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.
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
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.
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