If you’re looking for an easy meal prep recipe, look no further than these Greek veggie bowls. Crispy chickpeas and creamy feta are the stars of this dish. One recipe makes about 4 servings— perfect to prep on a Sunday and eat throughout the week. But, if you’re not someone who loves to meal prep, this also makes an easy dinner for 3-4 people. Perfect for a meatless Monday!!
Storing this recipe is easy. Here’s what I recommend: store the rice, crispy chickpeas, and veggie salad in their own separate containers in the fridge. If you want to pack a portion for lunch, add a scoop of each into one Tupperware container the night before. Grab your container on your way out of the house in the morning and you’re good to go!! I’d also recommend topping this recipe with tzatziki because why would you not?
Greek Veggie Bowls
Ingredients
- For the chickpeas:
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- For the rice:
- 1 cup brown rice
- 2 cups water
- Spinach salad:
- 2-3 medium-sized tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 8 oz crumbled feta
- 3 cups spinach
- 1 tablespoon olive oil
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon ground pepper
Directions
- Preheat your oven to 400 degrees F. In a medium-sized bowl, add chickpeas, salt, pepper, garlic powder, oregano, and olive oil. Mix until the chickpeas are well coated.
- Spread the chickpeas evenly over a baking sheet lined with parchment paper. Bake the chickpeas for 30 minutes.
- In the meantime, prepare the rice. Add rice and water to a small saucepan. Cover the pan and cook over medium-low heat for 20 minutes or until rice is cooked.
- Prepare the spinach salad. Cut the veggies and add veggies, feta cheese, olive oil, lemon juice, salt, and pepper to a bowl. Combine until everything is well incorporated.
- Divide the chickpeas, rice, and spinach salad into 3-4 portions. Add a portion of each into a bowl. Enjoy!