Talagani, Egg & Avocado Buddha Bowl

Hi everyone! Today I have for you a colorful, healthy, nutritious and above all delicious salad, to keep you full for many hours, without burdening you with unnecessary calories. It is a salad with talagani (a traditional Greek cheese that resembles Cypriot haloumi), egg and avocado, which also contains Freskoulis mixed green salad and cherry tomatoes, quinoa, almonds and garlic sprouts. It is the ultimate summer salad, and not just for those who care for their diet. Besides, we all want to eat a bit lighter at this time of year, right ?

This salad is inspired by the very popular Buddha Bowls, also known as grain bowls, hippie bowls, macro bowls, and power bowls. The Buddha Bowl, according to some sources, comes from the fact that the Buddha was traveling from early in the morning to the streets of each area where he was visiting, holding a bowl in his hand, where the villagers placed their food as a donation. Buddha bowls started as pure vegan dishes, but their popularity brought many variations.

In our daily routine now, building up such a bowl lies in imagination and improvisation. You definitely need some sort of cereal or grain, green leafy vegetables, some source of protein, such as legumes, tofu, lean meat, egg, etc., vegetables of your choice, raw, boiled or roasted, and some olive oil or a light dressing. I really love them and I make such salads all year around. If you have cooked quinoa and boiled eggs in the fridge, this salad is made in 5 minutes!

Keep in mind that in this case the looks count! Not to be published in Instagram, though ? but because the more colorful the dish, the more nutritious. ?

Print Recipe

Talagani, Egg and Avocado Buddha Bowl

(1 votes, average: 5.00 out of 5)

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Main Course, Salad – Mediterranean

By Evi – Serves: 2

Prep Time: 10 mins

A healthy, filling, nutritious and delicious salad

Ingredients

• 2 eggs boiled according to taste
• 1 slice of talagani *
• 1 avocado pitted and peeled
• 2 cups of mixed green salad green and purple lettuce, rocket leaves
• 6-8 cherry tomatoes cut in half
• ½ cup cooked quinoa (I used tri-colo**
• 2 tablespoons of chopped almonds
• 2 tablespoons of olive oil
• salt pepper
• garlic sprouts optional

Instructions

1

Heat a non-stick pan or roasting pan and cook talagani for 1 minute each side, until golden. Cut it into 4 pieces.

2

Divide the salad in the one side of each bowl, add quinoa next to it, then half of the avocado and cherry tomatoes, and 2 pieces of talagani in each serving.

3

Place on top the salad of 1 boiled egg cut in the middle, sprinkle with chopped almonds, add sprouts and pour with olive oil. Season with salt pepper and enjoy it!

Nutrition

• 551 Calories
• 24g Carbohydrates
• 186mg Cholesterol
• 44.6g Fat
• 11g Fiber
• 18g Protein
• 10.6g Saturated fat
• 308mg Sodium
• 4g Sugar

Notes

Or haloumi, or mastelo cheese
** Here's how we cook quinoa.

This post is sponsored by Freskoulis. All opinions expressed are my own.

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