Greek Veggie Souvlaki Bowls with Garlic Sauce
Ingredients:
For the Veggies:
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into thick rounds
1 red onion, cut into wedges
8 oz (225g) mushrooms, halved
2 tbsp olive oil
1 tsp dried oregano
Salt & freshly cracked black pepper, to taste
For the Garlic Sauce:
1 cup Greek yogurt
2 garlic cloves, minced
Juice of ½ lemon
1 tbsp olive oil
Salt & pepper, to taste
For the Bowl:
2 cups cooked rice, couscous, or quinoa
½ cup crumbled feta cheese
½ cup kalamata olives
Cherry tomatoes, halved
Fresh parsley or dill, for garnish
Lemon wedges, for serving
Directions:
Roast or Grill the Veggies:
Toss bell peppers, zucchini, onion, and mushrooms with olive oil, oregano, salt, and pepper.
Roast at 400°F (200°C) for 20–25 minutes or grill until tender and slightly charred.
Prepare the Garlic Sauce:
In a small bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Chill until ready to serve.
Assemble the Bowls:
Divide rice or couscous among bowls. Top with roasted veggies, feta, olives, and cherry tomatoes.
Drizzle generously with garlic sauce and garnish with fresh herbs.
Serve:
Add lemon wedges for extra brightness and enjoy warm or at room temperature.
Nutritional Info (per serving, 1/2 bowl):
Calories: ~420
Protein: 14g
Carbs: 50g
Fat: 20g
Fiber: 7g
Sodium: 670mg
