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

Souvlaki Grain Bowls

with Garlicky Mushrooms & Tzatziki

This gluten-free dinner is inspired by the flavors of souvlaki, the Greek fast food dish of skewered and grilled vegetables. Toasted millet, lemon-garlic mushrooms, and creamy cucumber tzatziki are topped with a sweet pepper salsa of roasted red peppers, parsley, olive oil, and lemon.

Tags: Gluten-Free Soy-Free Nut-Free
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
510
FAT
31g
CARBOHYDRATES
51g
PROTEIN
9g

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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
  7. 1/4 cup vegan tzatziki
  8. 0.25 oz parsley, leaves and tender stems roughly chopped
  9. 4 oz roasted red peppers, drained and rinsed
  10. 2 tbsp olive oil*
  11. Salt*
  12. Pepper*
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
510
FAT
31g
CARBOHYDRATES
51g
PROTEIN
9g

Get Recipes Delivered

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-servings: 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-servings: 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-servings: 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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