Greek Grain Bowls
Michael Kerr • 24 March 2020
This is my current favourite thing to eat. I would happily eat it every day, but I am settling for once a week. I originally got the idea from a meal kit delivery service, and continued to tweak it until it reached the maximum deliciousness that it is now.
| Yield | Plant Tally | Prep Time | Cook Time |
|---|---|---|---|
| 2 Servings | 7 | 10-15 Minutes | 20 Min. Longer if Brown Rice |
Ingredients:
- 5 cups Chickpea rice/brown rice (I use Explore Cuisine chickpea risoni from Costco)
- 10 asparagus
- 1 medium cucumber
- 12-15 cherry tomatoes
- Optional: 1 package of Halloumi (approx. 125g) (Eliminate if you are dairy-free, but if you’re not it’s a really great option)
- ¼ cup tahini
- 1 lemon
- 2 Tbsp water
- 1-2 cloves of garlic, finely minced
- Salt & Pepper, to taste
Directions:
- Prepare chickpea or brown rice as directed on the package
- Drizzle asparagus with avocado oil, salt and pepper and roast on a baking sheet at 425 F for 12-15 minutes
- Halve cherry tomatoes and slice cucumbers in half lengthwise and then into half-moon slices
- Cut the halloumi into ¼-inch-thick slices. Heat a pan on medium and drizzle with oil. Add the halloumi and cook for 1-2 mins per side until golden brown.
- In a small bowl combine the tahini, zest of ¼ of the lemon, juice from the entire fresh lemon (approx. ¼ cup), water and grated garlic. Whisk together. Add a splash of water as needed to thin out. Season with S&P.
- Divide the chickpea/brown rice between two bowls. Top with the asparagus, cherry tomatoes, cucumber and halloumi. Drizzle with as much of the lemon-tahini dressing as you would like. Enjoy!
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
