FOR THE GRAIN BOWLS: – 2 cups (48g) arugula spinach mix (or any leafy green) – ⅓ cup (55g) sliced cherry tomatoes – ⅓ cup (52g) chopped cucumbers – ¼ cup (35g) brown rice, cooked – ¼ cup (35g) quinoa, cooked – 3 Tbsp (56g) plain low-fat Greek yogurt – 2 Tbsp (45g) hummus (check out this easy recipe!) – 2 Tbsp (25g) reduced-fat feta cheese – 5 kalamata olives (14g), halved – ¼ cup (63g) lemon tahini dressing – 3oz chicken breast (or protein of choice)
FOR THE LEMON TAHINI DRESSING: – ¼ cup (59g) tahini – ¼ cup (54g) extra virgin olive oil – Juice from 1 lemon (~2-3 Tbsp) – ½ Tbsp honey – 1 garlic clove, finely diced – 1 tsp dried parsley – ½ tsp dried rosemary – Salt & pepper to taste
FOR THE LEMON TAHINI DRESSING: 1. Combine all ingredients in a medium bowl. 2. Whisk until well combined. FOR THE GRAIN BOWLS: 1. Lay the leafy greens on a large plate or bowl. 2. Add the tomatoes, cucumbers, rice, quinoa, yogurt, and hummus. 3. Sprinkle the feta cheese. 4. Drizzle the lemon tahini dressing over the bowl. 5. Add protein of choice. 6. Enjoy!