Greek Goddess Grain Bowl with Fried Zucchini, Toasted Seeds, and Fried Halloumi
It is important to use grains that have similar cooking times. I found the mix of quinoa, couscous, bulgar and quick cooking wild rice to work really well. If you have time, roasted garlic adds so much flavor to the tahini drizzle. It is not a must, but if you can, do it! To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
It is important to use grains that have similar cooking times. I found the mix of quinoa, couscous, bulgar and quick cooking wild rice to work really well. If you have time, roasted garlic adds so much flavor to the tahini drizzle. It is not a must, but if you can, do it! To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt + pepper
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1/4 cup pine nuts
- salt and pepper (to taste)
- 3/4 cup panko bread crumbs (use gluten free if needed)
- 2 tablespoons cornmeal
- 1 cup fresh basil leaves
- 1 avocado (sliced)
- 1/4 cup hemp seeds
- 1 cup cherry tomatoes (halved)
- 1/2 cup mixed olives
- 1/4 cup tahini (sesame paste)
- 1/4 cup nutritional yeast (or grated parmesan)
- 1/4 cup shelled sun-flower seeds
- 1 1/2 cups mixed raw grains (i used quinoa (couscous bulgar and quick cooking wild rice)*)
- 2 tablespoons fresh mint + oregano (chopped)
- 1 roasted red bell pepper (sliced)
- 1 cup roasted artichoke hearts (drained)
- hard boiled eggs (fresh basil dill and balsamic vinegar, for serving, optional)
- 2 cloves garlic * (use roasted garlic if you have it!!)
- 1 jalapeno (seeded)
- 1 tablespoon honey (depending on your taste (omit if vegan))
- 2 inch zucchinis (sliced into 1/4- rounds)
- 1/3 cup canned coconut milk (or 1 egg + 1/4 cup buttermil
- 1/2 cup nutritional yeast (or finely grated parmesan chee
- 8 ounces halloumi cheese (sliced (omit if vegan))
- Carbohydrate 75.2036650682645 g
- Cholesterol 0 mg
- Fat 141.876600109886 g
- Fiber 31.3526000534985 g
- Protein 37.7876900246347 g
- Saturated Fat 17.8341600125585 g
- Serving Size 1 1 recipe (649g)
- Sodium 843.572500030127 mg
- Sugar 43.8510650147661 g
- Trans Fat 7.51841400890097 g
- Calories 1629 calories
Step-by-step
- Bring 3 cups water to a boil, add your grains. Cover and simmer over low heat for 20-30 minutes or until the water has evaporated. Stir in the fresh mint and oregano. Keep warm until serving.
- In a blender or food processor, combine the tahini, garlic, lemon juice, nutritional yeast, olive oil, a pinch of salt + pepper, the basil, jalapeno and 1 tablespoon honey. Blend until smooth and creamy. Taste and adjust salt + pepper to your liking. Store in a glass jar in the fridge until ready to serve or up to 1 week.
- Heat a skillet over medium heat and add enough olive oil to just cover the bottom. Add the pine nuts, sun flower seeds, flax seeds and sesame seeds. Cook, stirring often until toasted and fragrant, about 5 minutes. Watch closely as it is really important that you do not burn these! Once toasted remove from the heat and slide the seeds out into a bowl. Season with a little salt.
- Wipe off the same skillet you just used to toast the seeds and place it back on the stove. Add enough olive oil to cover the bottom of the skillet.
- Add the coconut milk to a bowl. In another bowl, whisk together the Panko, flour, nutritional yeast, salt and pepper. Heat the large skillet over medium heat and add olive oil. Dip each zucchini slice into the coconut milk to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
- Bring that same skillet back to medium heat and add a little more oil if needed. If the skillet is looking pretty dirty, wipe it clean before adding more oil.
- Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.
- Divide the cooked grains among 4 bowls. Arrange the roasted red pepper, artichokes, tomatoes, avocado and olives along the side of the bowls. Add the toasted seeds, fried zucchini and halloumi. Drizzle with the tahini sauce and garnish with fresh basil + dill and if preferred, hard boiled eggs. Serve with pita chips.
A Traveler's Delight: The Greek Goddess Grain Bowl
My recent trip to Greece was an explosion of senses. The vibrant colours, the warm sun, the friendly locals – but most importantly, the food! Each bite was a journey, and I quickly realised that the key to Greek cuisine lies in its fresh, simple ingredients, cleverly combined. Inspired by my culinary adventures, I've recreated a dish that captures the essence of a Greek summer – my Greek Goddess Grain Bowl.
This isn't just any grain bowl; it's a celebration of textures and flavors. The heart of the dish is a medley of grains – quinoa, couscous, bulgar, and wild rice – cooked to perfection. The nutty sweetness of the quinoa complements the delicate fluffiness of the couscous, while the hearty bulgar and earthy wild rice add depth and substance. This mix ensures a satisfying and nutritious base for a symphony of tastes to follow. I’ve always been a fan of mixing grains, partly because it's quicker to cook a mixture of grains than cooking them separately.
Imagine: a bed of these perfectly cooked grains, topped with the crisp crunch of toasted seeds – sunflower, flax, sesame, and pine nuts – each contributing its unique flavor profile. Then, the star of the show: pan-fried zucchini, golden brown and tender, its mild taste contrasting beautifully with the salty, slightly tangy halloumi cheese (though you can easily omit this if you prefer a vegetarian option). Roasted red peppers and artichoke hearts add a smoky sweetness, while juicy cherry tomatoes and salty olives provide bursts of freshness.
But the true magic lies in the tahini dressing. Creamy, tangy, and subtly spicy, it's the perfect glue that binds all the elements together. If you have time, roasting the garlic elevates the sauce to another level; its mellow sweetness perfectly complements the tahini's nutty richness. This is definitely one of my favorite components of the recipe. A simple drizzle of this divine dressing transforms the bowl into something truly special. The vibrant green of fresh basil and dill garnishes the dish. This is simple, yet effective and looks very elegant.
This isn’t just a meal; it's an experience. The satisfying chew of the grains, the pleasing crunch of the seeds, the tender bite of the zucchini, and the unique tang of the halloumi create a harmonious blend that's both light and satisfying. The vivid colors are as appealing as the flavours, making this a dish as delightful to look at as it is to eat. It's a healthy and hearty option, perfect for a quick lunch, a light dinner, or even a vibrant picnic in a park. The possibilities are endless!
The beauty of this recipe lies in its adaptability. Feel free to experiment with different grains, seeds, or vegetables to create your own unique variation. You could add chickpeas for extra protein, or swap the halloumi for grilled chicken or fish for a different flavor profile. The possibilities are endless, allowing you to tailor the dish to your preferences and whatever ingredients you have on hand. This is a dish that truly reflects the spirit of Greek cuisine: simple ingredients, bold flavors, and a touch of creativity.
Whether you’re a seasoned traveler seeking to recreate the tastes of your adventures or a home cook looking for a healthy and delicious new recipe, the Greek Goddess Grain Bowl is a dish that's sure to impress. It's a testament to the power of fresh ingredients and a celebration of culinary creativity. Each bite transports you to the sun-drenched shores of Greece, reminding you of the simple joys of life and the incredible flavors of the Mediterranean.
The preparation itself is surprisingly straightforward. While there are several components, each is relatively quick and easy to make. You could even prepare elements in advance – the tahini dressing, for instance, can be made ahead of time and stored in the refrigerator, saving you time when you're ready to assemble the bowl. The toasted seeds also hold their crunch well, allowing you to prepare them ahead if needed. Once you've mastered the basics, you'll find yourself creating variations and experimenting with different flavour combinations. It is a simple recipe, but it can easily be adapted to fit your dietary needs and taste.
So, gather your ingredients, embrace the vibrant flavors, and create your own Greek Goddess Grain Bowl. It's more than just a meal; it's a journey for your taste buds.
