Can I meal prep this recipe?

I LOVE meal prepping this meal! Make all of the components- cashew sauce, veggies, orzo and store them separately. I like to make the fried feta right before serving but this can also be prepped and reheated.

How should I store this?

You can either place a portion of each component in meal prep containers OR keep each component separately in airtight containers and assemble when ready to eat.

Can I use different veggies and/or different grains/pasta?

Sure can! Read my blog post for all of the wonderful ways you can customize this dish!

Orzo Bowls with Fried Feta and Roasted Veggies

Name: Orzo Bowls with Fried Feta and Roasted Veggies
Prep time: 30 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 small sweet potatoes, cubed; 8oz Brussels Sprouts, quartered; 1 can chickpeas, rinsed and patted dry; extra virgin olive oil; 1/2 teaspoon each fresh cracked pepper, sea salt, garlic powder, smoked paprika, all purpose seasoning; 1 cup roasted cashews, soaked; 1/2 cup cold water; 2 cloves garlic; juice of 1/2 lemon; 1/2 teaspoon sea salt; 6oz block feta, sliced into planks; 1-2 tablespoons corn starch; extra virgin olive oil, for frying; 1 cup orzo, cooked according to package; fresh herbs like basil, oregano or parsley; balsamic glaze; chopped pistachios; microgreens

Description

These orzo bowls are layered with a luscious cashew cream sauce, pillow-y orzo, roasted Brussels sprouts and sweet potatoes and fried feta!

Ingredients

Units Scale

2 small sweet potatoes, cubed
8oz Brussels Sprouts, quartered
1 can chickpeas, rinsed and patted dry
extra virgin olive oil
1/2 teaspoon each fresh cracked pepper, sea salt, garlic powder, smoked paprika, all purpose seasoning

Cashew cream

1 cup roasted cashews, soaked
1/2 cup cold water
2 cloves garlic
juice of 1/2 lemon
1/2 teaspoon sea salt

Fried feta

6oz block feta, sliced into planks
1-2 tablespoons corn starch
extra virgin olive oil, for frying

Assembly

1 cup orzo, cooked according to package
fresh herbs like basil, oregano or parsley
balsamic glaze
chopped pistachios
microgreens

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Instructions

Cashew cream

Soak cashews in hot water for 15-20 minutes. Drain. Add soaked cashews, water, garlic, lemon and salt to a high powered blender and process until very smooth and creamy.

Veggies

Preheat oven to 425. Toss the Brussels sprouts, sweet potato and chickpeas with a drizzle of olive oil and the seasonings. Roast for 25 minutes.

Feta

Slice block of feta into planks. Coat each plank with a little cornstarch, patting off excess. If you have time, freeze for 10-20 minutes to help prevent melting when you fry it. Heat a tablespoon or so of olive oil in a good quality nonstick pan over medium-high heat. Fry the feta for 1-2 minutes per side until golden brown. Remove to a paper towel.

Assembly

Cook orzo according to package instructions. Spread a dollop of cashew cream on a plate. Top with orzo and roasted veggies. Add the fried feta, a big sprinkle of fresh herbs and/or microgreens, drizzle of balsamic glaze and handful of pistachios.

DIG IN.

Notes

To make this vegan, sub out the feta for tofu.

Instead of orzo you could also use pearl couscous or really any grain like rice, quinoa, etc.

Make sure to watch the video to see how this dish comes together!

Nutritional value are estimates and may vary based on brand of ingredients used.

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Nutrition

Serving Size: 1/4 recipe
Calories: 502
Sugar: 7.4 g
Sodium: 1055 mg
Fat: 22.4 g
Carbohydrates: 60.1 g
Protein: 18.9 g
Cholesterol: 37.9 mg