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–+ servings
Copycat Panera Mediterranean grain bowl.
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5 from 5 votes

Copycat Panera Mediterranean Bowl

Simple greens, warm grains, creamy hummus, kalamata olives, and vegan feta make this simple Copycat Panera Mediterranean Bowl a healthy lunch or quick dinner that comes together in minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 4
Calories: 463kcal
Author: Alison Corey

Equipment

  • 4 bowls for serving

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 cup hummus
  • 4 cups mixed greens
  • 1 cucumber sliced
  • ½ cup grape tomatoes halved
  • ¼ red onion thinly sliced
  • ½ cup kalamata olives seeded
  • ¼ cup vegan feta cut into cubes
  • ½ cup vegan plain cashew yogurt or regular Greek Yogurt

Tahini Lemon Dressing

  • ¼ cup tahini
  • ⅓ cup water
  • 2 tablespoon maple syrup
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Rinse the quinoa through a mesh strainer until the water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil. Reduce the heat to low, and cover. Cook for 15-20 minutes or until the water has been absorbed and the quinoa is tender.
  • While the quinoa is cooking, wash the greens, slice the cucumber, thinly slice the red onion, and cut the cherry tomatoes in half.
  • Add one cup of greens to 4 bowls. Top with cooked quinoa, cucumbers, red onion, tomatoes, kalamata olives, and feta.
  • In a small bowl, whisk together the tahini, water, lemon juice, maple syrup, garlic powder, salt, and pepper.
  • Add a scoop of hummus and a spoonful of plain yogurt. Drizzle the tahini dressing on top of the four bowls and serve.

Notes

Tips for Making Copycat Panera Mediterranean Grain Bowls
  • Use the leafy greens of your choice or whatever you have on hand.
  • Add a richly creamy element by adding some diced avocado.
  • Prepare the quinoa and tahini dressing in advance when you do your meal prep so that all you need to do is assemble your bowls when it's dinner time.
  • Store each salad element in separate containers so the greens don't become soggy. These ingredients will keep in the fridge for up to 5 days in airtight containers.
  • Don't slice the vegetables until ready to serve.

Nutrition

Calories: 463kcal | Carbohydrates: 56g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 598mg | Potassium: 706mg | Fiber: 9g | Sugar: 9g | Vitamin A: 765IU | Vitamin C: 19mg | Calcium: 151mg | Iron: 5mg