Mediterranean Turkey Bowl with Tzatziki Sauce
1 cup couscous, cooked according to package
1 ½ lbs ground turkey, cook until browned, season to taste
1 cup chickpeas, rinsed and drained
2 cups spinach
1 pt cherry tomatoes, halved
1 cup feta cheese, crumbled
68 oz container Kalamata olives, whole and pitted
1 lemonm cut into 6 wedges
pickled onions, for topping (optional)
Tzatziki Sauce (mix until combined)
2 cups Greek yogurt, plain, low-fat
½ lemon, juiced
1 ½ tbsp fresh dill, chopped
2 cloves garlic, minced
½ cucumber, grated
salt and pepper to taste
Roasted Veggie Burrito Bowl with Cilantro Lime Dressing
1 cup sweet onion, chopped, roasted
2 cups zucchini, chopped, roasted
2 red bell peppers, chopped, roasted
1 cup frozen corn, defrosted
1 cup quinoa, cooked
1 pt cherry tomatoes, halved
15 oz black beans, drained and rinsed
4 scallions, chopped
¼ cup pumpkin seeds (pepitas)
1 lime, cut into wedges
Cilantro Lime Dressing (puree until smooth)
½ cup cilantro
¼ cup olive oil
2 limes, juiced (3 tablespoons)
1 clove garlic
salt and pepper to taste
Salmon Orzo Bowl with Rosemary Balsamic Vinaigrette
4 salmon fillets (4 oz. each), cooked
4 cups spinach
1 cup whole wheat orzo, cooked
3 cups cauliflower, cut into florets, roasted
1 pt cherry tomatoes, halved
¼ cup pistachios, chopped
Rosemary Balsamic Vinaigrette (mix until combined)
1 tbsp fresh rosemary, finely chopped
½ tsp garlic powder
¾ tsp dried oregano
1 tsp kosher salt
⅔ cup olive oil
6 tbsp aged balsamic vinegar
pepper to taste
Green Goddess Power Bowl with Green Goddess Dressing
1 sweet potato, cut into rounds, roasted
1 head cauliflower, chopped into florets, roasted
1 cup quinoa, cooked
2 cups edamame, shelled
4 carrots, julienned
2 scallions, thinly sliced
2 cups sprouts or any leafy green
1 avocado, sliced
Green Goddess Dressing (puree until smooth)
⅔ cup plain yogurt
⅓ cup scallions, chopped white and green parts
⅓ cup fresh basil, chopped
2 tbsp lemon juice
1 tsp garlic, chopped
½ tsp salt
Ingredients
Mediterranean Turkey Bowl with Tzatziki Sauce
1 cup couscous, cooked according to package
1 ½ lbs ground turkey, cook until browned, season to taste
1 cup chickpeas, rinsed and drained
2 cups spinach
1 pt cherry tomatoes, halved
1 cup feta cheese, crumbled
68 oz container Kalamata olives, whole and pitted
1 lemonm cut into 6 wedges
pickled onions, for topping (optional)
Tzatziki Sauce (mix until combined)
2 cups Greek yogurt, plain, low-fat
½ lemon, juiced
1 ½ tbsp fresh dill, chopped
2 cloves garlic, minced
½ cucumber, grated
salt and pepper to taste
Roasted Veggie Burrito Bowl with Cilantro Lime Dressing
1 cup sweet onion, chopped, roasted
2 cups zucchini, chopped, roasted
2 red bell peppers, chopped, roasted
1 cup frozen corn, defrosted
1 cup quinoa, cooked
1 pt cherry tomatoes, halved
15 oz black beans, drained and rinsed
4 scallions, chopped
¼ cup pumpkin seeds (pepitas)
1 lime, cut into wedges
Cilantro Lime Dressing (puree until smooth)
½ cup cilantro
¼ cup olive oil
2 limes, juiced (3 tablespoons)
1 clove garlic
salt and pepper to taste
Salmon Orzo Bowl with Rosemary Balsamic Vinaigrette
4 salmon fillets (4 oz. each), cooked
4 cups spinach
1 cup whole wheat orzo, cooked
3 cups cauliflower, cut into florets, roasted
1 pt cherry tomatoes, halved
¼ cup pistachios, chopped
Rosemary Balsamic Vinaigrette (mix until combined)
1 tbsp fresh rosemary, finely chopped
½ tsp garlic powder
¾ tsp dried oregano
1 tsp kosher salt
⅔ cup olive oil
6 tbsp aged balsamic vinegar
pepper to taste
Green Goddess Power Bowl with Green Goddess Dressing
1 sweet potato, cut into rounds, roasted
1 head cauliflower, chopped into florets, roasted
1 cup quinoa, cooked
2 cups edamame, shelled
4 carrots, julienned
2 scallions, thinly sliced
2 cups sprouts or any leafy green
1 avocado, sliced
Green Goddess Dressing (puree until smooth)
⅔ cup plain yogurt
⅓ cup scallions, chopped white and green parts
⅓ cup fresh basil, chopped
2 tbsp lemon juice
1 tsp garlic, chopped
½ tsp salt