Simple AIP Mediterranean Bowls

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The cuisine of countries bordering the Mediterranean Sea is phenomenal! These 21 countries have some common base ingredients, but with cultures that are European, Middle Eastern, and North African, the variety is seemingly endless.

I’ve been lucky enough to visit three of these countries in my travels and ever since I’ve been kind of obsessed about the flavors in their foods. I got even more interested after going AIP, because I found that a lot of the most well-known Mediterranean cuisines can easily be adapted to AIP . . . which is really no surprise, since there is ample proof that some aspects of Mediterranean diets are also very healthful.

This recipe is a 4-for-1 special! You’ll see lots of overlap in base ingredients, but with simple swaps, brand-new flavor profiles are born. Check out these four simple ways to infuse some Mediterranean vibes into your life!

Simple AIP Mediterranean Bowl (Greek)
 
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Serves: 4
Ingredients
  • 1 lb. ground lamb
  • 1 lemon, zested and juiced
  • 1 teaspoon oregano
  • 1 teaspoon sea salt
  • 1 medium-sized head cauliflower, riced
  • 1 small red onion, diced
  • 1 small cucumber, diced
  • ½ cup kalamata olives, halved
  • 1 cup plain, unsweetened coconut-milk yogurt
  • 1 teaspoon dill
Instructions
  1. Brown lamb in large heavy-bottom skillet over medium heat, mixing in lemon zest, oregano, and sea salt as it cooks. Cook until fully browned.
  2. Remove from skillet with slotted spoon, reserving fat. Place in a clean bowl and set aside.
  3. Add cauliflower and onion to skillet. Saute for 5 minutes, stirring only every 2 minutes to prevent sticking, until lightly browned and tender. Remove from heat.
  4. Combine yogurt, lemon juice, and dill in a small bowl, mix well to combine.
  5. Fill bowls with cauli rice, top with lamb, cucumber, olives, and drizzle yogurt sauce over.

 
Simple AIP Mediterranean Bowls (Italian)
 
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Serves: 4
Ingredients
  • 1 lb. ground beef
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 teaspoon sea salt
  • 1 cup sliced mushrooms
  • 1 medium-sized head cauliflower, riced
  • 1 small yellow onion, diced
  • ½ cup packed fresh basil, sliced into ribbons
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
Instructions
  1. Brown beef in large heavy-bottom skillet over medium heat, mixing in oregano, sea salt, and mushrooms as it cooks. Cook until fully browned.
  2. Remove from skillet with slotted spoon, reserving fat. Place in a clean bowl and set aside.
  3. Add cauliflower and onion to skillet. Saute for 5 minutes, stirring only every 2 minutes to prevent sticking, until lightly browned and tender. Remove from heat.
  4. Combine olive oil and vinegar in a jar, tightly secure lid, and shake to combine.
  5. Fill bowls with cauli rice, top with beef, basil, and drizzle oil and vinegar dressing over

 
Simple AIP Mediterranean Bowls (Spanish)
 
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Serves: 4
Ingredients
  • 1 lb. shrimp, peeled, deveined, tails removed
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon saffron or turmeric
  • 1 teaspoon sea salt
  • 1 medium-sized head cauliflower, riced
  • 1 small yellow onion, diced
  • 3 small carrots, peeled, diced
  • fresh or dry parsley, for garnish
Instructions
  1. Heat one tablespoon olive oil in large heavy-bottom skillet over medium heat. Add shrimp, stirring often and mixing in garlic, saffron, and salt as it cooks. Cook only until shrimp is opaque and garlic is fragrant.
  2. Remove from skillet with slotted spoon. Place in a clean bowl and set aside.
  3. Add remaining olive oil, cauliflower and onion to skillet. Saute for 5 minutes, stirring only every 2 minutes to prevent sticking, until lightly browned and tender. Remove from heat.
  4. Fill bowls with cauli rice, top with shrimp, carrots, and parsley.

 
Simple AIP Mediterranean Bowls (Moroccan)
 
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Serves: 4
Ingredients
  • 2 chicken breasts, chopped
  • 3 tablespoons olive oil, divided
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 tablespoon raisins
  • 1 tablespoon chopped dried apricot
  • 1 tablespoon chopped prune
  • 1 medium-sized head cauliflower, riced
  • 1 1-inch piece fresh ginger, peeled, grated
  • fresh or dry parsley, for garnish
Instructions
  1. Heat two tablespoons olive oil in large heavy-bottom skillet over medium heat. Add chicken, stirring often and mixing in turmeric, cinnamon, salt, and dried fruits as it cooks. Cook until chicken is completely cooked and fruits are softened. (Add a few tablespoons of water if mixture begins to stick to skillet.)
  2. Remove from skillet with slotted spoon. Place in a clean bowl and set aside.
  3. Add remaining olive oil, cauliflower and ginger to skillet. Saute for 5 minutes, stirring only every 2 minutes to prevent sticking, until lightly browned and tender. Remove from heat.
  4. Fill bowls with cauli rice, top with chicken and parsley.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

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