Mediterranean Bowl

Written By Michelle Seguin

It’s amazing how food can take you places! This dish was inspired by a delicious Mediterranean bowl I had while visiting the Sea Salt Healthy Kitchen on beautiful St. Simon’s Island, GA. I am grateful for my friendship and this recommendation from the amazing Dr. Danielle Shelton. She and I co-teach the Food is Medicine Elective at the Medical College of Georgia and had the wonderful opportunity of attending a faculty retreat together on SSI earlier this month.

This bowl is full of flavor (yum), phytonutrients (carotenoids from sweet potatoes), vitamins (folate from leafy greens), minerals (zinc from pepitas), and healthy fats (monounsaturated fats from olives + olive oil).

Here’s the breakdown:

  • Tabbouleh w/ bulgur wheat (could substitute quinoa for a GF option)

  • Roasted sweet potatoes

  • Roasted red pepper hummus (store bought or make your own)

  • Kalamata Olives

  • Kale Salad (with fresh farmer’s mkt or garden greens, if possible)

  • Pepitas

  • Feta cheese crumbles

If you ever find yourself on St. Simon’s Island, be sure to visit the Sea Salt Healthy Kitchen.

Michelle Seguin
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