Vegan Greek Bowls with Cashew Tzatziki and Orzo
Delicious Vegan Greek Bowls with Cashew Tzatziki and Orzo for healthy meal prep.
Equipment
- medium pot
- bowl
- Storage containers
Ingredients
Grains
- 1 cup dry orzo 225g
Dressing
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
- Salt
- Freshly ground black pepper
Vegetables
- 6 cups chopped romaine lettuce 175g; about 1 head
- 2 cups grape or cherry tomatoes, halved 320g
- 2 cups peeled and chopped cucumber 260g
- ½ cup sliced, pitted Kalamata olives 60g
Other
- ½ cup Greek vinaigrette 120ml
- 1 batch Mediterranean chickpea oat balls
- 1 cup creamy vegan tzatziki 240ml; more as desired
- Chopped fresh parsley and/or dill for garnish (optional)
Instructions
Make-ahead
- Prepare the chickpea oat balls, vegan tzatziki, and Greek vinaigrette in advance, as your schedule allows.
Prepare the orzo
- Bring a medium pot of salted water to a boil over high heat. Add the orzo and turn the heat to medium high. Simmer the orzo, uncovered, for 10-12 minutes, until tender but not mushy. Drain the orzo.
- Transfer the orzo to a medium bowl and add the lemon juice and zest and olive oil; toss well. Taste the orzo and add salt and freshly ground black pepper as needed.
Assemble the bowls
- Divide the chopped romaine into four bowls or, if meal prepping, four storage containers. Drizzle a few teaspoons of vinaigrette over the bed of greens.
- Top each portion of greens with a quarter each of the cooked orzo, tomatoes, cucumber, olives, and Chickpea Oat Balls. Top each bowl with a quarter cup or more of tzatziki. Garnish with chopped fresh parsley or dill, if desired, and serve or store.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 20mg
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