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

5.0 rating
1 reviews

Greek Veggie Bowls


Yield 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course:

Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

    Grilled Or Roasted Veggies

    Cauliflower Rice: (See notes for regular rice)

    Everything Else

    • Hummus, for topping (homemade or store-bought)
    • Optional: crumbled feta cheese

    Directions

    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.

     

    Recipe Notes

    • *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!

    Nutrition

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    Greek Veggie Bowls

    Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

    Healthy Mediterranean Veggie Fritters

    Mediterranean Veggie Fritters

    Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

    Healthy Veggie Fritters

    How to make veggie fritters

    Veggie fritters prep

    Bonus: You’ll be eating all the veggies!

    Veggie Fritters with beets

    gluten-free veggie fritters

    Watch the video:


    5.0 rating
    2 reviews

    Mediterranean Veggie Fritters


    Yields 15 fritters
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course:

    Make Ahead:
    Author: Lexi
    Scale This Recipe

    Ingredients

    • 2 onions, mined
    • 2 cloves of garlic, minced
    • 4 scallions, thinly slices, about 1/4 cup
    • 2 carrots, grated, about 1 cup grated carrots
    • 2 teaspoons cumin
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon ground coriander
    • 2 teaspoons salt, more to taste
    • 2 teaspoons pepper, more to taste
    • 2 tablespoons parsley, roughly chopped
    • 1/4 teaspoon fresh lemon juice
    • 1/2 cup almond flour
    • 2 medium beets shredded, about 2 cups, water squeezed out
    • 2 eggs
    • 1/4 cup tapioca flour
    • 2 cups avocado oil

    Directions

    1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
    2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
    3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
    4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
    5. Heat a large skillet over medium-high heat with avocado oil.
    6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
    7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

    Recipe Notes

    • Recipe inspired by Persiana cookbook by Sabrina Ghayour
    • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.

    Nutrition

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