Grain & Veggie Protein Bowl with Lemon or Sundried Tomato Vinaigrette
- Total Time: 30-35 min
Recipe Details and Method
Base & Veggies
- 1 cup Arbutus Ancient Grains
- 1 cup Arbutus Greek Dill Garbanzo
- ½ cup onions, sautéed
- ½ cup peppers, sautéed
- ½ cup mushrooms, sautéed
- ½ cup carrots, diced or julienned
- ½ cup zucchini, diced
- ¼ cup sundried tomatoes, chopped
- 1–2 cups spinach or kale, lightly sautéed or wilted
Protein (choose one)
- 2 pan-seared salmon fillets
- OR 2 roasted chicken breasts, sliced
- OR 8–10 sautéed prawns
- OR –
Toppings & Dressing
- 2–3 tbsp toasted pumpkin seeds
- Lemon vinaigrette or sundried tomato vinaigrette, to taste
Salt and pepper, to taste
- Prepare the vegetables
- Heat a little olive oil in a skillet over medium heat.
- Sauté onions, peppers, mushrooms, carrots, and zucchini until just tender (about 5–7 minutes).
- Add spinach or kale at the end and cook until wilted. Season lightly with salt and pepper.
- Prepare the protein
- Salmon: Season with salt and pepper, sear in a hot skillet 3–4 minutes per side until just cooked.
- Chicken: Roast or pan-sear seasoned chicken breasts until cooked through, then slice.
- Prawns: Sauté in a little oil with salt and pepper for 2–3 minutes until pink and cooked.
- Assemble the bowl
- Divide cooked ancient grains and dill chickpeas among bowls.
- Top with sautéed vegetables and sundried tomatoes.
- Add chosen protein on top.
- Finish & garnish
- Drizzle with lemon vinaigrette or sundried tomato vinaigrette.
- Sprinkle with toasted pumpkin seeds for crunch.
Tips & Variations
- Add a few olives or feta for extra Mediterranean flavor.
- For meal prep, store grains, vegetables, and protein separately, and dress just before serving.
- Swap pumpkin seeds with toasted almonds or sunflower seeds if preferred.
