It’s safe to say that I freaking LOVE lunch!
Most people say breakfast is the most important meal of the day, but I personally get most excited about lunch. People who say “I was too busy, I forgot to eat lunch”… I don’t get you. I am always waiting for my clock to tick down to 1:30 PM, for me to bust out my prepacked Tupperware, and shout, “YES! LUNCH TIME!” But maybe I’m the only weirdo who eats breakfast and then immediately starts counting down the hours ’til lunch?
Anyone? Anyone at all?
This bowl was inspired by one ordinary day last weekend when I made a quick lunch for myself with arugula, grain, and some other things I had on hand. It’s definitely an “I work from home” kind of lunch, but it was the weekend so I will give it a pass. However, this is definitely something I would pack for work. It lasts a long time, as long as you pile the greens on the top. Yes, even with the soft boiled egg in there.
It just makes for the perfect dressing. Trust me.
Anyways, the whole thing came together within the 15 or so minutes that it took to cook the freekeh. And y’all, if you have never cooked freekeh before, it is a time saver. It cooks in 15 minutes flat. I usually have most of these ingredients on-hand so this sort of bowl is a go-to formula for me. Especially during the holidays when we are all tempted with cookies and getting home late and settling on hummus and cheese for dinner.
Not that there is anything wrong with that!
What really kicked this bowl up a notch is the verde Tio Gazpacho. Now, this gazpacho has all kinds of goodness in there. We are talking avocado, kale, chili, garlic, and spices. With all of the added sugar in bottled smoothies, I wanted a snack that was easy to drink, but was not going to make me crash. This ish is PERFECT. I was sipping on it one day and thought, this would make a KILLER dressing. So I did just that. I mean, we all have those sauces that we say we could just drink straight, right?
As you have heard me say a ton of times, this recipes is all what you make it. Feel free to add other veggies. Change up the protein, be it chickpeas, chicken, or fish. But do not, I repeat, do not skimp on the sauce. You might make an extra batch to keep in your fridge.
And I might know that from experience.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 cup greek style yogurt
- 3 tablespoons Tio Gazpacho Verde
- 1 garlic clove, grated
- 1 handful chopped chives
- salt + pepper
- 1 cup cooked grains (I used freekeh)
- handful greens
- 2 eggs, cooked to style
- 1 radish, chopped
In a small bowl, combine the dressing ingredients. Mix until well combined. Season with salt and pepper to taste.
To make the bowls, add cooked grain and nestle in some greens. Top with eggs and radish (or whatever other toppings you have). Drizzle on dressing. EAT
This post was sponsored by Tio Gazpacho. All thoughts and opinions on products are my own. Collaborations like this help make The Cutting Veg possible.