02.24.23
MEDITERRANEAN BOWL
I love making a big recipe of this for the girls at the salon so we have a healthy, filling lunch on our busiest days. It’s also great to bring to group hangs, or a beach day. It’s served cold + has such a refreshing flavor. You can add or take out ingredients custom to your tastebuds —— this is just what I personally love (you’ll notice I don’t do olives but that would work in this dish perfectly. unpopular opinion, I don’t like them).
Honestly, these bowls are impossible to mess up, so get creative.
INGREDIENTS
+ cooked orzo
+ tomatoes
+ cucumbers
+ roasted chickpeas
+ roasted mini sweet peppers
+ marinated artichoke hearts
+ lemon juice and zest
+ salt and pepper
+ red pepper flakes
+ parsley and mint
+ feta cheese
+ lemon vinaigrette
RECIPE
+ make the orzo and let it cool in a large bowl
+ roast the mini peppers and chickpeas at 450* for 30 mins, rotating pan in the oven at 15 minutes
+ dice the tomatoes + cucumbers
+ shred fresh feta cheese
+ make a lemon vinaigrette (lemon juice, olive oil, 1 garlic clove, dijon mustard, salt, pepper, red pepper flakes, lemon zest, parsley and mint)
+ once your veggies + chickpeas are done roasting, add those to the orzo, along with the cucumbers, tomatoes, and artichoke hearts
+ pour your lemon vinaigrette over everything and stir (taste it at this point and you might need more red pepper flakes, or salt, just check in on your flavor here)
+ cover and put in the fridge for 2 hours
+ serve cold. top with feta cheese, fresh mint, parsley, + lemon zest
ENJOY