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Souvlaki Grain Bowls with Garlicky Mushrooms & Tzatziki
2 Serving Dinner

Souvlaki Grain Bowls

with Garlicky Mushrooms & Tzatziki

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
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
  3. 1 red onion
  4. ¼ cup fresh parsley
  5. 1 cucumber
  6. 4 oz roasted red peppers
  7. 1 lemon
  8. 2 garlic cloves
  9. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  10. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  11. 1 tsp dried dill
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Baking sheet, Box grater, Small saucepan with lid
SERVINGS
2
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 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.

2
Prepare the vegetables

Halve the cremini mushrooms. Peel the onion and slice into wedges. Roughly chop the parsley. Grate just half the cucumber and add to a bowl. Thinly slice the remaining cucumber half. Drain and chop the red peppers. Zest and juice the lemon. Peel and mince the garlic. TIPS: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel. We recommend grating the cucumber on the medium side of a box grater.

3
Roast the vegetables

Line a baking sheet with parchment or foil. Add halved mushrooms, sliced onion, lemon zest, just half of the minced garlic, 1 tbsp olive oil, salt, and pepper to the baking sheet, and toss. Roast in the oven until onions are soft and mushrooms are browned, 15 to 20 minutes.

4
Make the sweet pepper salsa and tzatziki

Add yogurt, Veganaise and dill to the bowl with grated cucumber. Mix the tzatziki and sprinkle with salt and pepper. In a separate bowl, combine chopped parsley, chopped red peppers, lemon juice, the remaining minced garlic, and 1 tbsp olive oil. Mix the sweet pepper salsa and sprinkle with salt and pepper.

5
Serve

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

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