Shannon Crocker, RD PHEc
Mediterranean-Inspired Nourish Bowl Recipe
What do you cook when you don't feel like cooking?
Nourish bowls are my go-to simple supper for when I don't really feel like cooking! Having a few things pre-prepped in the fridge, ready to go is the key here. It's my "secret" to quick, easy and nutritious meals.
So in this recipe, I'm using turkey skewers. I grilled a double batch; we ate some for dinner one night and I refrigerated extras so they were ready to add to this bowl.
Same thing for the marinated feta (you seriously have to try it -- it's like a giant party in your mouth). I make it on the weekend and add it to dishes during the week.
Ditto for the barley.
This energizing powerhouse meal is loaded with nutrient-rich veggies, chickpeas and barley. Top it with a grilled turkey for long-lasting satisfaction (turkey is a lean protein). The lemony vinaigrette and marinated feta brings it all together and kicks it up a giant flavour notch!
Get ready for a newfound appreciation for healthy eats.
Mediterranean-Inspired Nourish Bowl
Prep time: 20 minutes
⅓ cup canola oil
3 tbsp fresh squeezed lemon juice
1 tsp dried oregano
¼ tsp each salt and pepper
1 very small clove garlic, pressed
Pinch crushed red pepper flakes
2 cups sliced and quartered English cucumber (about 1 small)
2 cups halved grape tomatoes
2 cups chopped sweet yellow pepper (1 pepper)
2 cups cooked barley, brown rice or quinoa (optional)
1 cup canned chickpeas, drained and rinsed
⅓ cup marinated feta cheese
¼ cup diced red onion
4 tbsp sliced kalamata olives
1. Lemony Vinaigrette: In a small bowl, whisk together oil, lemon juice, salt, pepper, garlic and red pepper flakes. Set aside.
2. Nourish Bowl: Divide cucumber, tomatoes, pepper, rice and chickpeas among four bowls. Top with marinated feta, onion and olives. Add a turkey kabob to each bowl. Drizzle with lemony vinaigrette.