Mediterranean poke bowl with chicken and hummus

The traditional Hawaiian poke bowl, celebrated for its healthy ingredients, has taken the world by storm in recent years—and now it's here in Israel, too.

In this local twist, chef Pauline Shoval brings a Middle Eastern flavor to the poke by incorporating chicken breast, cooked freekeh, and a delightful hummus stew with eggplant. The bowl is completed with fresh, finely chopped vegetables, making it not only delicious but also an Instagram-worthy dish that packs a punch of nutrition.

Ingredients for Two Servings:

1 cup cooked freekeh

1 chicken breast, cut into cubes

1/2 cup eggplant cubes

1 cup tomato sauce

1 garlic clove, crushed

1 tsp dried oregano

1/2 cup cooked hummus beans

3 tbsp carrot sticks

2 tbsp fresh peeled beetroot cubes

3 tbsp thinly sliced purple cabbage

1/2 cup arugula

2 tbsp walnuts

Olive oil

Salt and pepper to taste

Preparation Instructions:

1. Heat olive oil in a pan over medium heat. Fry the chicken breast on all sides, remove from the pan, and set aside.

2. In the same pan, add the eggplant and garlic. Fry until golden brown, then add the hummus beans and tomato sauce. Season to taste and cook for about 10 minutes.

3. While the eggplant is cooking, prepare the vegetables—cut the carrot, beetroot, and purple cabbage.

4. In a serving bowl, place the freekeh. Top with the eggplant-hummus stew, chicken breast, and the prepared vegetables. Season with salt, pepper, lemon juice, and olive oil, and garnish with walnuts on top.

Pauline Shoval, in collaboration with Sugat