mediterranean power bowl
mediterranean power bowl
A simple three-ingredient lemon yogurt sauce brings this vegetarian grain bowl together. Plus, it can be served cold, room temp, or warm, making it a great recipe to double for leftovers!
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 1 | 10 mins | 40 mins |
This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include a greek salad with farro and sautéed shrimp, cauliflower tacos with all the things, and a shrimp burrito with black beans and grilled vegetables. Farro is used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like a lemon yogurt sauce and quick-pickled onions lend variety and keep things fresh. There’s still time to join the cooking club if you’d like access to next week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!
INGREDIENTS
FOR THE ROASTED CAULIFLOWER
1 cup cauliflower, broken into large florets, sliced 1/4" thick
1 tsp extra virgin olive oil
kosher salt
pepper
FOR THE GRILLED VEGETABLES
3/4 cup zucchini, thinly sliced
1/4 cup red onion, thinly sliced
FOR THE LEMON DRESSING
2 tsp lemon juice
1/4 cup yogurt, greek, plain, whole milk
kosher salt
FOR THE BOWL
1/4 cup farro
1/4 cup garbanzo beans, rinsed
1 Tbsp feta, crumbled
1/2 tsp dried oregano
INSTRUCTIONS
Cook the farro according to package directions.
PREPARE THE ROASTED CAULIFLOWER
Heat the oven to 450° F with a sheet tray or roasting pan inside.
Place the cauliflower in a large bowl and drizzle with olive oil; gently toss to evenly coat and season with a pinch or two of salt and pepper. Place on the hot sheet tray or roasting pan and bake for roughly 10-12 minutes, flipping once halfway through; they are done when easily pierced with a fork.
PREPARE THE GRILLED VEGETABELS
Heat your grill or grill pan over medium-high heat.
Once hot, place eggplant, zucchini, and red onion in a single layer (don't overcrowd the pan — you’ll likely need to cook in batches). Flip vegetables with tongs to evenly grill on both sides.
PREPARE THE LEMON YOGURT SAUCE
Combine the yogurt and lemon juice in a small bowl. Season to taste with salt.
ASSEMBLE THE BOWL
Top the farro and vegetables with garbanzo beans, lemon yogurt, feta, and dried oregano.
Notes
Use DF yogurt to make DF.
| CALORIES | CARBS | PROTEIN | FAT |
|---|---|---|---|
| 474 | 61g | 19g | 18g |
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.