45+ Flavorful Friday Vegan Mediterranean Recipes to Kickstart Your Weekend

Fridays are all about unwinding and enjoying a delicious, stress-free meal to kick off the weekend.

If you’re a vegan or simply looking to add more plant-based meals to your diet, why not explore the rich, fresh flavors of Mediterranean cuisine?

Packed with vibrant vegetables, legumes, healthy grains, and aromatic herbs, Mediterranean dishes are a perfect match for a satisfying Friday feast.

Whether you’re craving savory hummus, crunchy falafel, or a refreshing tabbouleh, this collection of 45+ vegan Mediterranean recipes will surely inspire your next Friday meal.

Get ready to indulge in wholesome, flavorful dishes that will brighten your table and make your Fridays even more enjoyable!

45+ Flavorful Friday Vegan Mediterranean Recipes to Kickstart Your Weekend

Embracing the flavors of the Mediterranean is an easy way to elevate your Friday meals, all while staying true to a healthy, plant-based lifestyle. ‘]

With 45+ recipes to choose from, you’ll have no shortage of ideas for your Friday dinner or even a weekend celebration.

From simple salads to hearty stews and satisfying dips, these vegan Mediterranean dishes bring together the best of fresh, vibrant ingredients.

So, next Friday, ditch the takeaway and opt for a homemade Mediterranean feast that’s as delicious as it is nutritious.

Your taste buds—and your body—will thank you!

Mediterranean Cauliflower Rice Bowl

This refreshing Mediterranean cauliflower rice bowl offers a keto-friendly alternative to traditional rice. With a vibrant mix of fresh vegetables, healthy fats, and a zesty dressing, it’s a satisfying and low-carb meal. Perfect for a Friday lunch, this dish combines Mediterranean flavors with a nutritious twist.

Ingredients:

• 1 medium head of cauliflower (grated into rice-like texture)
• 1 cup cucumber (diced)
• 1 cup cherry tomatoes (halved)
• ½ red onion (finely chopped)
• ½ cup Kalamata olives (sliced)
• ¼ cup fresh parsley (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Grate the cauliflower using a food processor or box grater to create rice-sized pieces.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the grated cauliflower and sauté for 5-7 minutes until tender but still firm. Season with salt, pepper, and dried oregano. Remove from heat and let cool slightly.
3. In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, olives, and parsley.
4. Add the cooled cauliflower rice to the bowl and mix well.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper. Drizzle over the cauliflower rice mixture and toss to combine.
6. Serve the bowl chilled or at room temperature.

This Mediterranean cauliflower rice bowl is an excellent way to enjoy the flavors of the Mediterranean without the carbs. Packed with fresh vegetables, healthy fats from olives and olive oil, and the zesty touch of lemon, it provides a satisfying, nutrient-dense meal that will keep you energized throughout the day. This dish is perfect for a light, refreshing lunch, and it’s easy to customize with your favorite Mediterranean ingredients.

Vegan Zucchini Noodles with Pesto

Vegan zucchini noodles tossed with a rich, homemade pesto are the ultimate keto-friendly, Mediterranean-inspired lunch. Zucchini replaces traditional pasta for a low-carb alternative, while the homemade pesto provides a burst of flavor with healthy fats from nuts and olive oil. It’s a quick and satisfying dish that will have you looking forward to Friday.

Ingredients:

• 3 medium zucchinis (spiralized into noodles)
• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 1 garlic clove (minced)
• ½ cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
2. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.
3. In a large bowl, toss the zucchini noodles with the pesto until well coated.
4. Serve immediately, topped with fresh cherry tomatoes if desired.

This vegan zucchini noodle pesto dish is a delicious and low-carb alternative to traditional pasta. The pesto, made with fresh basil, nuts, and olive oil, brings rich, Mediterranean flavors to the dish. Zucchini noodles are a fantastic base, offering a fresh, light texture that perfectly complements the savory pesto. It’s an easy and quick lunch that can be made in under 30 minutes and will leave you feeling nourished and satisfied.

Grilled Portobello Mushrooms with Tzatziki Sauce

Grilled Portobello mushrooms paired with a creamy, refreshing tzatziki sauce make for a savory, keto-friendly Mediterranean lunch. The meaty texture of the mushrooms takes center stage, complemented by the cool and tangy flavors of the tzatziki. This dish is full of flavor and perfect for a satisfying, low-carb meal on a Friday.

Ingredients:

• 4 large Portobello mushrooms (stems removed)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup cucumber (grated)
• 1 cup unsweetened vegan yogurt
• 1 tbsp lemon juice
• 1 garlic clove (minced)
• 1 tbsp fresh dill (chopped)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the Portobello mushrooms with olive oil and season with dried oregano, garlic powder, salt, and pepper.
3. Grill the mushrooms for about 5-7 minutes on each side until they are tender and have grill marks.
4. While the mushrooms are grilling, prepare the tzatziki sauce. In a bowl, combine the grated cucumber, vegan yogurt, lemon juice, minced garlic, and fresh dill. Stir to combine and season with salt and pepper to taste.
5. Once the mushrooms are done, remove them from the grill and top each one with a generous spoonful of the tzatziki sauce.

These grilled Portobello mushrooms with tzatziki sauce offer a satisfying, Mediterranean-inspired dish that’s both low-carb and full of flavor. The mushrooms have a meaty texture that pairs beautifully with the creamy, tangy tzatziki sauce. This meal is simple yet elegant, making it an ideal option for a quick Friday lunch. The freshness of the cucumber and dill in the tzatziki complements the smoky grilled mushrooms, making each bite a delightful experience.

Mediterranean Stuffed Bell Peppers

These Mediterranean stuffed bell peppers are a perfect low-carb lunch. Packed with protein-rich quinoa, fresh vegetables, olives, and herbs, they make a hearty yet healthy meal. The dish is seasoned with Mediterranean flavors like garlic, oregano, and lemon, offering a satisfying combination of textures and tastes.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa (or cauliflower rice for lower carbs)
• 1 cup cherry tomatoes (diced)
• ½ cup Kalamata olives (sliced)
• ¼ cup red onion (finely chopped)
• 1 cup spinach (chopped)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Lightly coat the peppers with 1 tbsp olive oil and place them in a baking dish.
3. In a large bowl, combine the cooked quinoa (or cauliflower rice), diced tomatoes, olives, red onion, spinach, oregano, garlic powder, lemon juice, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture and drizzle with the remaining olive oil.
5. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender.
6. Serve warm and garnish with fresh herbs if desired.

These Mediterranean stuffed bell peppers are a perfect low-carb lunch that’s both filling and packed with Mediterranean flavors. The quinoa (or cauliflower rice) acts as a hearty base, while the combination of olives, tomatoes, and spinach adds vibrant color and nutrients. Baked to perfection, this dish is a wonderful way to enjoy a healthy, satisfying meal that aligns with your keto diet.

Roasted Eggplant with Tahini Sauce

Roasted eggplant with a creamy tahini sauce is a simple yet flavorful Mediterranean dish. The eggplant is roasted to tender perfection and topped with a rich, tangy tahini dressing. This low-carb, vegan meal is a great option for a light yet filling lunch, offering healthy fats from tahini and a smoky depth of flavor from the roasted eggplant.

Ingredients:

• 2 large eggplants (cut into rounds or halves)
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• ½ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove (minced)
• 2 tbsp water (or as needed to thin the sauce)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet and brush with olive oil. Sprinkle with cumin, smoked paprika, salt, and pepper.
3. Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant is roasting, prepare the tahini sauce by whisking together the tahini, lemon juice, garlic, water, salt, and pepper in a bowl. Adjust the water to achieve a smooth, pourable consistency.
5. Once the eggplant is roasted, remove it from the oven and drizzle with the tahini sauce. Garnish with fresh parsley.
6. Serve warm as a side dish or as a main course.

Roasted eggplant with tahini sauce is a delicious, Mediterranean-inspired dish that offers rich, smoky flavors combined with the creamy texture of tahini. The eggplant becomes perfectly tender and flavorful after roasting, and the tahini sauce brings an extra layer of depth and richness. This dish is a great choice for a low-carb, vegan lunch, providing healthy fats and essential nutrients while satisfying your taste buds.

Chickpea Salad with Lemon-Olive Dressing

This chickpea salad with a lemon-olive dressing is an easy, refreshing, and nutritious meal for any Friday lunch. The chickpeas provide plant-based protein, while the fresh vegetables and olives add a Mediterranean flair. Topped with a zesty dressing made from lemon and olive oil, it’s a light yet filling dish that fits perfectly into a keto diet.

Ingredients:

• 1 can chickpeas (rinsed and drained)
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• ¼ cup Kalamata olives (sliced)
• ½ red onion (thinly sliced)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, olives, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
3. Pour the dressing over the chickpea mixture and toss to combine. Adjust the seasoning with additional salt and pepper if desired.
4. Serve immediately, or chill for 30 minutes to allow the flavors to meld.

This chickpea salad with lemon-olive dressing is a quick and delicious Mediterranean-inspired lunch. The chickpeas provide a solid source of plant-based protein, while the fresh vegetables offer a crunchy, refreshing contrast. The lemon-olive dressing adds a tangy, zesty flavor that ties the whole dish together. This salad is perfect for a light, low-carb lunch that is both satisfying and packed with Mediterranean goodness.

Vegan Mediterranean “Chicken” Salad

This vegan Mediterranean “chicken” salad swaps traditional chicken for a hearty, plant-based protein like tofu or tempeh. Combined with fresh vegetables, olives, and a tangy lemon-oregano dressing, this salad is full of flavor and crunch. It’s a satisfying, light, and low-carb lunch that’s perfect for a keto diet.

Ingredients:

• 1 block firm tofu or tempeh (pressed and cut into cubes)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• ½ red onion (thinly sliced)
• ½ cup Kalamata olives (sliced)
• ¼ cup fresh parsley (chopped)
• 2 tbsp lemon juice
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat a skillet over medium heat. Add 2 tbsp of olive oil and the tofu or tempeh cubes. Season with garlic powder, smoked paprika, oregano, salt, and pepper. Sauté for 5-7 minutes, turning occasionally until the tofu or tempeh is golden and crispy on all sides.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, and fresh parsley.
3. Add the sautéed tofu or tempeh to the bowl with the vegetables.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Pour over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving for a more intense flavor.

This vegan Mediterranean “chicken” salad is a hearty, satisfying lunch with a perfect balance of fresh vegetables, crispy plant-based protein, and a zesty lemon-oregano dressing. The tofu or tempeh adds a meaty texture that makes this salad filling, while the olives, tomatoes, and cucumber give it a refreshing crunch. It’s a simple yet flavorful meal that is perfect for a low-carb, keto-friendly lunch.

Vegan Greek Salad with Avocado

This vegan Greek salad with avocado is a fresh twist on the classic Greek salad, adding creamy avocado to make it more filling while keeping the carbs low. The combination of cucumbers, olives, tomatoes, and onions with a tangy olive oil dressing creates a vibrant, Mediterranean-inspired salad that’s perfect for a light yet satisfying lunch.

Ingredients:

• 1 large cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1 red onion (sliced thinly)
• ½ cup Kalamata olives (pitted and halved)
• 1 avocado (diced)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions:

1. In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, olives, and avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh parsley and serve immediately.

This vegan Greek salad with avocado offers a creamy and satisfying twist on the classic. The addition of avocado enhances the texture and richness, while the lemon and olive oil dressing ties all the fresh ingredients together. This salad is perfect for a refreshing, low-carb lunch that’s packed with healthy fats and Mediterranean flavors. It’s quick to prepare and makes for a great meal any time of the week.

Keto Mediterranean Falafel Bowl

This keto Mediterranean falafel bowl replaces traditional chickpea-based falafel with a low-carb version using cauliflower. These crispy cauliflower falafel balls are paired with fresh vegetables, olives, and a tangy tahini sauce for a satisfying and flavorful lunch. It’s a creative, low-carb alternative to a classic Mediterranean dish that’s perfect for a Friday meal.

Ingredients for Falafel:

• 1 small head of cauliflower (florets, steamed or microwaved)
• ¼ cup almond flour
• 2 tbsp ground flaxseed
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Olive oil for frying

Ingredients for the Bowl:

• 1 cup cucumber (diced)
• 1 cup cherry tomatoes (halved)
• ½ cup Kalamata olives (sliced)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the sauce)
• Fresh parsley (chopped, for garnish)

Instructions:

1. In a food processor, pulse the cauliflower florets until rice-sized. Add the almond flour, flaxseed, garlic powder, cumin, parsley, lemon juice, salt, and pepper. Process until the mixture sticks together when pressed.
2. Shape the mixture into small falafel balls.
3. Heat a skillet with olive oil over medium heat. Cook the falafel balls in batches, frying for about 4-5 minutes per side until golden and crispy.
4. While the falafel is cooking, prepare the bowl by combining the cucumber, cherry tomatoes, and olives in a serving dish.
5. For the tahini sauce, whisk together the tahini, lemon juice, water, salt, and pepper until smooth.
6. Once the falafel is cooked, arrange them on top of the veggies. Drizzle with the tahini sauce and garnish with fresh parsley.
7. Serve immediately.

This keto Mediterranean falafel bowl offers all the delicious flavors of traditional falafel with a low-carb twist. The cauliflower-based falafel is crispy and packed with flavor, while the fresh vegetables and creamy tahini sauce provide balance and richness. This dish is perfect for anyone following a keto or low-carb diet but still craving the Mediterranean tastes they love. It’s a hearty, satisfying meal that will leave you feeling nourished and full.

Roasted Cauliflower with Lemon-Garlic Tahini Sauce

great low-carb alternative to grains and other starchy vegetables. This dish features cauliflower roasted to a golden crisp, drizzled with a zesty lemon-garlic tahini sauce that adds richness and flavor. It’s a perfect keto-friendly Mediterranean-inspired lunch that is simple yet indulgent.

Ingredients:

• 1 medium cauliflower (cut into florets)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove (minced)
• 2 tbsp water (to thin the sauce)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.
4. While the cauliflower is roasting, whisk together the tahini, lemon juice, minced garlic, and water in a small bowl. Add more water if the sauce is too thick.
5. Once the cauliflower is roasted, drizzle with the tahini sauce and garnish with fresh parsley.
6. Serve immediately and enjoy!

Roasted cauliflower with lemon-garlic tahini sauce is a vibrant, nutrient-dense dish that combines the smokiness of roasted cauliflower with the creaminess of tahini. The zesty lemon and garlic enhance the flavor profile, making it a perfect low-carb, Mediterranean-inspired meal. Whether served as a side or a main dish, this simple recipe is a great addition to your Friday lunch rotation.

Vegan Mediterranean Wrap with Almond Flour Tortillas

This vegan Mediterranean wrap uses almond flour tortillas, making it a low-carb, keto-friendly option. Filled with hummus, fresh veggies, olives, and a lemony dressing, it’s a healthy and satisfying lunch that’s easy to prepare and full of Mediterranean flavor.

Ingredients:

• 4 almond flour tortillas (store-bought or homemade)
• ½ cup hummus (store-bought or homemade)
• 1 cup cucumber (sliced thinly)
• 1 cup cherry tomatoes (halved)
• ½ red onion (sliced thinly)
• ¼ cup Kalamata olives (sliced)
• ¼ cup fresh parsley (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
2. Lay the almond flour tortillas flat on a clean surface.
3. Spread a generous layer of hummus onto each tortilla.
4. Top with cucumber slices, cherry tomatoes, red onion, olives, and parsley.
5. Drizzle the dressing over the filling and roll up the tortillas tightly.
6. Slice each wrap in half and serve immediately.

These vegan Mediterranean wraps are a fantastic low-carb lunch option, combining the creaminess of hummus with fresh vegetables and olives. The almond flour tortillas add a light and gluten-free twist while keeping the carb count low. This meal is perfect for a quick and nutritious lunch that’s full of Mediterranean flavors and easy to take on the go.

Grilled Zucchini and Tomato Skewers with Vegan Feta

Grilled zucchini and tomato skewers with vegan feta is a Mediterranean-inspired dish that combines the smokiness of grilled vegetables with the creaminess of vegan feta cheese. The skewers are marinated in a simple olive oil and herb dressing, creating a flavorful and low-carb lunch that’s perfect for a summer day.

Ingredients:

• 2 medium zucchinis (cut into thick slices)
• 1 pint cherry tomatoes
• ½ cup vegan feta cheese (crumbled)
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil (chopped, for garnish)

Instructions:

1. In a small bowl, mix together the olive oil, oregano, lemon juice, garlic powder, salt, and pepper to create the marinade.
2. Thread the zucchini slices and cherry tomatoes onto skewers, alternating between the two.
3. Brush the skewers with the marinade and let them sit for 10-15 minutes to absorb the flavors.
4. Preheat the grill or grill pan over medium heat. Grill the skewers for 4-5 minutes on each side until the vegetables are tender and have grill marks.
5. Once the skewers are done, remove them from the grill and sprinkle with crumbled vegan feta cheese.
6. Garnish with fresh basil and serve immediately.

Grilled zucchini and tomato skewers with vegan feta are a light, flavorful, and keto-friendly lunch that captures the essence of Mediterranean cuisine. The smoky grilled vegetables paired with the creamy, salty feta provide a satisfying combination of textures and flavors. This dish is a great option for a low-carb, light lunch that’s both nourishing and full of Mediterranean goodness.

Vegan Mediterranean Lentil Salad

This vegan Mediterranean lentil salad is a nutrient-packed, low-carb dish that’s both refreshing and satisfying. The earthy lentils are combined with crunchy vegetables, olives, and a tangy lemon dressing. Full of Mediterranean flavors, this salad is perfect as a light lunch or a side dish.

Ingredients:

• 1 cup cooked green or black lentils (drained and cooled)
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• ¼ cup Kalamata olives (sliced)
• ½ red onion (thinly sliced)
• ¼ cup fresh parsley (chopped)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, cucumber, cherry tomatoes, olives, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine, ensuring all ingredients are coated evenly.
4. Let the salad sit for 15-20 minutes for the flavors to meld.
5. Serve chilled or at room temperature.

This vegan Mediterranean lentil salad is an easy and delicious way to enjoy plant-based protein while keeping the carbs low. The combination of lentils, vegetables, and olives offers a refreshing and hearty meal, while the tangy lemon dressing adds a zesty touch. It’s perfect for a light and nutritious lunch that will keep you full and satisfied.

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes

This dish features zucchini noodles (zoodles) paired with a rich and flavorful pesto sauce, topped with roasted cherry tomatoes. It’s a low-carb, vegan, Mediterranean-inspired lunch that mimics traditional pasta dishes but with a healthy twist. The vibrant pesto and
Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 pint cherry tomatoes (halved)
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup fresh basil (chopped)
• 1/4 cup pine nuts (toasted)
• 1 garlic clove (minced)
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 15-20 minutes until softened and slightly caramelized.
2. While the tomatoes are roasting, spiralize the zucchinis into noodles.
3. In a blender or food processor, combine the basil, garlic, pine nuts, nutritional yeast, lemon juice, and remaining olive oil. Blend until smooth to create the pesto sauce.
4. In a large skillet, heat the pesto over medium heat for 1-2 minutes. Add the zucchini noodles and cook for 2-3 minutes, tossing to coat the noodles in the pesto.
5. Serve the zucchini noodles topped with the roasted cherry tomatoes.

Zucchini noodles with pesto and roasted cherry tomatoes are a light, flavorful, and low-carb alternative to traditional pasta dishes. The creamy pesto sauce adds richness to the zoodles, while the roasted tomatoes bring sweetness and depth. This dish is a perfect choice for anyone looking for a healthy, Mediterranean-inspired lunch that’s easy to prepare and full of fresh flavors.

Vegan Mediterranean Cauliflower Rice Bowl

This vegan Mediterranean cauliflower rice bowl is a low-carb, keto-friendly dish that uses cauliflower rice as the base, topped with a variety of fresh vegetables, olives, and a tangy lemon-tahini dressing. It’s a healthy, satisfying, and vibrant lunch that brings all the best Mediterranean flavors into one bowl.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 cup cucumber (diced)
• 1 cup cherry tomatoes (halved)
• ¼ cup Kalamata olives (sliced)
• ½ red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until it’s tender and slightly golden. Season with salt and pepper.
2. While the cauliflower rice cooks, prepare the veggies: dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the parsley.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper to make the dressing. Add water as needed to thin the dressing.
4. Once the cauliflower rice is cooked, divide it into serving bowls and top with the cucumber, tomatoes, olives, red onion, and parsley.
5. Drizzle with the lemon-tahini dressing and serve.

This vegan Mediterranean cauliflower rice bowl is a delicious and satisfying low-carb meal, perfect for a keto lunch. The cauliflower rice provides a light and healthy base, while the fresh vegetables and olives add crunch and flavor. The tangy lemon-tahini dressing ties everything together with a creamy, zesty finish. This bowl is a great way to enjoy Mediterranean flavors in a healthy, low-carb format.

Note: More recipes are coming soon