Description
Mediterranean Veggie Bowls are a fresh and vibrant main course featuring a wholesome base of quinoa or couscous, topped with colorful vegetables, briny olives, creamy feta cheese, and ripe avocado. Drizzled with a zesty lemon-oregano dressing, these bowls combine Mediterranean flavors in a healthy, easy-to-make meal perfect for lunch or dinner.
Ingredients
Scale
Base
- 1 cup cooked quinoa or couscous
Vegetables & Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 avocado, sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Garnish
- Fresh parsley for garnish
Instructions
- Cook the quinoa or couscous: Prepare 1 cup of quinoa or couscous according to the package instructions on the stovetop. Once cooked, allow it to cool slightly to room temperature.
- Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, salt, and black pepper until well combined to create the tangy dressing.
- Assemble the bowls: In a large bowl or in individual serving bowls, place the cooked quinoa or couscous as the base layer.
- Add the toppings: Arrange cherry tomatoes, diced cucumber, thinly sliced red onion, rinsed chickpeas, halved kalamata olives, crumbled feta cheese, and sliced avocado over the grain base.
- Dress and serve: Drizzle the lemon-oregano dressing over the assembled ingredients. Gently toss if you prefer it mixed or serve as-is. Garnish generously with fresh parsley and add an extra squeeze of lemon juice if desired. Serve immediately.
Notes
- These bowls can be prepared in advance and stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, omit the feta cheese or substitute with a plant-based alternative.
- To add more protein, include grilled chicken or falafel.
