Greek Veggie Bowls are a go-to for easy weeknight dinners! The base for this bowl is a take on cauliflower rice (that we also use as a side dish) and lovingly nicknamed “cauliflower-kopita”. We call it this because it’s not just plain old cauliflower rice (boring!). We jazzed it up with one of our favorite flavors of spanakopita filling. Not only does the cauliflower-kopita rice help to make this bowl grain-free and low carb it adds a TON of flavor to the dish!
This recipe is super adaptable to whatever veggies you have available but here’s what we put in our bowl….
What Veggies Are in Greek Veggie Bowls?
- Zucchini
- Eggplant
- Portobello mushrooms
- Red onion
- Garlic
- Spices
- Cauliflower-kopita rice
This recipe is a no brainer for meal prepping. You can slice and prep the veggies and store them in the refrigerator or even roast them ahead of time and build your bowl the day of. Bowls are so great for being an “everything but the kitchen sink” type of dish that any combo of veggies would still taste amazing. Plus the toppings are endless as well! We used vegan tzatziki made with our favorite vegan mayo brand Follow Your Heart Veganaise. Then added chopped cucumber, fresh dill, garlic and a pinch of pepper. You could also use our traditional Tzatziki recipe. Or even top with hummus, or babaganoush. Also feel free to add a meat protein if you’d like, chicken souvlaki would be amazing!
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Greek Veggie Bowl
Ingredients
- 1 large zucchini
- 1 large eggplant
- 2 portobello mushroom caps
- ½ large red onion
- 1 tbsp olive oil
- 1 tsp dried oregano
- 3 cloves garlic minced divided
- 1 package frozen cauliflower rice
- 3 large green onions
- 2 cups spinach
- ¼ cup feta cheese omit for vegan
- 2 heaping tbsp fresh dill divided
- salt & pepper to taste
- Tzatziki sauce optional
Instructions
- Preheat oven to 375 degrees F.
- Wash and cut the eggplant and zucchini into ¼” thick rounds making sure to keep them even for even baking.
- Cut the red onion and portobello mushrooms into thick slices.
- Add the cut veggies to a parchment lined baking sheet and drizzle with olive oil, add 2 minced garlic cloves, oregano and salt, and pepper to taste.
- Bake for 15 minutes and then stir and back for another 10-15 minutes or until the veggies have become soft and started to brown.
- Meanwhile to make the cauliflower rice cook the “rice” according to the package and heat ½ tablespoon of olive oil over medium heat in a saute pan.
- Wash and cut the green onion into thin slices and add to the pan. Stir and saute for about 3 minutes then add 2 cups of fresh spinach and saute until the spinach has wilted.
- Once the rice has cooked transfer to a bowl and add the cooked green onions and spinach. Add 1 heaping tablespoon of dill, salt and pepper to taste and mix. Finally, stir in feta cheese and set aside.
- To assemble the bowl divide the mixed cauliflower rice into bowls. Add the roasted veggies onto of the “rice” and top with tzatziki sauce. Serve immediately.
