Greek Greens & Grains Bowl
July 31, 2020
With warm grains and roasted veggies, a creamy herb-tahini drizzle, and a bit of harissa heat, this nourishing bowl boasts an amalgam of flavors and textures that gets me happy dancing with every bite. This meal-prep recipe came about in an attempt to curb my CAVA craving, and it sure did just that for only a fraction of the price.
Amount: 6 servings
Ingredients:
1 bag of Trader Joe's 10-minute Farro
1 bag of broccoli florets
4-5 medium sized sweet potatoes
1 15oz. can of cannelini beans (or any creamy bean of your choice)
1 box of heirloom cherry tomatoes
1 box of Persian cucumbers or 1 regular cucumber
1 red onion
1 jar of kalamata olives
1 bag of whole wheat pita bread
1 Simply Balanced Traditional Hummus (cannot remember where I purchased this, either at Albertson's or Wal-Mart)
In addition, purchase ingredients for this lemon-herb tahini dressing.
Directions:
- Pre-heat the oven to 425 degrees F.
- Cut the sweet potatoes into one-inch cubes.
- Prepare two large baking trays with the sweet potato cubes and brocolli florets.
- Drizzle with olive oil and season with salt & pepper, cayenne pepper, and smoked paprika.
- Place them into the oven for 15 minutes.
- At the 15-minute mark, remove the brocolli florets. Toss the sweet potatoes and place back into the oven for 15-20 more minutes until fork tender, for a total of 30-35 minutes.
- While the veggies are roasting, cook the entire bag of farro and 1 cup of orzo according to the packet instructions.
- Once the grains are on the stovetop cooking away, prepare the lemon-herb tahini dressing according to the recipe above.
- Refrigerate the prepared dressing in a mason jar until use.
- Cut the pita pockets in half. Cut one of the halves into triangles. These will be kept as is, as pita bread for dipping. Cut the other halves into half-inch strips.
- Place the pita bread strips into the air fryer. Set the "Fries" setting. Decrease the temperature to 375 degrees F. Air fry them for 15 minutes until crispy and golden brown.
- Prep the remainder of the bowl toppings: Rinse the cannelini beans. Cut the tomatoes, cucumber. onion, and olives.
- To assemble throughout the week, heat up some farro and orzo to fill one of my pyramid bowls. Add to the serving plate. Heat up the roasted brocolli and sweet potato in the same pyramid bowl. Add to the serving plate. Then, add the tomatoes, cucumber, red onion, and olives. Season with salt & pepper. Drizzle on the lemon-herb tahini dressing. Add 1 scoop of hummus and 1 scoop of harissa. Top with cilantro and pita crisps. Serve with pita bread on the side. Dig in and happy dance!
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