Labneh Bowl
A versatile Middle Eastern-inspired bowl built on creamy labneh, topped with your choice of proteins, roasted vegetables, and fresh garnishes for endless customization.
Ingredients
Method
If using a protein that requires cooking (tempeh, salmon, ground turkey, etc.), prepare it according to package directions or your preferred method and set aside. If using chickpeas or tofu, they may be used as-is or lightly pan-seared for texture.
Dice your chosen roasted vegetable (zucchini, bell pepper, sweet potato, etc.). Toss with 1 tbsp olive oil, salt, and pepper.
Spread diced roasted vegetable on a sheet pan and roast at 400°F for 15–20 minutes, stirring halfway, until tender and lightly caramelized. Remove and let cool slightly.
Spread or spoon labneh into a serving bowl. Make a shallow well in the center with the back of a spoon.
Arrange the cooked protein and roasted vegetables on top of the labneh. Add fresh diced cucumber or tomato.
Drizzle with 1 tbsp olive oil and your chosen sauce or dressing (tahini-lemon, green goddess, or spiced oil).
Top with fresh herbs, nuts or seeds, and a pinch of sumac or paprika. Season to taste with salt and pepper, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →