Souvlaki Grain Bowls
with Garlicky Mushrooms & Tzatziki
INGREDIENTS
- ½ cup millet
- 8 oz cremini mushrooms, trimmed and halved
- 1 red onion, peeled and quartered
- 1 lemon, zested and juiced (divided)
- 2 garlic cloves, peeled and minced (divided)
- 1 cucumber, half grated, half thinly sliced (divided)
- 1/4 cup vegan tzatziki
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 4 oz roasted red peppers, drained
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Toast millet in a small saucepan over medium-high heat until aromatic and beginning to pop, 3 to 5 minutes. Add 1½ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat and set aside, covered.
Combine mushrooms, onion, lemon zest, just half the garlic, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until onions and mushrooms are tender and browned, 15 to 20 minutes.
Stir together grated cucumber, tzatziki, and a pinch of salt and pepper in small bowl. In separate bowl, stir together lemon juice, remaining garlic, parsley, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper.
Divide millet between plates. Top with garlicky mushrooms, onions, and sliced cucumber. Drizzle with sweet pepper salsa and tzatziki. Bon appetit!
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