Let your imagination run wild with this Greek-inspired delicacy, and build your own bowl of delicious veggies, rice and legumes, topped with Saganaki, a Greek-style cheese covered in almonds. Pile on your favorite food items, including whatever you have in your fridge or pantry. It all starts with your foundation, cooked brown rice, then add as many or as few sides as you like; lentils or mung beans, sauerkraut with beet powder, hummus, olives, toasted pine nuts; whatever you crave, there’s no right or wrong, and top it off with the saganaki, and a protein of your choice (optional).
Every so often we have 'Meatless Mondays' in our household, and for this meal, falafels were on the menu instead of meatballs. Sides such as brussels sprouts, avocado, or roasted garlic with onions are also great options. Sometimes I like to peel a few garlic gloves, roast them along with red onions, and add them to the rice mixture. Roasted garlic has a less intense flavor when it's roasted whole, but it still tastes incredible.
The satini dressing (satay +tahini) and black sesame seed oil add the finishing touches to this “B-Y-O-B” (Build Your Own Bowl). The deeply rich nutty flavor of the black sesame seed oil pairs amazingly well with the subtle flavor of toasted chestnut in the brown rice; a match made in heaven.
Rinse the rice
well and cook according to package instructions.
Rinse lentils
well and remove any debris. Add to a pan with 3-4 inches of water, bring to a
boil, and simmer for approximately 20 minutes or until tender. Drain the excess
water and add it to the cooked rice.
Stir in Ghee, Pepper
Salt, Organ-Based seasoning and roasted garlic and onion mixture (optional) to
the rice mixture. Add to veggie bowl(s) as your base.
Sauerkraut With Beet Powder Directions
Add the Three-Beet powder to the sauerkraut, stir, and add to the veggie bowl(s).
Satini Dressing (Satay + Tahini) Directions
Add milk to a pan along with Threefold Savory, Nut Butter, tahini paste, Dijon mustard, coriander powder, citrus juice, Worcestershire sauce, salt, and sweetener (optional).
Warm the mixture
over medium heat until it almost reaches a boiling point; turn it down and
simmer for a few minutes, stir, taste, and adjust ingredients
accordingly.
Continue to stir until
it slightly thickens. When you’re happy with the taste and consistency, remove
from the heat.
Saganaki Directions
Blend the nuts
into a fine powder; this is your almond meal.
Transfer the
almond meal to a bowl.
Cut the halloumi
into medium-sized chunks.
Fill a separate bowl
with room-temperature water.
Dip each chunk of
halloumi into the water, and then dip it into the bowl of almond meal. Continue
until each halloumi chunk is fully covered.
Add butter or oil
to a pan and heat over medium heat until very hot.
Place the almond-coated
halloumi chunks in the pan and flash fry for up to 2-3 minutes, or until golden
brown. Turn occasionally to ensure they don’t burn, cooking as evenly as
possible.
Remove from the
heat and add to the veggie bowl.
Top with Satini
Dressing and serve.
Recipe Note
Recipe note: if you use a sweetened nut butter you won’t need to add any additional sweetener. I normally use regular milk but you can also use coconut milk.
