Greek Night Bitchin’ Bowl

Serves: 1
Prep Time: 30 minutes

Cook Time: 45 minutes
Calories: ~910 per bowl

This bowl’s a vibe. Warm, roasted veggies. Dreamy butter beans. Herby couscous. And the knockout punch? A sizzling spiced lamb lollipop crowned with a swoosh of bright tzatziki and a generous scoop of Spinach Artichoke Bitchin’ Sauce. It’s sunshine and soul in every bite, don’t expect leftovers.

Ingredients

Bowl Base	-
1/2 cup	Cooked Couscous
1/3 cup	Marinated Artichokes
1/2 cup	Roasted Veggies
1/2 cup	Baked Butter Beans
1	Spiced Lamb Lollipop
1/4 cup	Tzatziki
1/4 cup	Spinach Artichoke Bitchin' Sauce
Lamb Lolipops	-
1 rack	Rack of Lamb, cut into chops
to taste	Worcestershire Sauce
herb rub to taste	Rosemary, Parsley, Thyme, Garlic, Sea Salt
Baked butter beans	-
1	Leek, sliced
1/2 cup	Chopped Celery
1/2 cup	Chopped Carrot
1 cup	Canned Whole Tomatoes
1 tsp	Dried Oregano
1 lb	Cooked Butter Beans
tzatziki	-
1 cup	Greek Yogurt
1/2 cup	Cucumber, chopped
1 tbsp	Spinach Artichoke Bitchin' Sauce
1/4 cup	Parsley, chopped
1/2	Lemon Juice
to taste	Salt and Pepper

Method

Roast Those Veggies:
Preheat oven to 400°F.
Toss squash, cherry tomatoes, red pepper chunks, kalamata olives, and quartered red onion with olive oil, salt, pepper, and thyme sprigs. Spread out on a parchment-lined baking sheet and roast for 15 minutes. (Don’t forget to ditch the thyme stems after.)
Make That Herby Couscous:
Cook couscous per package instructions, subbing chicken broth for water. Stir in ⅓ cup chopped marinated artichokes when you add the couscous to the hot broth. Let fluff and set aside.
Whip Up Your Butter Beans:
Sauté leek, carrot, and celery with oregano, salt, and pepper until soft. Add whole canned tomatoes and softened butter beans (see full recipe below). Simmer for 15 minutes until flavors are groovin’.
Lamb Lollipop Time:
Coat each lamb chop in Worcestershire sauce, then press both sides into your chopped herby rub (see recipe). Sear in an oiled cast iron pan for 2 minutes per side. Finish in the oven at 350°F for 10–12 minutes. Rest before serving (they earned it).
Mix That Tzatziki:
Stir together Greek yogurt, cucumber, parsley, lemon, and a scoop of Spinach Artichoke Bitchin’ Sauce. Season to taste and chill until showtime.
Assemble the Bowl:
Scoop couscous and beans into your bowl. Drop on those roasted veggies (get that color pop!). Plop your lamb lollipop right on top. Spoon on tzatziki and a second helping of Spinach Artichoke Bitchin’ Sauce. Finish with a sprinkle of parsley.

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