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Greek Roasted Veg Bowl with Feta & Honey Drizzle Recipe

Greek Roasted Veg Bowl with Feta & Honey Drizzle Recipe
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★★★★★

4.8 from 8 reviews

This Greek Roasted Veg Bowl with Feta & Honey Drizzle is a vibrant, nutritious dish featuring a medley of oven-roasted vegetables seasoned with aromatic herbs and spices. Served over a bed of fluffy quinoa, farro, or rice, and topped with tangy feta cheese, kalamata olives, and a sweet honey-lemon dressing, this bowl offers a perfect balance of flavors and textures. Ideal for a wholesome lunch or dinner, it’s packed with fiber, protein, and healthy fats, making it a satisfying vegetarian meal.

Ingredients

Scale

For the Roasted Vegetables

  • 1 cup zucchini, sliced
  • 1 cup red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1 cup red onion wedges
  • 1 cup broccoli florets
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste

For the Bowl

  • 2 cups cooked quinoa, farro, or rice
  • 1/2 cup crumbled feta cheese
  • 1/4 cup kalamata olives, sliced
  • 2 tablespoons chopped fresh parsley

For the Honey Drizzle

  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
  2. Prepare Vegetables: In a large bowl, toss together the sliced zucchini, chopped red bell pepper, cherry tomatoes, red onion wedges, broccoli florets, olive oil, dried oregano, smoked paprika, salt, and black pepper until all vegetables are well coated with the seasoning and oil.
  3. Roast Vegetables: Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, flipping the vegetables halfway through to ensure even cooking and caramelization. The vegetables should be tender and slightly browned.
  4. Make Honey Drizzle: While the vegetables are roasting, whisk together honey, lemon juice, and olive oil in a small bowl until fully combined and smooth, creating a bright and sweet dressing.
  5. Assemble Bowls: Divide the cooked quinoa, farro, or rice among serving bowls. Top each bowl with the warm roasted vegetables, crumbled feta cheese, and sliced kalamata olives.
  6. Finish and Serve: Drizzle the honey-lemon dressing over the assembled bowls and sprinkle with freshly chopped parsley for a fresh herbal note. Serve the bowls warm or at room temperature for a delightful meal.

Notes

  • You can substitute the grains with couscous or bulgur if preferred.
  • To make this dish vegan, omit the feta cheese or use a plant-based cheese alternative.
  • Adjust the honey in the drizzle according to your sweetness preference.
  • For extra protein, consider adding chickpeas or grilled chicken.
  • Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
  • Allow the roasted vegetables to cool slightly before assembling to maintain texture and flavor.

Nutrition

Keywords: Greek roasted vegetable bowl, feta cheese, honey drizzle, healthy vegetarian bowl, Mediterranean recipe, quinoa bowl, roasted veggies

Find it online: https://maicook.com/greek-roasted-veg-bowl-with-feta-and-honey-drizzle-recipe/