15 Jan Greek Veggie Bowls (Whole30 Approved)
These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite! 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!
Ingredients
Grilled Or Roasted Veggies
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- 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)
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- 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
Directions
- Preheat oven to 200°C.
- 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.
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!
Recipe from lexiscleankitchen.com
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