Nickel Allergy Friendly Gluten Free Greek Power Bowl

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Gluten Free Greek Power Bowl

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Ingredients

4 servings

For the rice

1 ½ cups long-grain white rice
3 cups water
½ tsp salt

For the lamb

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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1 tbsp olive oil
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the roasted tomatoes

1 cup cherry tomatoes, halved
1 tbsp olive oil
¼ tsp salt

For the tzatziki

1 cup plain greek yogurt
½ english cucumber, grated and squeezed dry
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp dried dill
¼ tsp salt

For the bowls

½ english cucumber, diced
½ cup kalamata olives, pitted and halved
¼ red onion, thinly sliced
½ cup crumbled feta cheese

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges.
2
While the tomatoes roast, combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15–18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

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