Cooked Red Onion (Cook on lower heat to soften and not brown.)
Marinated Artichoke Hearts
Other Protein if desired such as white Kidney beans
INSTRUCTIONS Lemon Tahini Dressing
Combine the ingredients together in a bowl and whisk until smooth.
Keep covered and refrigerated. Keeps 5-7 days.
Combine the marinade ingredients together in a large bowl. Stir to combine.
Add in cubed protein of choice to marinate. Marinate as long as possible, but I have marinated my tofu only 30 minutes in a vacuum sealer in the past and it was still very flavorful. But over 4 hours or even overnight will always yield best results.
I baked my greek tofu at 450F for 35 minutes, flipping over half-way.
Let cool down, and set aside to make the greek bowls or keep refrigerated for up to 7 days.
To roast the tomatoes
Preheat oven to 425F. Line a baking sheet with parchment paper. Add the tomatoes to the baking sheet, add the oil, salt and pepper to taste. Massage the oil, salt and pepper so the tomatoes are coated and seasoned. Bake the tomatoes for 10 minutes, until the skin is wrinkled.
Set aside in a bowl to cool down.
Cook rice, quinoa, couscous, barley, or any other grain of your choice according to package instructions. You can also skip the grain or rice and just serve this bowl as a salad instead.
Slice red onion, and soften on med-low heat in a pan.
Gather kalamata olives and artichokes hearts if using.
Wash and dry arugula and spinach.
I will usually start by adding the warmed up stuff: rice, onions, tomatoes and tofu. Then add the cold stuff: olives, artichokes hearts and greens.
I top with a heavy drizzle of the Lemon Tahini Dressing.