Quick and Easy Summer Grill Bowls

lillieeatsandtells.com

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1 cup Arugula

½ Tbsp Quality balsamic vinegar (7 g)

Salt and pepper to taste

⅓ cup Cooked brown rice (75 g)

½ cup Grilled chicken, chopped (100 g)

⅓ cup Grilled bell pepper, chopped (45 g)

⅓ cup Grilled zucchini, chopped (45 g)

⅓ cup Grilled pineapple, chopped (40 g)

¼ cup Grilled onion, chopped (30 g)

¼ cup Grilled corn, sliced off the cob (40 g)

1 ½ Tbsp Feta, blue or goat cheese (10 g, I used dairy free feta)*

3 Tbsp Dairy-free Herb Pesto, recipe below (45 g)

Lemon, basil leaves, and salt and pepper to finish

Dairy-free Herb Pesto (serves 12)

1 cup Cilantro (40 g)

1 cup Parsley (30 g)

1 to 2 cups Fresh basil (30 g)

⅔ cup Dairy-free plain yogurt* (150 g)

6 Tbsp White balsamic vinegar** (90 g)

½ cup Toasted almonds (60 g)

3 cloves Fresh garlic, or frozen cubes

Pinch of red pepper flakes

Pinch of kosher salt and pepper

Directions at lillieeatsandtells.com

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