard browning. If using frozen, spread on a towel and let thaw and dry for 20 minutes first. Fresh is always my preference for this roasted cauliflower bowl, though — the texture difference is real.
Q: What if my tahini dressing seizes and gets thick?
That’s completely normal — tahini does this when you add acid. Keep whisking and add warm water, 1 tsp at a time. It will loosen into a smooth, pourable consistency. I’ve had students panic at this stage in every single workshop. Trust the process. It always comes together.
Q: Can I use sweet potato instead of cauliflower?
Absolutely. Cut sweet potato into ¾-inch cubes and roast at 425°F / 220°C for 30–35 minutes. The natural sugars caramelise beautifully with turmeric. It changes the bowl’s flavour profile — sweeter and denser — but it’s gorgeous.
Q: Is za’atar essential for the finish?
Not essential, but transformative. Za’atar adds a layer of herbal complexity (thyme, oregano, sesame) that amplifies the tahini underneath. If you don’t have it, a sprinkle of dried oregano and sesame seeds gets you close enough.
Q: Can I make the hummus from scratch quickly?
My 10-minute method: blend 1 can drained chickpeas, 3 tbsp tahini, juice of 1 lemon, 1 garlic clove, 3 tbsp olive oil, 3 tbsp ice water, ½ tsp cumin, salt. The ice water trick — which I learned from a Palestinian chef in Jerusalem — makes the hummus impossibly smooth.
Dietary, Make-Ahead & Authenticity Q&As
Q: Is this Turmeric Cauliflower & Hummus Power Bowl fully vegan?
Yes — every component is 100% plant-based as written. No dairy, no eggs, no honey. It’s one of my most-requested vegan Mediterranean bowl recipes for exactly this reason. Perfect for plant-based meal prep.
Q: How far ahead can I prep this for the week?
Roast cauliflower and chickpeas Sunday; cook quinoa; make dressing and hummus. Everything stores separately for 4–5 days. Assemble fresh bowls in 3 minutes each morning. I do this nearly every week in my Athens kitchen — it’s my go-to healthy lunch bowl system.
Q: Is this authentically Greek?
The individual techniques and flavour principles are deeply Cretan and Mediterranean. The composed bowl format is modern. My yiayia Eleni would recognise every single flavour — she’d just serve them on separate plates instead of in one photogenic bowl. I think she’d approve anyway.
Q: Can I add cheese to this?
Crumbled feta is a natural addition if you’re not keeping it vegan. A whipped feta (blended with Greek yoghurt and lemon) is especially stunning — it adds salt, tang, and creaminess. I’m not a dietitian, but I can tell you it adds roughly 70 calories per serving.
Q: What’s the best way to add more protein?
Grilled chicken thigh (marinated in turmeric and lemon for 20 minutes), a 7-minute soft-boiled egg halved over the top, or extra chickpeas doubled to two cans. For fully plant-based power, stir 1 tbsp hemp seeds into the quinoa — adds 10g protein with zero flavour disruption.
Bringing the Mediterranean to Your Table
More Than a Bowl
Every time I roast cauliflower with turmeric, I’m standing in my grandfather’s taverna kitchen again, watching my mother’s gold-stained hands move with the confidence of someone who has made this a thousand times. This Turmeric Cauliflower & Hummus Power Bowl isn’t just a recipe — it’s a piece of Cretan heritage adapted for your Tuesday. Food is memory. Food is inheritance. And I genuinely believe that every time you feed someone well, you’re continuing a tradition older than any recipe blog.
Make this. Share it. Leave a comment and tell me which component you loved most. Tag @NikosPapadopoulosKitchen on Instagram with #CretanPowerBowl — I look at every single photo, and I always reply. Cooking should be a conversation, not a performance.
Related Recipes You’ll Love
If this bowl resonated with you, explore our Mediterranean Chickpea Power Bowl for another plant-based superfood meal built on the same philosophy. Our Enlightened Mediterranean Chicken Bowl adds lean protein for a post-workout option, and the Kale and Sweet Potato Salad uses similar roasting techniques with a completely different vegetable canvas.
For a warm, comforting alternative on cooler evenings, our Polenta with Eggs and Greens is the kind of meal that wraps you in a blanket — Cretan comfort food at its best.