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

Souvlaki Grain Bowls

with Garlicky Mushrooms & Tzatziki

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
23g
CARBOHYDRATES
64g
PROTEIN
13g

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INGREDIENTS

  1. ¾ cup millet
  2. 8 oz cremini mushrooms, trimmed and halved
  3. 1 red onion, peeled and quartered
  4. 1 lemon, zested and juiced (divided)
  5. 2 garlic cloves, peeled and minced (divided)
  6. 1 cucumber, half grated, half thinly sliced (divided)
  7. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  8. ¼ cup vegan mayo
  9. 1 tsp dried dill
  10. ¼ cup fresh parsley, leaves and tender stems roughly chopped
  11. 4 oz roasted red peppers, drained and chopped
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Baking sheet, Box grater, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
23g
CARBOHYDRATES
64g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the millet

Preheat the oven to 425°F. Place a small saucepan over medium-high heat and add the millet. Toast until millet is 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 the water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat and set aside, covered. (4-serving meal: use 3 cups water)

2
Roast the vegetables

Line a baking sheet with foil or parchment paper. Add mushrooms, onion, lemon zest, just one garlic clove, 1 tbsp olive oil, salt, and pepper to the baking sheet, and toss. Roast in the oven until onions and mushrooms are tender and browned, 15 to 20 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

3
Make the sweet pepper salsa and tzatziki

Add grated cucumber, yogurt, mayo, dill, and a pinch of salt and pepper to a small bowl and stir the tzatziki. In a separate bowl, combine lemon juice, remaining garlic clove, parsley, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper, and stir the sweet pepper salsa. (4-serving meal: use 2 tbsp olive oil)

4
Serve

Divide the millet between plates. Top with garlicky mushrooms and onions and sliced cucumber. Drizzle with sweet pepper salsa and tzatziki. Bon appétit!

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