Nothing gets much easier than this power bowl. Try it for dinner and make extra for lunch the next day. Grilled zucchini, bell peppers, and artichokes on a bed of delicate lentils and barley, brings all the fresh flavours of the season together. The lemon and herb marinated grilled shrimp and drizzled with basil yogurt dressing are the perfect pairing.
¼ cup (60 mL) plain Greek yogurt
1 Tbsp (15 mL) chopped fresh basil
1/2 tsp (2 mL) oregano
1 tsp (5 mL) lemon juice
to taste, salt
half lemon, juice and zest
2 Tbsp (30 mL) canola oil
3 tsp (15 mL) oregano
1 garlic clove, chopped
pinch, chili flake
to taste, salt and pepper
4 oz (115 g) shrimp, peeled and deveined
1 Tbsp (15 mL) canola oil
1 small zucchini, sliced thinly lengthwise
1 yellow pepper, quartered
2 artichoke hearts
1 lemon, sliced
¾ cup (175 mL) cooked green lentils
¼ cup (60 mL) cooked or canned chickpeas, drained and rinsed
1 cup (250 mL) cooked pearl barley
1 Tbsp (15 mL) chopped basil
1 tsp (5 mL) chopped oregano
1 Tbsp (15 mL) lemon juice
½ cup (125 mL) sliced cucumber
¼ cup (60 mL) sundried tomatoes
2 Tbsp (30 mL) chopped kalamata olives
2 Tbsp (30 mL) chopped walnuts
ONE: Prepare shrimp marinade by mixing all ingredients together in a small bowl. Pour over shrimp and refrigerate for 1 hour.
TWO: Prepare basil yogurt by blending ingredients on high until basil has broken down and turned the yogurt slightly green. Reserve.
THREE: Season a grill pan on high heat with a drizzle of oil. When the pan is nearly smoking, char zucchini, pepper, artichoke hearts, and lemon slices. Reserve. Next grill the shrimp for 1 minute per side, until both sides are bright pink. Reserve.
FOUR: To build the bowls, start by placing a large dollop of prepared yogurt on a spot where the bottom and the side of the bowl meet. Using the back of a spoon drag slowly across the side of the bowl in a swiping motion. Next, mix lentils, chickpeas, and barley with chopped basil, oregano, lemon juice, and salt to taste, and place in one section. Repeat with zucchini, cucumber, chopped pepper, sundried tomato, olives, walnuts, lemon slice, and finally shrimp. Serve.
Recipe courtesy of Saskatchewan Pulse Growers.