Greek Grain Bowl

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

Greek Grain Bowl

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

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Ingredients

• 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

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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.