meal prep, grain bowl

Garden Grain Bowl

This vegetarian lunch features quinoa's cousin, freekeh.

"The secret to this easy meal prep lunch recipe is that it's flavored with za'atar, a Lebanese spice consisting of thyme, sumac, and sesame," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "The blend offers a multitude of health benefits; thyme has been shown to help fight acne-causing bacteria, while sumac is high in gallic acid (which has anti-viral and anti-inflammatory properties), and sesame seeds contain vitamin C."

This recipe is part of our meal prep series. Click here for all the details.


  • 1 teaspoon extra virgin olive oil
  • 6 asparagus spears, trimmed and cut into thirds
  • ½ teaspoon za'atar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Persian cucumbers
  • 6 cherries, halved and pitted
  • 5 cherry tomatoes
  • ½ cup arugula
  • ¼ avocado
  • 1 cup cooked freekeh
  • Lemon wedge
  • 1 teaspoon oregano oil
  • 1 ounce goat cheese, crumbled


  1. In a skillet, heat the olive oil over medium-high heat. Quickly sauté asparagus with the za'atar, salt, and pepper for two minutes.

  2. Place cucumbers (left whole) in a salad container then add the cherries and cherry tomatoes.

  3. Once asparagus is cooked and cooled, add it to the salad container alongside the tomatoes.

  4. Place a handful of arugula on top and store the container in the fridge.

  5. In a separate divided container place the avocado, 1 teaspoon za'atar, and crumbled goat cheese.

At your desk:

  1. Warm freekeh in the microwave for 30 seconds.

  2. Chop up cucumbers into ½-inch pieces and dice the avocado.

  3. Place cucumbers, asparagus, cherries, tomatoes, avocado, and arugula on top of the freekeh.

  4. Garnish with a squeeze of lemon, oregano oil, za'atar, and crumbled goat cheese.