Greek Grain Bowl

January 17, 2018
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Let’s give the beloved grain bowl a Greek makeover! Tossed together in this bowl of healthy goodness is arugula, shrimp, farro, chickpeas, tomatoes, olives, and feta. It’s all dressed with a creamy yogurt dressing and a squeeze of lemon. Served with a side of pita chips this one is going to be tough to resist!

Greek Goodness in a Bowl

There’s nothing that I love more than a killer grain bowl you look forward to eating over and over again. I like to draw inspiration from a recipe or cuisine I already love and pull in seasonal ingredients and sauce…you always need a good sauce or dressing to pull it together!

I’ve never met a classic Greek salad that I didn’t like, so for this Greek grain bowl I included some of the classic ingredients along with a few others. I use nutty farro and peppery arugula for a base and add vibrant, crunchy vegetables like crisp cucumbers, hearty chickpeas, juicy tomatoes, and briny olives. I like to finish it off with a generous drizzle of Creamy Dill Yogurt Dressing and a handful of crumbled feta cheese.

Grain Bowl Basics

This is the basic formula I like to follow when putting together a grain bowl.

  • Grain – Quinoa, farro, couscous, rice, barley, or bulgar
  • Greens – Arugula, shredded kale, mixed greens, or lettuces
  • Protein – rotisserie chicken, beans, lentils, chickpeas, hard boiled egg, or fish
  • Vegetables – Avocado, cucumbers, carrots, shredded cabbage, tomatoes, or snap peas
  • Fruit – Apples, fresh berries, clementines, dried cranberries or cherries, pomegranate seeds
  • Nuts + Olives– Almonds, pecans, pistachios, crushed peanuts, or kalamata olives,
  • Cheese – Crumbled feta or goat cheese. parmesan, bleu cheese, fresh mozzarella
  • Dressing/Sauce– Vinaigrettes, hummus, creamy dressings, or tahini

 

Print
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Greek Grain Bowl

  • Author: kelsey nixon
  • Yield: 4 servings 1x
Print Recipe

Ingredients

Scale
  • 4 cups farro, cooked
  • 4 cups baby arugula, chopped
  • 2 cups medium shrimp, cooked and seasoned with a squeeze of lemon
  • 1 can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, halved and seasoned with salt and pepper
  • 1 cup olives
  • 1 cup feta cheese, crumbled 
  • Creamy Dill Yogurt Dressing, recipe follows

 

Creamy Dill Yogurt Dressing

  • 1 cup plain Greek yogurt
  • zest and juice from 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons chopped fresh dill

Instructions

For the bowl: Divide farro among 4 bowls; top evenly with arugula, shrimp, chickpeas, tomatoes and Olives. Drizzle with creamy dill dressing and top evenly with feta cheese. Serve with a wedge of lemon, if desired.

For the dressing: Mix the yogurt, lemon juice and zest together in a small bowl. Drizzle in the olive oil, whisking constantly until smooth and slightly thickened. Stir in the pepper and the chopped dill. Refrigerate, covered, until ready to use.