block firm tofu, sliced, or 2 chicken breasts, halved
container store-bought tzatziki
onion, finely chopped
basmati rice, rinsed in cold water
1 ¼ cup
cherry tomatoes, halved
red onion, finely chopped
Lebanese cucumbers, sliced
radishes, thinly sliced
head Boston lettuce or 1 endive, separated from the stalk
Store-bought Greek vinaigrette
Place ¼ cup tzatziki in an airtight bag. Add tofu slices or chicken. Close bag and press lightly to evenly spread sauce.
Let marinate for 2 hours at room temperature, or overnight in the fridge if possible, for added flavour.
Cook tofu slices (or pieces of chicken) on a hot barbecue for 2–3 minutes on each side, or until golden brown. Remove from heat. Keep warm.
Blanch green beans for 2–3 minutes in a pot of boiling water. Drain and place in an ice bath to prevent further cooking. Drain again and set blanched beans aside on a plate.
Heat oil in a saucepan. Add onion and cook for 1–2 minutes. Add washed rice. Cook for 1 minute.
Pour in chicken broth. Bring to a boil. Cover as soon as it starts to boil. Reduce heat to low and cook for 17 minutes. Remove rice from heat once cooked.
Assemble Greek Poke Bowl. Place rice in bottom of bowl and add chopped cherry tomatoes, cucumber, radish and red onion slices, lettuce leaves, blanched green beans, and grilled tofu. Drizzle with store-bought vinaigrette. Top with remaining tzatziki. Serve and enjoy.