Greek Veggie Bowls
Servings: 4
Ingredients
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
Instructions
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
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
Serving: 4g | Calories: 186kcal | Carbohydrates: 28.3g | Protein: 7g | Fat: 7.9g | Saturated Fat: 1.1g | Sodium: 531mg | Fiber: 11.7g | Sugar: 14.5g