Make a Week’s Worth of Healthy Bowls With This One Item From Yalla

I love having healthy Mediterranean bowls for lunch. Combining things like hummus, whole grains, lean protein, and the like together is a fantastic way to make a healthy lunch that’s also filling and delicious. Keeping enough of these items in stock to make daily lunch bowls can be tough, though. That’s especially true if you want to switch up your lunch and eat something different each day. One item from Yalla Mediterranean, though, makes it way easier to create healthy lunch bowls.

Yalla is a yummy Mediterranean place with locations around the Bay Area. I think of it like a Chipotle but for Mediterranean food. You order at the counter, and can choose a variety of sides and proteins. Since the pandemic, Yalla has taken its wide arrays of sides and proteins and begun to offer them as a family-style box. You can order one at Yalla or via Doordash. The box costs around $50, and it’s totally full of Mediterranean goodness.

Here’s a look at a recent box I ordered. It has hummus.

A tasty quinoa mixture with parsley.

A Mediterranean salad with olives, feta cheese and lettuce.

And Yalla’s signature Fire Feta, which is a feta cheese spread with a nice spicy kick. The color looks a little weird, but I promise you, it’s delicious.

My box also has a mixture of gyro meat and chicken, as well as several other sides. From one of these boxes, you can easily get 4-6 delicious Mediterranean bowls. That’s enough to feed your family for dinner.

But buying one of these boxes is also a great way to provide yourself with the raw materials to make a whole work week’s worth of healthy lunch bowls. Grab a Yalla box, and then each day you can choose a couple of items from it, throw them together, and make a tasty bowl. It’s super easy, and keeps things interesting since you can choose to combine different items each day.

Check out Yalla and get your own tasty bowl-makings today.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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