With all my traveling for work, I don’t always have time to grocery shop for weekday lunches. I haven’t posted one of my beloved “there’s nothing to eat in this house” recipes in a while, so he’s a good one that uses mostly pantry items that won’t require a trip to the grocery store.

These types of bowls are all the rave right now and for good reason – they’re delicious and so versatile! I like the start with a grain or pasta, this time I’m using freekeh, and add whatever staples you have on hand. Here’s I’m using sliced avocado, canned chickpeas (don’t hate), leftover pepper jack cheese, cranberries and shrimp I thawed from the freezer that I used blackening spices on. Drizzle my favorite dressing and I was good to go in the time it took to cook the freekeh!

For those not familiar with freekeh, it’s an ancient grain that’s long been recognized as a main ingredient in Middle Eastern and Mediterranean cooking. It’s nutty and has great texture and it’s perfect for grain bowls.

Ingredients:
• ½ cup cooked chickpeas
• 1 avocado, sliced
• ¾ cup of cooked freekeh, cooled
• 2 Tbsp. dried cranberries
• 6-8 large shrimp, sprinkled with blackening or Cajun seasoning and cooked for 4-5 minutes then cooled
• 2 ounces pepper jack cheese, cut into bit size pieces
• 4 Tbsp. Easy Greek Vinaigrette (or similar store-bought)

Directions:
Place all the items in a large bowl and coat with the dressing – enjoy!

Serves one very generously or two in more appropriate servings :).

Cheers,
Veronique