Greek Goddess Bowl

Name: Greek Goddess Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 cucumber, diced; 1 cup baby tomatoes, chopped in half; 1/2 red bell pepper, diced; 1/4 red onion, finely diced; 10 black olives, chopped; 1 cup chickpeas; 2 cups baby potatoes, roughly diced; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; 1 cup soy yogurt; 1/4 cup lemon juice; 1 garlic, minced

5 steps

Prep:15minCook:30min

A simple, tasty bowl inspired by Greek cuisine, packed with fresh vegetables, chickpeas, and roasted potatoes, served with a tangy yogurt sauce.

Updated at: Thu, 06 Jun 2024 06:31:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories735.4 kcal (37%)

Total Fat17.9 g (26%)

Carbs116.9 g (45%)

Sugars23.5 g (26%)

Protein30.4 g (61%)

Sodium195.2 mg (10%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1cucumber

diced

1 cupbaby tomatoes

chopped in half

0.5red bell pepper

0.25red onion

1 cupchickpeas

2 cupsbaby potatoes

roughly diced

1 Tbspolive oil

1 tspgarlic powder

1 tspdried oregano

1 cupSoy yogurt

¼ cuplemon juice

1garlic

minced

Instructions

Step 1

Preheat the oven to 200C (392F). In a bowl, mix the diced potatoes with olive oil, garlic powder, and dried oregano until well coated.

Step 2

Spread the potatoes on a baking sheet and bake in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking.

Step 3

While the potatoes are roasting, prepare the yogurt sauce. In a bowl, combine the soy yogurt, lemon juice, minced garlic, and dried oregano. Stir until well mixed.

Step 4

Prepare the vegetables for the bowl. Dice the cucumber, halve the baby tomatoes, dice the red bell pepper, finely dice the red onion, and chop the black olives.

Step 5

Once the potatoes are done, assemble the bowl. Add the roasted potatoes, diced cucumber, halved tomatoes, diced bell pepper, diced red onion, chopped olives, and chickpeas. Sprinkle with some salt and dried oregano to taste. Serve with the yogurt sauce on the side or drizzled on top.

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