• Shannon Crocker, RD PHEc

Mediterranean-Inspired Nourish Bowl Recipe


Mediterranean Nourish Bowl with cherry tomatoes, peppers, red onion, chickpeas, cucumber and olives topped with 2 grilled turkey skewers.
Mediteterranean Nourish Bowl


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


Serves: 4

Prep time: 20 minutes


Ingredients


Lemony Vinaigrette

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


Nourish Bowl

4 turkey kabobs

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


Instructions


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.




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