Greek Veggie Bowls

Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

Greek Veggie Bowl

I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

Greek Veggie Bowl

All those fresh herbs going into that cauli rice!

Greek Veggie Bowl

These bowls are loaded with:

Roasted or Grilled Veggies

Fresh herbs

Greek Cauliflower Rice

Hummus to top

Greek Veggie Bowl

Roasted veggie time!

Greek Veggie Bowl

Greek Veggie Bowl


Greek Veggie Bowls

Greek Veggie Bowl
  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


  • Grilled Or Roasted Veggies:
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 1 eggplant, cubed
  • 1 red onion, sliced
  • 1 large zucchini, sliced
  • 2 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Cauliflower Rice: (See notes for regular rice):
  • 1 teaspoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 onion, finely diced
  • 1 bag cauliflower rice, or 1 head of cauliflower, riced
  • 1/2 lemon, juiced
  • 1 bunch fresh dill, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh parsley, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fine sea salt
  • Everything Else:
  • Hummus, for topping (homemade or store-bought)
  • Optional: crumbled feta cheese


  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
  3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
  4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.


To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!


  • Serving Size: 4
  • Calories: 186
  • Sugar: 14.5g
  • Sodium: 531mg
  • Fat: 7.9g
  • Saturated Fat: 1.1g
  • Carbohydrates: 28.3g
  • Fiber: 11.7g
  • Protein: 7g
  • Cholesterol: 0mg

August 2, 2017

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16 Responses

  1. This has become my weekday lunch for 2 weeks in a row now!! I make it at the beginning of the week and eat it for lunch the whole week!! It’s so delicious and I absolutely look forward to lunch everyday!! Thank you so much for this delicious healthy recipe!! I love your recipes!! This one is definitely a favorite!!

  2. Great food advise… this greek veggie bowl is awesome … inspirational blogging and recipe. Will certainly try this out. i love good vegetarian ideas to try and share. Thanks

  3. I made this at the beginning of the week for a light dinner with garbanzo beans, but I’ve been enjoying the roasted veggies for my lunches all week. Easy, light and tasty!

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