Mediterranean Bowl with Herbed Orzo & Greek Cashew Dressing

This Mediterranean-inspired bowl is a fresh yet filling option that is very meal preppable. With an oil-free dressing and lots of fresh veggies, it’s perfect for spring and summer! The orzo could easily be substituted by another grain like farro or rice if you prefer.

Ingredients

• 16 oz. orzo
• 2 cloves garlic, minced
• 1 small bunch of parsley, finely chopped
• Salt and pepper
• Extra virgin olive oil
• 3 medium tomatoes, large dice
• 2 cucumbers, large dice
• Juice of half a lemon

For the greek cashew dressing

• 1 cup raw cashews, soaked for 4+ hours then drained
• 1 clove garlic
• 1 tsp. dried oregano or 1 tbsp. fresh oregano
• 1 tsp. nutritional yeast
• 1/2 tsp. Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup water
• 3/4 tsp. salt

To assemble

• 3 cups shredded lacinato kale, lightly massaged
• 2 cups cooked chickpeas, seasoned with salt, dried oregano, and garlic powder
• 1/3 cup quick pickled onions
• 2 tbsp. roasted sunflower seeds

Directions

1. Cook the orzo in boiling water according to package instructions, typically 7-10 minutes. When orzo is done, drain and toss in a large bowl with the minced garlic, chopped parsley, a tablespoon of olive oil, and salt and pepper to taste. Set aside.
2. While the orzo is cooking, toss the diced tomatoes and cucumbers with lemon juice, a tablespoon of olive oil, and salt and pepper to taste.
3. Combine all ingredients for the greek cashew dressing in a high speed blender and blend until smooth. Adjust salt and nutritional yeast to taste.

Assemble bowls

1. Divide kale and chickpeas between two bowls. Top each with about a half cup each of tomato cucumber salad and orzo, a generous forkful of pickled onions, sunflower seeds, and toss with a tablespoon or two of dressing.

Nutrition Facts