TheVineyardMom

  Green Goddess Bulgur Bowl Sauce: 1 cup Greek yogurt 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 2 tbsp fresh parsley, chopped 2 tbsp chives, chopped 2 tbsp basil, chopped 2 tbsp dill, chopped  1 clove garlic, minced ½ tsp each salt and pepper Bowl Ingredients: 1 cup cooked bulgur  2 tbsp chopped green onions 1 can chickpeas, drained and rinsed 1 cup shredded napa cabbage 1 cup cooked, peeled large shrimp  In a food processor, combine Greek yogurt,1 tbsp lemon juice, extra virgin olive oil, all the herbs, garlic, salt and pepper. Blend until smooth.  Place in the refrigerator until ready to use. In a mixing bowl, stir together bulgur, green onions, remaining 1 tbsp lemon juice, chickpeas, cabbage and shrimp.  Once everything is combined, place the desired amount  in a bowl. Drizzle the green goddess dressing over the top and serve.

  Chicken Brown Rice Bowl  2 cups arugula 1 ½ cups cooked brown rice 1 ½ cups shredded chicken breast 1 avocado, peeled, pitted and sliced 1 cup grape tomatoes, halved ½ cup shredded carrots ½ tsp salt ¼ tsp pepper Garnish with crumbled goat cheese Sauce: 3 tbsp whole milk Greek yogurt 1 ½ tsp sriracha sauce 1 tsp water to thin Pinch of salt In a small bowl, combine Greek yogurt, sriracha and water.  Whisk to combine.  Place in the refrigerator for 20 minutes before using. Place arugula in a shallow bowl.  Top with the brown rice.  Place chicken, avocado slices, tomatoes and shredded carrots over the top of the rice. Sprinkle salt and pepper over the veggies and chicken.  Spoon sauce over the top and sprinkle with goat cheese.

  Vegan Egg Roll Bowl 1 block super firm tofu 2 tbsp extra virgin olive oil ½  yellow onion, diced 3 cloves of garlic, minced ¼  tsp ground ginger ¼ cup soy sauce, divided 1 package of coleslaw  2 tbsp rice vinegar 2 tsp toasted sesame oil 1-2 tsp sriracha sauce 3-4 scallions, chopped Water as needed Prepared quinoa Heat 1 tbsp of extra virgin olive oil in a saute pan on medium high heat.  Cut tofu into 1” cubes and add them to the saute pan. Cook for 3-4 minutes or until crispy. In a separate saute pan, add a tablespoon of extra virgin olive oil, onion and garlic to the pan and saute 2-3 minutes.  Add in ginger and 2 tbsp soy sauce and stir together. Add the coleslaw to the pan with the onions and garlic and saute until wilted.  Add a tbsp of water if needed to help the wilting process.   Once the coleslaw has wilted, add the tofu, the remaining soy sauce, rice vinegar, sriracha, toasted sesame oil and green onions. Cook for 1 more minute until e...