Panera Mediterranean Grain Bowl Recipes

MEDITERRANEAN VEGGIE SANDWICH (COPYCAT PANERA RECIPE)

Steps:

• Thinly slice your tomato, cucumber, red onion, and roasted red pepper. Set aside.
• Spread the hummus on one slice of bread. Sprinkle with tofu feta. Top with sliced red onion, roasted red pepper, cucumber, and tomato. Top with arugula.
• Place the top piece of whole wheat bread on top of the arugula. Cut in half, and enjoy!

PANERA MEDITERRANEAN GRAIN BOWL

Steps:

• Marinate chicken breasts in your favorite marinade for a few hours before cooking.
• Saute chicken breasts in a pan with two tablespoons of olive oil over medium heat. Cook on both sides until done, this should take 5 to 7 minutes on each side.
• Heat brown rice and quinoa in the microwave until warm.
• Wash arugula.
• Slice cucumber in half, and scoop out the seeds with a spoon. Slice cucumber.
• Slice grape tomatoes in half.
• Divide brown rice and quinoa between two bowls.
• Slice cooked chicken and place on top of brown rice and quinoa.
• Add 1/4 cup of hummus to each bowl. Add half of the yogurt to each bowl.
• Top each bowl with equal amounts of arugula, tomatoes, cucumbers, and olives.
• Top with tahini dressing if desired.

MEDITERRANEAN STYLE GRAIN BOWLS RECIPE WITH LENTILS AND CHICKPEAS

Steps:

• In a non-stick pan or skillet, heat 2tbsp olive oil over medium-high heat until shimmering but not smoking. Add the sliced zucchini and saute on both sides until tender. Remove zucchini with a slotted spoon and place on a paper towel to drain any excess oil. Season lightly with salt.
• Add the dressing ingredients to a mason jar. Close the lid tightly, and give it a good shake. Set aside for now (but shake again before using).
• Divide the cooked farro, lentils, and chickpeas equally among four dinner bowls (it'll come to 1/2 cup of each per bowl). Add cooked zucchini, tomatoes, shallots, avocado slices, parsley, and kalamata olives. Season lightly with salt, pepper and more za'atar, if you like. Drizzle a bit of the dressing on top (about 2 tbsp per bowl). Finish with crumbled feta, if you like.
• Serve at room temperature or warm, if farro and pulses were just cooked. It's best to mix the ingredients in each bowl to allow the dressing flavors to infuse. If you have a bit of dressing left, serve it alongside.

COPYCAT PANERA WARM GRAIN BOWL - BAJA

Steps:

• Marinate chicken breasts in your favorite citrus/garlic marinade overnight.
• Bake chicken breasts for 20 minutes at 350 until cooked to 165 degrees.
• During last ten minutes of baking, microwave frozen rice/quinoa for 4 minutes in a microwave safe bowl.
• Prep veggies: slice tomatoes and dice avocado
• When quinoa is cooked, divide between two serving bowls
• Remove chicken from oven and let rest for 5 minutes
• Top quinoa/argula with tomatoes, salsa and avocado
• Slice chicken and place on top of quinoa.
• Add a heaping spoonful of yogurt to the bowl
• Top with crumbled feta and salsa verde