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I’m sure you’ve all heard of the green goddess salad, but have you heard of the Greek Goddess Bowl? ????
Inspired by our time in Greece this summer, this simple, tasty bowl has all the goods to keep you satisfied and thriving all day long!
Greek Goddess Bowl
A simple, tasty bowl inspired by Greek cuisine, packed with fresh vegetables, chickpeas, and roasted potatoes, served with a tangy yogurt sauce.
Equipment
Ingredients
- 1 cucumber, diced
- 1 cup cherry tomatoes, chopped in half
- ½ red bell pepper
- ¼ red onions, finely diced
- 10 black olives, pitted and chopped
- 1 cup (164 g) chickpeas
- 2 cups (300 g) baby potatoes, roughly diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 cup (236.59 ml) soy yogurt
- ¼ cup (59.15 ml) lemon juice
- 1 garlic, minced
Instructions
- Preheat the oven to 200C (392F). In a bowl, mix the diced potatoes with olive oil, garlic powder, and dried oregano until well coated.
- Spread the potatoes on a baking sheet and bake in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking.
- 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.
- 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.
- 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.
