We improvised dinner the other night and it ended up being the best meal I’ve made at home in a while — and it was completely vegetarian! These Mediterranean Veggie Bowls were so easy and delicious. And my girls loved them (since they picked what was in their bowl). It’s yet another non-recipe recipe, however, for those of you who like a roadmap, I outlined what I did below!
Mediterranean Veggie Bowl Recipe
I make some form of Greek salad or Greek bowl a lot, but this time I wanted to to be different. I saw sweet potatoes, asparagus and a few fun dips in my fridge and thought we could make a fun and different bowl.
- Spring mix lettuce
- Ken’s Greek salad dressing
- Sweet potato (peeled and large diced)
- Carrots (peeled)
- Red onion (diced)
- Cherry tomatoes (halved)
- Herbed tahini
Turn the oven to 400 degrees. Roast whole carrots and large diced sweet potato for 25 minutes until they start to caramelize. Add asparagus and cook another 5-7 minutes.
Toss spring greens with Ken’s dressing and add a serving to your bowl. Add halved cherry tomatoes, diced red onion, feta cheese and roasted veggies. Top with dips of your choice!
Amazing Dips for the Bowls
The dips I chose were from Trader Joe’s and Aldi’s but of course any will work. Just highly recommend these!
What’s your favorite vegetarian meal? I didn’t miss the meat last night one bit!