Avatar photo

Recipe by

Lentils.org

View All

Mediterranean Lentil, Barley & Chickpea Buddha Bowl

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 2

Charred grilled zucchini, bell peppers, and artichokes on a bed of tender lentils and barley, cucumber, and sundried tomatoes, topped with lemon and herb marinated grilled shrimp and drizzled with a tangy basil yogurt dressing.

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Basil Yogurt:

    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

    Marinade:

    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

    Bowl:

    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

Directions

  1. Prepare shrimp marinade by mixing all ingredients together in a small bowl. Pour over shrimp and refrigerate for 1 hour.
  2. Prepare basil yogurt by blending ingredients on high until basil has broken down and turned the yogurt slightly green. Reserve.
  3. 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.
  4. 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.

Other Recipes You May Like

Thai Lentil & Quinoa Bowl
Korean-Style Lentil Bowls
Mediterranean Hummus Power Bowl