Protein bowl made with fava beans and Greek feta dip, served with baguette

Quick Protein Bowl

A protein-packed Middle Eastern bean bowl with a creamy feta dip, salted lemons, and fava beans—a quick, flavorful after-work meal ready in just 15 minutes.

Leicht

15 min.

Vegetarian

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Ingredients

100 g Feta cheese

10 g Salted Lemon

200 g Yogurt, Greek

1 EL Olivenöl nativ extra, aus Griechenland

1 Onion

1 EL Brat-Olive Mediterran

1 Glass Perfetto Tomatensauce Klassik

300 g canned fava beans

2 EL Dukkah

2 Stem Coriander

Slices Baguette

Preparation

To make the creamy feta dip, place the feta, salted lemon, 100 g Greek yogurt, and olive oil in a blender and blend until smooth. Then stir in the remaining yogurt and season the dip to taste. Since salted lemons are already quite flavorful, additional salt is usually not necessary.

Meanwhile, peel and finely dice the onion. Heat the cooking oil in a skillet and sauté the onion until translucent. Drain the fava beans, rinse them, and add them to the skillet along with the tomato sauce. Heat everything for a few minutes until the beans are completely warm.

To serve, divide the beans between two bowls and top with the creamy salted lemon-feta dip. Then sprinkle the bowls with dukkah and garnish with freshly chopped cilantro. Best served with a few slices of baguette.

Our tip:

If you don’t have any salted lemons on hand, you can use the zest of ½ an organic lemon, 1 tsp lemon juice, and a pinch of sea salt instead. This comes closest to the flavor of salted lemons without changing the dip too much.

Recipe properties Bowl Mediterranean Summer Vegetarian