Greek Healthy Roasted Vegetables Bowl
This vibrant bowl features oven-roasted Mediterranean vegetables like zucchini, peppers, and eggplant, paired with protein-packed chickpeas or grilled chicken, fluffy grains, and a creamy Greek yogurt-tahini dressing. Topped with olives, feta, and fresh herbs, it’s a wholesome meal that’s both satisfying and refreshing.
⏱ Time
Prep: 15 minutes
Roasting: 25–30 minutes
Total: ~45 minutes
Ingredients
For the roasted veggies:
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into chunks
1 small eggplant, cubed
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp dried oregano
1 tsp paprika (optional)
Salt & pepper, to taste
For the base:
1 cup cooked quinoa or brown rice or couscous
Protein options (choose one):
1 cup roasted chickpeas (drained & rinsed, tossed with olive oil + oregano, roasted until crispy)
OR 2 grilled chicken breasts, sliced
Toppings:
½ cup crumbled feta cheese
¼ cup Kalamata olives
Fresh parsley or dill, chopped
For the dressing:
½ cup Greek yogurt
1 tbsp tahini (or olive oil if you prefer lighter)
1 clove garlic, grated
Juice of ½ lemon
1 tsp honey (optional)
Salt & pepper, to taste
Instructions
1. Preheat oven:
200°C / 400°F.
2. Roast vegetables:
On a lined baking sheet, toss zucchini, pepper, eggplant, onion, and cherry tomatoes with olive oil, oregano, paprika, salt, and pepper. Spread evenly and roast 25–30 minutes until golden and tender.
3. Prepare base & protein:
While veggies roast, cook quinoa/rice/couscous. If using chickpeas, roast them for 20 minutes until crisp. If using chicken, grill or bake until cooked through.
4. Make dressing:
Whisk Greek yogurt, tahini, garlic, lemon juice, honey, salt, and pepper until creamy. Add a splash of water if too thick.
5. Assemble bowls:
Add grain base, top with roasted veggies, protein, olives, and feta. Drizzle with dressing and sprinkle fresh herbs.
6. Serve:
With warm pita bread or extra lemon wedges on the side.
Notes & Tips
Make it vegan: Skip feta or use vegan feta, and swap Greek yogurt with a plant-based yogurt.
Extra crunch: Add cucumber slices or fresh arugula for a cold element with the warm veggies.
Meal prep friendly: Store roasted veggies, grains, and dressing separately in the fridge for 3–4 days. Assemble before serving.
❓ Frequently asked questions FAQ
Q: Can I add more protein?
A: Yes! Grilled salmon or shrimp work beautifully in this bowl.
Q: Can I serve it cold?
A: Absolutely, it works as a roasted veggie grain salad if you chill everything.
Nutrition information
Calories: ~430 kcal
Protein: 16g
Carbs: 62g
Fat: 14g
Fiber: 11g