Meal Prep! Greek Shrimp & Rice Bowls

One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home.  My filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy-speedy weeknight supper.  Equally delicious chilled or warm – plus pantry staples seriously slash prep time.

 

Greek Shrimp & Rice Bowls with Cauliflower Rice or Brown Rice

Greek Shrimp & Rice Bowls with Cauliflower Rice or Brown Rice

 

Ingredients

Bowls

1 8.5 oz precooked brown rice pouch, cooked according to package instructions

2 cups chopped baby spinach

1 lb poached or grilled shrimp

1 cup halved grape tomatoes

1 cup sliced roasted peppers

1 cup quartered artichoke hearts

1 cup canned chickpeas

Optional Garnishes: crumbled feta, sliced kalamata olives, sliced scallion, fresh dill

So-Simple Vinaigrette (or in a pinch just use bottled!)

1 TB Dijon mustard

4 tsp red wine vinegar

4 tsp warm water

2 TB olive oil

¼ tsp dried oregano

salt and pepper to taste

Instructions

Line up 4 medium bowls or storage containers. Evenly divide ingredients across all 4 bowls in even piles.  Whisk together vinaigrette ingredients and drizzle evenly over the top.  Sprinkle with optional garnishes.

Chef Tips:  

To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice.  If your store doesn’t sell cauliflower rice you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.

Always keep a bag of pre-cooked frozen shrimp on hand.  Just run under cool water for a few minutes to defrost and they’re ready to enjoy!

Prep Time: 8 minutes

Cook Time: 0 minutes

Yields:  4 Bowls