Souvlaki Grain Bowls
with Garlicky Mushrooms & Tzatziki
View Full Nutrition Label
Get Recipes Delivered
- ¾ cup millet
- 8 oz cremini mushrooms
- 1 red onion
- ¼ cup fresh parsley
- 1 cucumber
- 4 oz roasted red peppers
- 1 lemon
- 2 garlic cloves
- ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 1 tsp dried dill
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
Divide the millet between plates. Top with garlicky roasted mushrooms and onions and sliced cucumber. Drizzle with sweet pepper salsa and tzatziki. Tuck in!