This bowl is big, and it brings together textures, colors, and flavors that practically add up to a main and three side dishes. The creamy golden dressing is a nutritional bonanza, with seeds and dates and turmeric puréed to a pourable elixir. The bowl will give you a different experience in every bite, and all the macrobiotic glow you look for in a bowl.
Yield: 4 servings
2 tablespoons pumpkin seeds
1 clove garlic, peeled
1 tablespoon fresh turmeric, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
2 large dates
½ teaspoon salt
2 tablespoons cider vinegar
3 tablespoons flax or hemp oil
¼ cup kombucha or water
4 cups cooked freekeh or brown rice
4 ounces kale, shredded
1 medium avocado, sliced
1 cup red cabbage, shredded
1 medium yellow beet, cubed
2 cups edamame
1 cup microgreens or pea shoots
Black sesame seeds, for garnish
Hot sauce, to serve
To make the dressing, in a food processor, combine the pumpkin seeds, garlic, turmeric, ginger, dates, and salt. Process to mince finely and scrape down, then purée to a smooth paste. With the machine running, drizzle in the vinegar, scrape down, then drizzle in the oil and kombucha. Scrape the dressing into a small pitcher or bowl.
Warm the grain and toss with 2 tablespoons of the dressing. Spread one cup on each wide bowl.
Top each bowl with kale, avocado, red cabbage, yellow beets, and edamame. Drizzle with the dressing. Garnish with microgreens, sprinkle with black sesame seeds, and serve with hot sauce on the side.
Down South, you are more likely to eat grits for breakfast than oatmeal. These chunks of dried corn are kissing cousins to polenta, and you can easily substitute polenta in this recipe. But if you can get some true, artisan grits, give them a try. Grits are sweet, creamy, and have a corny flavor that has made them a favorite. Collards, shrimp, and red peppers also grace the Southern table, so add them to this bowl and have a ball, y’all.
Yield: 4 servings
3 cups water
1 cup grits
½ teaspoon salt, divided
½ cup mayonnaise
1 clove garlic, pressed
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil, divided
1 bunch collard greens, stems removed, sliced
1 teaspoon water
½ teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
2 medium roasted red peppers, drained and sliced
Bring the water to a boil in a 1-quart pot over high heat. Stir in the grits and half of the salt and cook for 5 minutes, stirring. Take off the heat, cover, and let stand for 5 minutes to thicken (or follow package directions).
While the grits cook, stir together the mayo, garlic, and lemon juice in a small bowl. Set aside.
In a large sauté pan, heat half the olive oil over medium-high heat and add the collard greens. Stir to wilt, then sprinkle in 1 teaspoon water; cover the pan for 2 minutes to soften.
Scrape the greens into another bowl and use the same pan to sauté the shrimp. Add the remaining olive oil to the pan and heat over medium-high heat. Add the red pepper flakes, shrimp, sprinkle with the remaining salt, and stir until the shrimp are pink, lightly browned, and cooked through, about 3 minutes depending on size.
Serve ¼ of the grits in each bowl. Divide the shrimp between the bowls, place the greens beside the shrimp, garnish with red pepper slices, and drizzle with mayonnaise mixture. Serve warm.
I live in Minnesota, where Native American tribes still hand harvest the best wild rice in the world. The indigenous peoples of the Upper Midwest lived happily on the foods of the region for centuries, and I put a few of them together for this beautiful bowl. Always splurge on real, hand-harvested wild rice when you can—it is a true treat. Smoked fish, dried blueberries, and sunflower seeds top the rice to create a hearty, truly American bowl.
Yield: 4 servings
4 cups cooked wild rice
2 tablespoons canola oil, divided
8 ounces shiitake mushrooms, or other wild mushrooms
2 small yellow squash, quartered and sliced
¾ teaspoon salt, divided
2 tablespoons maple syrup
1 tablespoon cider vinegar
4 cups dandelion greens or arugula, chopped
½ cup toasted sunflower seeds
½ cup dried blueberries
8 ounces smoked whitefish, crumbled
16 edible flowers, such as nasturtiums or calendulas
Warm the cooked rice.
Preheat the oven to 400°F. Spread 1 tablespoon of the canola oil on a sheet pan and put the shiitakes and yellow squash slices on the oil, sprinkle with ¼ teaspoon salt, and toss to coat. Roast the vegetables for 15 minutes, then stir and roast for 10 minutes more to soften and brown slightly.
In a small cup, stir the remaining canola oil with ½ teaspoon salt, maple syrup, and cider vinegar. Drizzle half into the wild rice and toss to mix.
In four wide bowls, spread the greens, then top with wild rice, sunflower seeds, blueberries, and whitefish. Garnish with flowers.
The original, indigenous inhabitants of North America were skilled gardeners. They developed a companion planting system called the “Three Sisters” in which corn stalks served as supports for climbing bean vines, and squash plants sprawled in between to cover the ground so that no weeds could grow. This combination of foods (corn, beans, and squash) is bigger than the sum of its parts, imparting complete proteins and complementary nutrients that sustained the Native peoples for centuries. This recipe is a modern version of this tradition. Sweet corn, butternut squash, and kidney beans are topped with a cranberry dressing, and set upon a choice between the quinoa of South America and the wild rice of the Upper Midwest.
Yield: 4 servings
4 cups cooked wild rice or quinoa
¾ cup dried cranberries, divided
1½ pounds butternut squash (4 cups cubed)
1 tablespoon butter
3 tablespoons fresh thyme
¼ cup water
2 tablespoons cider vinegar
3 tablespoons honey
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 tablespoons canola oil
1 cup corn kernels
2 cups cooked kidney beans, drained
Warm the wild rice or quinoa. Boil a cup of water and take off the heat, place ½ cup of the dried cranberries in a heat-safe cup, and pour the boiling water over to cover. Let the cranberries soften while you prepare the squash.
Halve, seed, and peel the squash, slice into 1- to 2-inch-wide pieces, then cut into cubes. In a large sauté pan, heat the butter over medium-high heat and add the squash and thyme. Sauté, tossing, until the cubes start to brown. Add the water, cover, and reduce the heat to medium for 5 minutes. Uncover and test by piercing with a paring knife. When the squash is tender, leave uncovered to cook off the liquids. Take off the heat.
To make the dressing, drain the soaked cranberries. In a food processor, process the cranberries until finely minced. Add the vinegar, honey, salt, and pepper and process, scraping down and repeating until it is smoothly puréed. Add the canola oil and process until well-blended and smooth.
Measure ¼ cup of the dressing and stir into the cooked grain. Divide the grain between four bowls. Top with the squash, corn kernels, and kidney beans. Drizzle with the remaining dressing
Have you tried charring your veggies? Believe it or not, a little burnt edge gives the brassicas a tinge of pleasant bitterness, as the high heat concentrates their flavors to the essence. Tangy fuchsia-colored kraut and creamy hemp dressing balance the intense flavors of the charred vegetables. Don’t skimp on the dressing; it provides the protein in the meal.
Yield: 4 servings
1 cup slivered red cabbage
1¼ cups sauerkraut, divided
Canola oil, for pan
2 cups broccolini, cut in large florets
2 cups cauliflower
¾ cup hemp seeds, divided
2 tablespoons ginger, peeled and chopped
¾ cup apple juice
2 tablespoons toasted sesame oil
2 tablespoons tamari soy sauce
12 ounces cellophane noodles, or other noodles
Put on a large pot of water to cook the noodles. Preheat the oven to 425°F.
Meanwhile, in a medium bowl, combine the red cabbage and 1 cup of the kraut, and mix vigorously; give it a squeeze or two to really knead the kraut into the cabbage. Let stand until ready to use or for up to two days.
Lightly oil a sheet pan with canola oil and spread the broccolini on one half and cauliflower on the other half. Roast for 20 minutes, until the vegetables are blackened and softened. Take out and let cool.
In a blender or food processor, combine ½ cup of the hemp seeds, the remaining ¼ cup kraut, and the ginger; process to mince. Add the apple juice, sesame oil, and tamari and process until smooth. Scrape out into a small bowl.
Cook the noodles according to package instructions; divide between four bowls. Divide the cabbage mixture and cauliflower and broccoli between the bowls, then drizzle with the hemp dressing. Sprinkle with remaining hemp seeds and serve.
Sweet potato “rice” stands in for grains here, adding a touch of sweetness and bright color. This one is a medley of picnic sensations, with barbecued chicken, corn from the cob, and slaw all in one place. You don’t have to wait for summer to have a bowl that, in a few bites of bliss, takes you to a treasured summer memory.
Yield: 4 servings
4 cups Sweet Potato “Rice” (page 8)
2 teaspoons canola oil, divided
1 (14-ounce) package firm tofu, cubed, or 1 pound chicken breast, cubed
1 tablespoon tamari soy sauce
6 tablespoons barbecue sauce, divided
2 cups shredded cabbage
½ cup shredded carrots
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
¼ teaspoon salt
1 cup corn kernels, canned or frozen, drained
16 blue corn tortilla chips
Make the Sweet Potato “Rice” and keep warm.
Preheat the oven to 400°F. Spread 1 teaspoon of the canola oil on a sheet pan and set aside.
Toss the tofu or chicken in a large bowl with remaining canola oil, tamari, and 2 tablespoons barbecue sauce. Bake the tofu for 15 minutes, then use a spatula to turn the pieces and bake for 15 minutes more. Chicken will take 10 minutes per side.
To make the slaw, mix the shredded cabbage and carrots with mayonnaise, honey, Dijon, and salt.
Portion a cup of sweet potato “rice” in each bowl, top with tofu, slaw, and corn kernels. Drizzle with remaining barbecue sauce. Garnish with chips and serve.
More magic from smoke! Smoked paprika gives familiar chickpeas a sexy, summery kiss of flavor. The soft, creamy polenta is purely comforting, and it cradles the chard and tomatoes like an Italian nonna’s bosom.
Yield: 4 servings
1½ cups medium-grind cornmeal
1 teaspoon salt, divided
3 cups water
1 cup milk
1 tablespoon butter
½ cup shredded Parmesan cheese
3 tablespoons extra-virgin olive oil, divided
1½ cups cooked chickpeas, rinsed and drained
½ teaspoon smoked paprika
1 cup fresh basil
1 clove garlic
2 ounces chèvre (goat cheese)
½ cup plain yogurt (not Greek)
1 large bunch chard, washed, stemmed and dried
1 cup grape tomatoes, halved
In a 2-quart saucepan, combine the cornmeal and ½ teaspoon salt, then gradually whisk in the water and milk. Over medium heat, whisk while it comes to a boil. Reduce heat to keep it just bubbling, and scrape the bottom of the pan as you stir every 5 minutes for about 20 to 30 minutes. When it reaches the desired thickness, stir in Parmesan. Keep warm.
In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the drained chickpeas and shake in the pan, rolling them around until they start to pop and crackle. Cook for about 5 minutes, until slightly browned. Sprinkle with smoked paprika and ¼ teaspoon salt, then transfer to a bowl.
In a food processor, mince the basil and garlic. Add the chèvre and yogurt and 1 tablespoon of olive oil and process until smooth.
In the large sauté pan, heat the remaining tablespoon of olive oil and sauté the chard until wilted and dark green, and add remaining ¼ teaspoon salt.
Serve ¼ of the polenta in each bowl, topped with ¼ of the chard and chickpeas, ¼ of the grape tomatoes, and drizzled with 3 tablespoons of basil sauce per bowl.
Beautiful, glazed salmon is arrayed on a bed of mahogany rice that is studded with bright scarlet beets and laced with green sprouts. Crunchy wasabi peas add a spicy kick, as you savor the subtle flavors of red miso and ginger over all of it. This bowl would also be gorgeous with black rice or even multicolored quinoa.
Yield: 4 servings
8 ounces salmon fillet
Oil, for pan
1 tablespoon honey
2 teaspoons tamari soy sauce
1 tablespoon ginger, peeled and minced
4 cups cooked red rice
½ cup red miso
½ cup honey
¼ cup ginger, peeled and minced
½ cup apple juice
¼ cup canola oil
1 cup pickled beets
2 cups sunflower or pea sprouts
1 cup wasabi peas
Preheat the oven to 400°F. Cut the salmon in 4 even portions, then place the salmon on an oiled sheet pan. Stir the honey, tamari, and ginger together and spread over the salmon. Bake for about 15 minutes; test by piercing with a paring knife to see if the center is cooked. Let cool.
Warm the rice.
For the dressing, stir together the miso, ½ cup honey, and ginger to make a paste, then stir in the apple juice and canola oil.
On four wide pasta bowls, spread ¼ of the rice, then arrange the salmon, beets, sprouts, and wasabi peas. Drizzle with dressing and serve warm.
Okonomiyaki is a traditional Japanese omelet in which all sorts of tasty tidbits are cooked in a matrix of egg, then drizzled with mayo and ketchup sauces. Here, a bowl of rice anchors a simple egg scramble with all the other flavors of this omelet, so you can get a taste of Japan in your bowl.
Yield: 4 servings
4 cups cooked short-grain brown rice
2 tablespoons tomato paste
2 teaspoons tamari soy sauce
½ teaspoon Dijon mustard
1 tablespoon mirin
¼ cup mayonnaise
2 teaspoons wasabi paste
1 teaspoon canola oil
4 cups cabbage, thinly sliced
1 cup carrots, thinly sliced
½ cup chopped onion
6 large eggs
1 teaspoon salt
1 teaspoon sugar
Warm the rice and reserve until time to serve.
In a small bowl, mix the tomato paste, tamari, Dijon mustard, and mirin and set aside. In another bowl, mix the mayonnaise and wasabi paste and reserve.
In a large sauté pan, smear the canola oil and place over medium-high heat. Add the cabbage, carrots, and onion and sauté, stirring, until the cabbage is softened and carrots are crisp-tender. In a medium bowl, whisk the eggs, salt, and sugar, then pour over the veggies in the pan. Scramble until the eggs are cooked.
Serve ¼ of the rice in each bowl, with the egg scramble on top. Drizzle each with the tomato and mayo sauces and serve.
This easy, fast bowl is a lively pile of Mexican-American ingredients, all sparked by a quick pickle of red onions. Pick your heat level when you select your salsa. You can choose little-kid mild or go all the way to chili-head hot—it is up to you.
Yield: 4 servings
4 cups cooked brown rice or quinoa
½ medium red onion, thinly sliced to make 1 cup
¼ cup apple cider vinegar
2 tablespoons sugar
¼ teaspoon salt
1½ cups cooked kidney beans, drained and rinsed
1 cup frozen corn, thawed
4 cups salad spinach, chopped
1 cup salsa
4 ounces queso fresco, chopped
Warm the grain and reserve until time to serve.
Place the sliced onions in a medium bowl and add the vinegar, sugar, and salt. Toss to mix thoroughly, then let stand for at least 30 minutes to soften. The onions will shrink down to about half the original volume.
Heat the beans and corn separately, if desired.
To serve, place ¼ of the chopped spinach in each bowl, then cover with grain. Top with beans, corn, and pickled onions; drizzle with salsa and cover with cheese. Serve hot.
Can also be assembled, leaving the pickled onions off, microwaved until hot, then topped with onions.
Have you noticed that Caesar salads are everywhere? That’s because the combination of garlic, lemon, olive oil, and anchovies, with a dusting of Parmesan, makes everybody happy. Here, this combination is bathing some hearty whole-wheat pasta, kale, and peas. If you are not so into the anchovies, you can leave them out … but perhaps you should give them a try. Just a touch of them gives the dish a meaty mouthfeel you can only get from a fermented protein.
Yield: 4 servings
¼ cup mayonnaise
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon freshly ground black pepper
17 whole anchovies, divided, to taste
½ teaspoon salt, none if using anchovies
8 ounces roasted red peppers, drained and slivered
8 ounces kale, stems removed, chopped
8 ounces whole-wheat angel hair, water salted
½ cup frozen peas
½ cup shredded Parmesan cheese, divided
Put on a pot of water to boil for the pasta, and salt it generously.
In a small bowl, combine the mayo, garlic, olive oil, lemon juice, black pepper, and two anchovies (if using) or salt, and mash and stir to combine. Reserve.
Drain and sliver the roasted red peppers. Warm the roasted peppers by dunking in the boiling water or microwaving.
Blanch the kale in the water for the pasta, scooping it out after 2 minutes with a spider or slotted spoon. Drain well, then pat dry with a towel. Cook the pasta with the peas according to package directions, about 4 minutes. Drain well.
Put the pasta and peas back into the pot and add 2 tablespoons of the mayo mixture and half the Parmesan cheese, and toss to coat. Divide between four bowls, and top each with ¼ of the kale and peppers, and drizzle with the remaining dressing. Top with remaining cheese and anchovies, if desired.
Coconut milk is the magic ingredient in this bowl; it makes a sauce in one quick step. Just heat the coconut milk with some curry paste and a few other ingredients, and suddenly you have a rich, complex feast of Thai essential tastes. Whole-wheat linguine, or any noodle, is fantastic when coated with this lush sauce and topped with crunchy vegetables.
Yield: 4 servings
1 (14-ounce) package firm tofu
¾ cup coconut milk (half a 14.5-ounce can)
1 tablespoon green curry paste
2 teaspoons fish sauce
1 tablespoon brown sugar
8 ounces snap peas, trimmed
1 large carrot, julienned
8 ounces whole-wheat linguine
1 tablespoon toasted sesame oil
2 cups red cabbage, shredded
Slivered scallions, for garnish
Put on a pot of water to cook the pasta. Meanwhile, drain the tofu and wrap in a towel, then place a cutting board on top to remove excess water, for about 20 minutes.
Cube the tofu in ¾-inch pieces and reserve. In a large sauté pan, combine the coconut milk and green curry and mash with a spatula to combine. Place over medium heat and bring to a simmer; stir in the fish sauce and brown sugar. Add the tofu and carefully turn to coat. Let simmer, stirring and turning occasionally, for about 5 minutes, until the coconut milk is thick.
In the boiling water (before the pasta goes in), poach the snap peas for just a minute, then scoop out with a slotted spoon and reserve. Poach the carrots for about a minute, scoop and reserve. Cook the linguine according to package directions, about 4 minutes, and drain well. Transfer to a bowl and toss with sesame oil to coat.
In each of four bowls, portion the cooked linguine, then top with snap peas, carrots, red cabbage, and the tofu and sauce from the pan. Garnish with scallions and serve hot.
When Brussels sprouts and sweet potatoes are roasted, it concentrates their sweet, intense flavors. You can even caramelize the edges for maximum appeal. All that deep earthiness is perfectly lifted up with a chop of parsley, garlic, lemon, and hazelnuts. Barley or any hefty grain is a perfect base for this medley of yum.
Yield: 4 servings
3 tablespoons extra-virgin olive oil, divided
1 pound sweet potatoes, cut into ½-inch cubes
1 pound Brussels sprout, halved
1 large shallot, slivered
4 cups cooked pearled barley or other grain
1 cup fresh parsley
1 clove garlic, peeled
2 teaspoons fresh lemon zest
½ cup toasted and skinned hazelnuts
¾ teaspoon salt
Preheat the oven to 425°F. Spread 1 tablespoon of the olive oil on a sheet pan.
Place the sweet potato cubes, Brussels sprouts, and shallot in the oil and toss to coat. Roast for 25 minutes, then stir and check for doneness by piercing with a paring knife. When the sweet potatoes are tender and the Brussels sprouts are browned, take out and let cool slightly.
Warm the barley and keep warm.
On a cutting board, mince the parsley, garlic, and lemon zest until fine, then add the hazelnuts to the pile and chop them coarsely. Transfer the parsley mixture to a medium bowl and stir in the remaining 2 tablespoons olive oil and the salt.
Serve 1 cup cooked barley in each bowl, covered with ¼ of the roasted vegetables, then sprinkle with ¼ of the parsley mixture. Serve immediately.
Ditch the packages of fried taco shells and build your tacos on a bowl of rice. It’s also so easy to sub minced mushrooms for ground beef—just sauté the succulent mushroom bits until dark and concentrated. Fresh shredded veggies and green salsa work magic with the pepper jack cheese.
Yield: 4 servings
4 cups cooked brown rice or quinoa
1 cup shredded cabbage
1 cup shredded carrots
1 tablespoon fresh lime juice
½ teaspoon salt
2 teaspoons canola oil
1 cup chopped onion
12 ounces ground beef or button mushrooms
1 teaspoon chili powder
1 teaspoon oregano
4 ounces pepper jack cheese, shredded
½ cup green salsa (salsa verde)
Cook or warm the grain. In a medium bowl, combine the cabbage, carrot, lime juice, and ¼ teaspoon salt; toss to coat.
In a large sauté pan, heat oil and add the onion; cook for about 5 minutes to soften. Add the ground beef, breaking it up as it cooks, and sprinkle with the chili powder, oregano, and remaining salt. Cook over medium-high heat until the beef is browned and cooked through, about 5 minutes. (For the mushroom version, use a processor to mince the mushrooms finely, then add to the pan instead of ground beef. Proceed, cooking until the pan is dry.)
Serve 1 cup cooked rice in each bowl, topped with beef or mushrooms, ¼ of the shredded vegetables and the jack, and 2 tablespoons of salsa.
Mexican and Southern foods have formed a fusion of their own, and grits are a perfect player in that game. Instead of tortillas, soft and creamy grits say Georgia, while the fish taco fixin’s say SoCal. We can dig in wherever we live, just because this bowl is so dang tasty.
Yield: 4 servings
1 cup grits
2 cups water
1 cup whole milk
½ teaspoon salt
Canola oil, for pan
1 pound salmon or other firm fish
1 teaspoon ancho chile powder
1 teaspoon oregano
2 teaspoons light brown sugar
1 teaspoon coarse salt
3 cups shredded red and green cabbage
½ cup sour cream or crema
1 teaspoon fresh lime zest
1 tablespoon fresh lime juice
1 cup cherry tomatoes, sliced
¼ cup cilantro, torn
½ cup pickled red onions, optional (from Brown Rice and Kidney Bean Bowl with Corn, Pickled Red Onions, and Queso recipe, page 96)
Hot sauce, optional
Preheat the oven to 400°F.
In a 1-quart pot, combine the cooked grits, water, milk, and salt and place over high heat to bring to a boil. Stir frequently. Once it boils, turn to low and cover; stir every 5 minutes for a total of 15 minutes. It should be thick. Take off the heat and let stand, covered.
Use canola oil to smear on a sheet pan for the salmon. Slice the fish into four portions and place on the pan, not touching. In a cup, mix the chile powder, oregano, light brown sugar, and salt. Sprinkle over the salmon pieces and pat to adhere. Bake the salmon for 10 to 15 minutes, just until pink in the center.
In a medium bowl, mix the cabbage, sour cream or crema, lime zest and juice.
In each bowl, serve 1 cup of grits, topped with ¼ of the fish, ¾ cup of the cabbage salad, ¼ cup cherry tomatoes, and a tablespoon of cilantro. Add pickled red onions and hot sauce if desired.
This is a spring bowl, perfect for displaying your best local asparagus and radishes when they come to market. Adding a shot of kombucha to the dressing imbues the creamy avocado drizzle with probiotics, as well as a little tangy, fermented flavor. Crunchy green edamame is the easy protein champ, and it looks gorgeous in this pastel-themed composition.
Yield: 4 servings
1 cup cooked bulgur
¼ cup chopped fresh parsley
1 clove garlic, peeled
1 large avocado
3 tablespoons plain kombucha, or more as needed
½ teaspoon salt
4 large red radishes or 1 watermelon radish, thinly sliced
1 bunch asparagus, steamed
1 cup edamame, shelled, thawed
Cook or warm the bulgur and keep warm. Stir in parsley.
In a food processor, mince the garlic clove, then scrape down and add the avocado. Process until smooth. Add the kombucha and salt and process to mix well, adding a little more as needed to make a pourable dressing.
Arrange ¼ of the bulgur in each bowl; top with radishes, asparagus, and edamame. Drizzle with the dressing.
Tzatziki sauce is a gift from the gods, if you believe in such things. Just a bit of dill and some cucumber gives yogurt full standing as a Greek sauce, with no effort at all. You can make extra for drizzling on other dishes, or even pile extra on this bowl. Protein and probiotics team up to give your topper healthy benefits, and the simple combination of black rice, chickpeas, and veggies suddenly comes together as a fine meal.
Yield: 4 servings
4 cups cooked black rice
1 large cucumber, divided
1 clove garlic, pressed
1½ cups plain yogurt (not Greek)
1 tablespoon fresh dill, more for garnish
½ teaspoon salt
2 cups cooked chickpeas, drained
1 cup cherry tomato, halved
2 medium roasted red peppers (jarred), drained, patted dry, sliced
Dill sprigs, for garnish
Warm the rice.
To make the tzatziki, peel the cucumber, then use a spoon to scoop out the seeds. Grate half the cucumber into a medium bowl and reserve the other half. To the medium bowl, add the garlic, yogurt, dill, and salt. Stir to mix. Slice the remaining half cucumber into half-moons.
To assemble the bowls, portion a cup of cooked rice, then ½ cup of chickpeas, ¼ of the tomatoes, red peppers, and sliced cucumbers. Dollop ½ cup of tzatziki sauce on top of each bowl and serve, garnished with dill sprigs.
