50 Easy Mediterranean Diet Recipes

One of the healthiest diets in the world is also the most delicious. Here are all the best Mediterranean diet…

One of the healthiest diets in the world is also the most delicious. Here are all the best Mediterranean diet recipes to get you cooking!

Mediterranean Diet recipes

Want to eat the Mediterranean way? Welcome. Alex and I are two cookbook authors who have been eating Mediterranean diet recipes for over a decade. Lately, it’s gained traction as one of the healthiest diets in the world.

Why we love it? First of all, Mediterranean diet recipes are real, fresh, and seriously delicious! But what we love most is that it’s not just food: it’s a lifestyle approach.

What’s the Mediterranean diet?

The Mediterranean diet has been called one the healthiest diets in the world (by US News and World Report). It’s a way of eating and living modeled after countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains, and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and foods with added sugar.

Mayo Clinic stresses that a Mediterranean diet is plant based, not meat based. It’s essentially a whole food plant based diet with a bit of seafood, poultry, and dairy thrown in. (Here’s some general guidance from the Cleveland Clinic on serving goals and serving sizes.)

It’s all about the lifestyle

One of the best things about the Mediterranean diet is that it’s all about the lifestyle. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. Simply eating Mediterranean diet recipes is not all there is to it. Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Enjoy wine in moderation if you drink alcohol.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

Our top Mediterranean diet recipes

Below are our top Mediterranean diet recipes for eating this diet on an every day basis. These recipes feature:

  • Olive oil as the cooking oil of choice.
  • Beans, lentils, bulgur wheat, quinoa, and rice as major players. While whole grains are downplayed in trends like the keto diet and Whole 30, recipes in the Mediterranean diet rely on legumes and whole grains as nutritious foods.
  • Vegetarian, vegan, and seafood recipes. Mediterranean diet recipes are plant-based in nature. It’s recommended to include seafood about 2 times per week.

Why make these recipes?

One of our readers is a doctor who recently let us know she recommends our recipes to her patients. “I am an Internal Medicine physician and I’ve been recommending your cookbook and website to my patients, as I tell them the way to stay healthy is to follow a Mediterranean diet. Thank you for continuing to provide me and my patients with easy, delicious, and healthy recipes!”

Want to search by type? View the collections below for Mediterranean diet breakfast, lunch, and snack ideas, or browse our vegetarian recipes, vegan recipes, salmon recipes, or shrimp recipes.

Print

50 Easy Mediterranean Diet Recipes

Mediterranean Bowl
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Looking for Mediterranean diet recipes? This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked)
  • 2 medium sweet potatoes (1 ½ pounds), diced into half-inch cubes
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • 1 cup quinoa (or 1 cup couscous)
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 English cucumber, sliced into half moons
  • Mixed salad greens, for serving
  • 1 recipe Lemon Tahini Dressing

Instructions

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the chickpeas, sweet potatoes, red pepper and red onion. Toss with the olive oil and 1 ½ teaspoons of the kosher salt. Then toss with the cumin, paprika, garlic powder, coriander, and cinnamon. 
  3. Divide the vegetables evenly between the two baking sheets and spread in an even layer. Roast for 20 minutes, then remove from the oven and stir. Roast another 5 to 10 minutes until the sweet potatoes are tender.
  4. Meanwhile, cook the quinoa (or make Easy Couscous): Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  5. Make the Lemon Tahini Dressing.
  6. To serve, place the roasted vegetables over the couscous and salad greens in shallow bowls. Add piles of fresh cucumbers and tomatoes. Drizzle with the dressing and serve.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

Mediterranean Bowl

This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal. Why…

This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.

Mediterranean Bowl

Why we love this recipe

Looking for fresh and healthy dinner ideas? Try this Mediterranean bowl, bursting with colorful veggies! It’s a simple “meal in a bowl” that stars spiced roasted vegetables, seasoned with an irresistible mix of cumin, coriander, garlic and a hint of cinnamon.

Add to that quinoa or couscous, fresh cucumber and tomato, and top it all off with a creamy lemon tahini sauce. The flavor and texture contrasts make it so satisfying, and it’s a tried and true easy dinner idea in our house!

Ingredients in this Mediterranean bowl

A Mediterranean bowl can be made in a variety of ways: this one is simply a bowl meal inspired by flavors of the Mediterranean. It features four main components: roasted vegetables, fresh vegetables, whole grain, and a tahini dressing.

It’s so full of flavor, you’ll forget it’s a pile of good-for-you ingredients (plus, it’s vegan and fits the Daniel Fast with one modification). Of course, there are endless variations here and you can riff on the ideas easily. Here’s what you’ll need to make the recipe as written:

  • Canned chickpeas: Chickpeas provide plant-based protein for this colorful bowl.
  • Sweet potatoes, red bell pepper, red onion, and olive oil: Mix up these veggies and make them into a mix of roasted vegetables.
  • Cumin, paprika, garlic powder, coriander, cinnamon, and salt: This Mediterranean-inspired spice mix adds depth to the roasted vegetables.
  • Quinoa or couscous (or other grain): Add any whole grain you like to this hearty bowl.
  • Cherry tomatoes and English cucumber: These fresh vegetables add tang and crunch.
  • Salad greens: We used a mix of spring greens, but baby arugula or other greens also work.
  • Lemon tahini dressing: Top it off with this creamy, zingy dressing.
Mediterranean Bowl

Making the lemon tahini dressing

You can put almost anything you like in this Mediterranean bowl: just make sure you make the lemon tahini dressing! Tahini is a Middle Eastern condiment that’s a paste made of toasted sesame seeds. It’s an extremely versatile ingredient you can use to make hummus, sauces and even desserts. For the lemon tahini sauce, you’ll simply combine it with fresh lemon juice, olive oil, honey or sugar (to balance the acidity), and garlic.

  • Where to find tahini? You can find it in your local grocery store, many times in the international aisle. It is sometimes also located near the peanut butter and other nut butters.
  • Try a squeeze bottle! Tahini is notoriously hard to measure out, but some brands have convenient squeeze bottles now that make thing easy.

Use quinoa, couscous, or another grain

This Mediterranean bowl works with any type of whole grain! Most often we like to pick a hearty, gluten-free whole grain like rice or quinoa. But when we have the need for speed, we like using couscous or orzo because they’re so quick. Keep in mind that these are both actually pasta (and not suitable for a gluten-free diet). Here are a few grains that would be perfect in this Mediterranean bowl:

Mediterranean Bowl

Mediterranean bowl variations and add-ins

The bowl meal concept is ripe for variations and add-ins, and this Mediterranean bowl is a very loose idea. Use it as a template for adding any Mediterranean-style ingredients you like! It’s similar to our Hummus Bowls, which you can use for more inspiration. Here are a few other ingredients that would fit perfectly into this tasty bowl:

  • Kalamata olives
  • Red onion
  • Roasted red peppers
  • Sundried tomatoes
  • Fresh dill or oregano
  • Feta cheese crumbles
  • Falafel (homemade or purchased)
  • Hummus
  • Pita chips

More Mediterranean recipes

This recipe fits the Mediterranean diet, a style of eating that features fresh vegetables, healthy fats and whole grains. It’s a vegan recipe and also Daniel Fast-approved, if you omit the honey from the lemon tahini dressing. Here are a few more Mediterranean-style recipes you might enjoy:

Dietary notes

This Mediterranean bowl recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I prepare the roasted vegetables ahead of time?

Absolutely! Roasted vegetables can be made a day or two in advance and stored in the refrigerator. Simply reheat them in the oven or microwave before assembling your bowls.

Can I use a different type of grain in this recipe?

While this recipe calls for quinoa, you can easily substitute it with other grains or pasta like brown rice, farro, orzo, or couscous. You could even use brown lentils to make it a high protein vegetarian meal.

How long will leftovers keep?

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for 3 days. Leftover lemon tahini sauce can be stored up to 2 weeks refrigerated.

Print
Mediterranean Bowl

Mediterranean Bowl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
Save Recipe

Description

This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.


Ingredients

  • 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked)
  • 2 medium sweet potatoes (1 ½ pounds), diced into half-inch cubes
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • 1 cup quinoa (or 1 cup couscous)
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 English cucumber, sliced into half moons
  • Mixed salad greens, for serving
  • 1 recipe Lemon Tahini Dressing

Instructions

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the chickpeas, sweet potatoes, red pepper and red onion. Toss with the olive oil and 1 ½ teaspoons of the kosher salt. Then toss with the cumin, paprika, garlic powder, coriander, and cinnamon. 
  3. Divide the vegetables evenly between the two baking sheets and spread in an even layer. Roast for 20 minutes, then remove from the oven and stir. Roast another 5 to 10 minutes until the sweet potatoes are tender.
  4. Meanwhile, cook the quinoa (or make Easy Couscous): Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
  5. Make the Lemon Tahini Dressing (store leftovers refrigerated for up to 2 weeks or make in advance). 
  6. To serve, place the roasted vegetables over the couscous and salad greens in shallow bowls. Add piles of fresh cucumbers and tomatoes. Drizzle with the dressing and serve. Store leftover roasted vegetables for up to 3 days refrigerated. 
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Mediterranean
  • Diet: Vegan

Top 10 Mediterranean Diet Desserts

Try these delicious and healthy Mediterranean diet desserts! From refreshing fruit variations to whole food spins on classics, find the…

Try these delicious and healthy Mediterranean diet desserts! From refreshing fruit variations to whole food spins on classics, find the perfect way to end your meal.

Mediterranean diet desserts: strawberry sorbet

Eating the Mediterranean diet and want a treat to end your meal? This way of eating has been called one of the healthiest in the world. As you might guess with this lifestyle—all treats are acceptable in moderation! But there are a few fun ways to incorporate the principles behind this diet into sweet treats, too.

Here at A Couple Cooks, we’ve been eating this way for over a decade and we’ve never felt better! Here are our top 50 Mediterranean Diet Recipes of all time. You’ll notice there aren’t a ton of desserts in that post, so we’ve rounded up all of our favorites that fit into this way of eating!

What’s the Mediterranean diet?

The Mediterranean diet has been called one of the best diets in the world, according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

A study by The American Journal of Medicine found that “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.”

Let’s see what Mediterranean diet desserts look like

Balance and moderation are key when it comes to treats in the Mediterranean diet. Eating any type of treat in moderation is okay, from fruit desserts to chocolate desserts. There’s nothing really “healthy” about eating a healthy dessert, no matter how you try to spin it.

Trying to limit your intake of added sugar is what is important on the Mediterranean diet. But if you want to eat a Mediterranean diet dessert that fits into that way of eating, try to prioritize whole grains (like oats), fruits and vegetables, and nuts and seeds. Per the Cleveland Clinic, here is what desserts on the Mediterranean diet should look like:

  • Whole grains like oats
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt and milk in moderation (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)
  • Dark chocolate in moderation (per the New York Times)
  • Limited added sugar

Enjoy occasionally and incorporate the lifestyle

The lifestyle is really what’s important when it comes to the Mediterranean diet. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers noticed there were factors beyond food that contributed to overall health. One key when it comes to added sugars is eating treats in moderation.

It’s also important to also stay active and exercise regularly, avoid smoking, reduce the amount of stress in your lifestyle, and be invested and engaged in your community. Keep this in mind as you browse these recipes!

Our top 10 Mediterranean diet desserts

Frequently asked questions

Can I really have dessert on the Mediterranean diet?

Absolutely! The Mediterranean diet emphasizes balance and moderation, not deprivation. You can enjoy sweet treats occasionally.

What makes a dessert “Mediterranean diet-friendly”?

These desserts typically focus on whole foods like fresh fruits, nuts, honey, and yogurt. They limit added sugar, processed ingredients, and unhealthy fats.

Can I still have cake or cookies on the Mediterranean diet?

Occasional indulgence is okay! Look for recipes that use natural sweeteners like dates or maple syrup, and healthy fats like olive oil. Remember, portion control is key.

What are some substitutes for sugar in Mediterranean diet desserts?

Honey
Dates
Figs
Maple syrup
Ripe fruits like bananas or applesauce (can add sweetness and moisture)

Print
Mediterranean diet desserts

Strawberry Sorbet & More Mediterranean Diet Desserts!


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)

Description

This strawberry sorbet recipe has the best fruity flavor and frosty texture! This Mediterranean diet dessert is easy and impresses everyone.


Ingredients

  • 2 pounds strawberries, hulled
  • 1 cup granulated sugar
  • 3 tablespoons lime juice
  • 1 pinch kosher salt
  • ½ cup ice
  •  

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours for a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Mediterranean Diet
  • Diet: Vegan

Keywords: Mediterranean diet desserts

3 Ingredient Banana Pancakes

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10…

A Couple Cooks – Recipes worth repeating.

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. They’re perfect for busy mornings or snacks!

3 ingredient banana pancakes

Now I didn’t invent this concept, but it’s a trick that’s worth knowing and a great use for a lone banana ripening on the counter: 3 ingredient banana pancakes! Of course like most internet “hacks,” it sounds too good to be true. But take it from this real human who has made countless batches. These nutrient-rich pancakes really do come out sweet, fluffy, and delicious!

I’ve even whipped them up in a pinch with my toddler on my hip and let me tell you: these really work. Slather them with nut butter and they’re perfect for a quick breakfast or tasty afternoon snack! It goes with saying they’re great for kids too—we’re amazed at the speed our two kiddos can demolish them.

Jump to the recipe—now.

Why to make 3 ingredient banana pancakes

Who invented 3 ingredient banana pancakes? This trick has been making its rounds on the internet since 2017, when model Karlie Kloss shared this recipe on her YouTube channel with bananas, eggs, and oats. Like any good trend, it’s been made and remade thousands of times with different ingredients.

This version of 3 ingredient banana pancakes uses a ripe banana, eggs, and all purpose or whole wheat flour. We tried these years ago, but they had an odd texture and didn’t come out right. So we’ve finally perfected the correct ingredients and ratios! Like the original pancakes you can also use oats in banana pancakes, but for the best pancake texture we prefer blending the oats like in these Banana Oatmeal Pancakes.

These pancakes are nutrient-dense, made mostly bananas and eggs with a small amount of flour. They come together in 10 minutes and they fry up into a fluffy, satisfying texture that feels like more than the handful of ingredients.

These have become a lifesaver in our household: we make them for our two kiddos on the regular and they gobble them up. They’re great warm or saved as leftovers: you can eat them cold, room temp, or reheat them.

3 ingredient banana pancakes with syrup

A few notes for cooking them

These 3 ingredient banana pancakes come together very quickly with just one bowl, a fork, and a griddle! I’ve made them holding my toddler when she wanted a snack, and they were easy enough to do with one hand (though I wouldn’t recommend that on the regular!). Here are a few tips for cooking the pancakes:

  • Use a very ripe banana. The ripeness of the banana is what brings that signature fruity perfume to this recipe. It also makes the best texture. Avoid using a banana that is underripe or just ripe.
  • Add a pinch of salt to bring out the flavors. This is not required, but it does bring out the flavors nicely. We typically don’t include salt in an ingredient count, since most cooks have have it on hand.
  • Use butter or coconut oil for cooking. Again it’s not technically in the ingredient list, but you’ll need a cooking oil to fry the pancakes.
  • Check for browning. These pancakes have a slightly different texture from your typical pancake, and they brown slightly differently. To check for doneness, simply slide a spatula under the bottom and check for browning. Flip once they are golden brown; be careful not to overcook!

Substitutions for 3 ingredient banana pancakes

These 3 ingredient banana pancakes work best with all-purpose flour or whole wheat flour. You can also make them gluten-free: we’d suggest using gluten-free 1-to-1 flour. Oat flour could also work well here.

Avoid substituting almond flour, since it makes such a delicate texture for pancakes. Try these Almond Flour Pancakes if you’re looking for a pancake recipe formulated for almond flour.

3 ingredient banana pancakes

Ways to serve them

Make these pancakes for breakfast for quick morning meals, or we love them as a snacks topped with peanut butter or almond butter. They are perfect for kids or adults, and taste great at any temperature.

If you want to step them up, you can add any sort of pancake topping! Here are a few ideas:

Leftover and storage info

Leftover pancakes last up to 3 days refrigerated and taste good cold, at room temperature, or gently reheated on the stovetop in a dry skillet.

3 ingredient banana pancakes with bananas silverware and napkins

A few more ripe banana recipes we love

When you’ve got ripe bananas, try one of these fun ideas for how to use them:

Dietary notes

These 3 ingredient banana pancakes are vegetarian and dairy-free. For vegan, go to Vegan Banana Pancakes. For gluten-free, go to Banana Oatmeal Pancakes.

Print
3 ingredient banana pancakes

3 Ingredient Banana Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. Perfect for busy mornings or snacks!


Ingredients

  • 1 very ripe banana (don’t compromise on this!)
  • 2 eggs (no substitutions)
  • ⅓ cup all purpose or whole wheat flour*

Instructions

  1. In a medium bowl, mash the banana with fork. Stir in the eggs and all purpose flour and mix to combine using a fork. If desired, add 1 pinch kosher salt to enhance the flavors.
  2. Heat a griddle or skillet to medium heat and lightly grease it with a bit of butter or oil. Add the batter onto the skillet in ¼ cup scoops. Cook for a minute or two until the bottoms are golden brown (check with a spatula early and often; the timing varies on your griddle and the exact heat level). Be careful not to overcook. Flip and cook another 30 seconds until cooked through.
  3. Remove to a plate and serve warm, topped with maple syrup and banana slices, if desired. Store leftovers refrigerated for up to 3 days. 

Notes

*You can substitute gluten free flour for the all-purpose flour. Almond flour works better in Almond Flour Pancakes because it makes a more fragile batter.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: 3 Ingredient Banana Pancakes

A Couple Cooks - Recipes worth repeating.