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Souvlaki Grain Bowls with Garlicky Mushrooms & Tzatziki
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2 or 4 Serving Dinner

Souvlaki Grain Bowls

with Garlicky Mushrooms & Tzatziki

Inspired by the flavors of souvlaki, the Greek fast good dish of skewered and grilled vegetables, this millet bowl consists of lemon-garlic mushrooms, roasted red onion, and creamy cucumber tzatziki. Millet is a gluten-free, protein-rich grain with a mild, corn-like flavor. We toast millet before braising it to accentuate its nutty notes. For a bright, juicy finish, we top this sodium-smart, high-fiber dinner with a sweet pepper salsa of roasted red peppers, fresh parsley, olive oil, and lemon.

Tags: Gluten-Free <600 Calories Soy-Free Nut-Free Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
450
FAT
20g
CARBOHYDRATES
62g
PROTEIN
11g

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INGREDIENTS

  1. 1/2 cup millet
  2. 8 oz cremini mushrooms, trimmed and halved
  3. 1 red onion, peeled and diced
  4. 1 lemon, zested and juiced (divided)
  5. 2 garlic cloves, peeled and minced (divided)
  6. 1 cucumber, half grated and half thinly sliced (divided)
  7. 1/4 cup vegan tzatziki
  8. 0.25 oz parsley, leaves and tender stems roughly chopped
  9. 4 oz roasted red peppers, rinsed and drained
  10. 2 tbsp olive oil*
  11. Salt & pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Box grater, Small saucepan with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
450
FAT
20g
CARBOHYDRATES
62g
PROTEIN
11g

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INSTRUCTIONS

1
Cook the millet

Preheat oven to 425°F. Toast millet in small saucepan over medium-high heat until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup 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, 20 to 25 minutes. Remove from heat and set aside, covered. (4-serving meal: use 3 cups water)

2
Roast the vegetables

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. (4-serving meal: use 2 tbsp olive oil)

3
Make the sweet pepper salsa and tzatziki

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. (4-serving meal: use 2 tbsp olive oil)

4
Serve

Divide millet between plates. Top with garlicky mushrooms, onions, and sliced cucumber. Drizzle souvlaki grain bowls with sweet pepper salsa and tzatziki. Καλή όρεξη!

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