Greek Rainbow Veggie Bowl

vegetarian / gluten free

An easy & delicious Greek style grain bowl filled with veggies and chickpeas!

If you need a fresh and super nourishing lunch to make, I got you! This took me 10 minutes to whip up and is so packed with fresh veggies, pickled onion, and tossed in a roasted red pepper tzatziki sauce that is to die for.

I love mixing fresh veggies with some roasted and some pickled. It gives the grain bowl so much more depth and flavor by mixing the different preparations of veggies. You get a crunch of the raw veggies, the smokiness of the roasted veggies, and the kick of the pickled veggies.

The dressing is really what ties the dish all together. It’s creamy, sweet, and still bright from using fresh dill.

If you want to bulk this salad up even more, here are some great options for other add-ins:

• grilled chicken

• mixed greens

• chicken sausage

• gyro meat

This a great recipe to meal prep. Because I am not mixing any lettuce into it and using purple cabbage instead, it does not get soggy like a salad normally would. The brown rice also holds up great to the creamy dressing so you are able to store it for up to 2 days.

Greek Rainbow Veggie Bowl

(serves 2)

ingredients:

• 1 cup chickpeas, rinsed and dried

• 1/2 cup cucumber, diced

• 1 cup purple cabbage, diced

• 1 1/2 cup brown rice

• 1/2 red bell pepper, diced

• 1 cup cauliflower, chopped

• 1/4 cup pickled onions

• 1 tsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 tsp garlic powder

roasted red pepper tzatziki dressing:

• 1/2 cup non fat plain greek yogurt

• 1 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1/3 cup roasted red pepper

• 1/8 cup fresh dill

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 1/4 cup cucumber, chopped fine

directions:

1. Cook the brown rice according to package directions. I love using the microwave bags of brown rice.

2. Toss the cauliflower with the olive oil, garlic powder, salt and pepper. On medium heat in a grill pan or frying pan, spray it down and cook the cauliflower until it has a nice char on the outside, about 5 minutes. Turn down the heat and cook for another 3-5 minutes.

3. In your large mixing bowl, add in the brown rice, cucumber, cabbage, red bell pepper, pickled onions, and cauliflower.

4. Combine the ingredients for the dressing, except for the cucumber, and blend until smoothe. Mix in the cucumbers and drizzle over the bowl.

5. Mix together and serve! Or store in the fridge for up to 2 days in an airtight container.

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