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Quick and Easy Summer Grill Bowls
Ingredients
- 1 cup Arugula
- 12 Tbsp Quality balsamic vinegar 7 g
- Salt and pepper to taste
- 13 cup Cooked brown rice 75 g
- 12 cup Grilled chicken, chopped 100 g
- 13 cup Grilled bell pepper, chopped 45 g
- 13 cup Grilled zucchini, chopped 45 g
- 13 cup Grilled pineapple, chopped 40 g
- 14 cup Grilled onion, chopped 30 g
- 14 cup Grilled corn, sliced off the cob 40 g
- 1 12 Tbsp Feta, blue or goat cheese 10 g, I used dairy free feta
- 3 Tbsp Dairyfree Herb Pesto, recipe below 45 g
- Lemon, basil leaves, and salt and pepper to finish
- 1 cup Cilantro 40 g
- 1 cup Parsley 30 g
- 12 cups Fresh basil 30 g
- 23 cup Dairyfree plain yogurt 150 g
- 6 Tbsp White balsamic vinegar 90 g
- 12 cup Toasted almonds 60 g
- 3 cloves Fresh garlic, or frozen cubes
- Pinch of red pepper flakes
- Pinch of kosher salt and pepper
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