Meatless Mondays can still be packed with your favourite international flavours. This elevated take on ‘chickn’ nuggets combines kid friendly foods with the seasonings that you love. It is a great way to get your kids to try something new. If they are fussy eaters, leave off the olives and let them dip the nuggets in the Tahini dressing. Farro is a nice change from brown rice and is an excellent source of protein, fibre and nutrients like magnesium, zinc and some B vitamins. Enjoy Meatless Mondays with this vegan recipe!
Serving: 4 bowls
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
1 pkg Yves “chickn” nuggets
½ tsp. (2 mL) dried thyme
½ tsp. (2 mL) dried oregano
¼ tsp. (1 mL) garlic powder
1 tsp. (5 mL) olive oil
1 cup (250 mL) cooked farro
1 tbsp. (15 mL) apple cider vinegar
½ cup (125 mL) halved cherry tomatoes
½ cup (125 mL) finely diced cucumber
1/3 cup (80 mL) finely chopped parsley
2 tsp. (10 mL) fresh lemon juice
Salt and pepper to taste
¼ cup (60 mL) pitted black olives
Micro greens or sprouts for garnish
¼ cup (60 mL) tahini
1 tbsp. (15 mL) fresh lemon juice
1 tbsp. (15 mL) maple syrup
¼ tsp. (1 mL) ground cumin
3 tbsp. (15 mL) water
Salt to taste
Preheat oven to 400°F. Line a baking tray with parchment paper; set aside.
In a medium size bowl stir together thyme, oregano, garlic powder and olive oil. Toss nuggets in spices and spread onto prepared baking tray. Cook for 20 minutes, flipping nuggets at 10 minutes.
In a small bowl stir together cooked farro and apple cider vinegar; set aside.
Tahini Dressing: In a small bowl whisk together tahini sauce, lemon juice, maple syrup, cumin and water. Season with salt to taste; set aside.
In a small bowl stir together cucumber, parsley and lemon juice. Season with salt and pepper.
Prepare bowls: Divide cooked farro, tomatoes, parsley and cucumber salad, olives and nuggets between two bowls. Drizzle with Tahini dressing and garnish with micro greens.
Tip: Cook farro in vegetable broth for more flavor.