Greek Bowl Food

INSTANT POT GREEK CHICKEN BOWLS

Steps:

• Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
• Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.

GREEK GODDESS BOWL

Steps:

• Cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes.
• Drain and set aside.
• Prepare the Tahini Lemon Garlic Sauce (see below).
• In a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. Add the garlic, red pepper, capers and sundried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
• Add in the cooked lentils and Tahini Lemon Garlic Sauce and bring the skillet up to medium high heat. Cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until kale begins to wilt. (I might try leaving the cucumber and maybe tomato raw in this recipe).
• Remove from heat and mix in the parsley, season with salt and pepper.
• Portion rice in bowls and place lentil mixture over top. Garnish with olives and lemon wedges.
• Tahini Lemon Garlic Sauce:.
• In a small bowl, whisk all ingredients together until smooth.

GREEK SORGHUM BOWL

Steps:

• For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
• For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve.

EASY GREEK CHICKEN GRAIN BOWL

Steps:

• Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the water has evaporated and leave it to steam with the lid on the pot for 30 minutes.
• Marinate the chicken in olive oil, garlic, oregano and lemon juice for at least 20 minutes then cook in a medium-hot pan until golden brown on both sides and cooked through.
• Allow to rest for a few minutes before slicing.
• Add cooked grains to a bowl and top with the sliced chicken, cubed feta cheese, olives, cucumber and tomato.
• Serve with a dollop of creamy tzatziki sauce and lemon wedges for squeezing.