Contents
Introduction
Greek Power Bowls are a nutritious and vibrant dish inspired by Mediterranean flavors. This recipe combines roasted vegetables, whole wheat couscous, and a tangy red wine garlic vinaigrette, making for a wholesome meal that’s both satisfying and delicious. Perfect for lunch or dinner, these bowls are easy to prepare and packed with fresh ingredients.
Detailed Ingredients with measures
For the Bowls:
– ¾ cup whole wheat couscous
– 1¾-pound globe eggplant, halved and sliced
– 2 medium zucchini, sliced into ¾-inch rounds
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– Kosher salt and freshly ground black pepper
– 2 Persian cucumbers, sliced
– ¾ cup jarred roasted red peppers, drained
– ½ cup pitted kalamata black olives
– 2 ounces crumbled feta cheese
– 2 tablespoons chopped fresh parsley leaves
For the Red Wine Garlic Vinaigrette:
– 3 tablespoons red wine vinegar
– 2 tablespoons extra virgin olive oil
– 1½ teaspoons Dijon mustard
– 1 clove garlic, minced
– ¾ teaspoon dried oregano
– Kosher salt and freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
4 servings
Instructions
1. Prepare the Vinaigrette: In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, dried oregano, and 1½ tablespoons of water. Season with kosher salt and freshly ground black pepper to taste. Set aside.
2. Cook the Couscous: Cook the whole wheat couscous according to the package instructions. Once cooked, set aside.
3. Roast the Vegetables: Preheat your oven to 425°F (218°C). Place the sliced eggplant and zucchini in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle the minced garlic over the vegetables. Season with kosher salt and freshly ground black pepper to taste. Gently toss to combine and ensure the vegetables are evenly coated. Roast in the preheated oven for 12-15 minutes, or until the vegetables are tender.
4. Assemble the Bowls: Divide the cooked couscous evenly among four serving bowls. Top each bowl with the roasted eggplant and zucchini. Add the sliced Persian cucumbers, drained roasted red peppers, pitted kalamata black olives, and crumbled feta cheese. Drizzle the prepared red wine garlic vinaigrette over each bowl. Garnish with chopped fresh parsley leaves.
5. Serve: Serve the Greek Power Bowls immediately and enjoy!
Detailed Directions and Instructions
Prepare the Vinaigrette:
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, dried oregano, and 1½ tablespoons of water. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Cook the Couscous:
Cook the whole wheat couscous according to the package instructions. Once cooked, set aside.
Roast the Vegetables:
Preheat your oven to 425°F (218°C). Place the sliced eggplant and zucchini in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle the minced garlic over the vegetables. Season with kosher salt and freshly ground black pepper to taste. Gently toss to combine and ensure the vegetables are evenly coated. Roast in the preheated oven for 12-15 minutes, or until the vegetables are tender.
Assemble the Bowls:
Divide the cooked couscous evenly among four serving bowls. Top each bowl with the roasted eggplant and zucchini. Add the sliced Persian cucumbers, drained roasted red peppers, pitted kalamata black olives, and crumbled feta cheese. Drizzle the prepared red wine garlic vinaigrette over each bowl. Garnish with chopped fresh parsley leaves.
Serve:
Serve the Greek Power Bowls immediately and enjoy!
Notes
Nutritional Value:
These Greek Power Bowls provide a nutritious and balanced meal, rich in vegetables, healthy fats, and protein from the feta cheese.
Vegan Option:
To make this recipe vegan, omit the feta cheese or replace it with a dairy-free alternative.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave gently or enjoy cold.
Customization:
Feel free to customize the bowls with other vegetables or grains according to your preferences.
Cook Techniques
Roasting Vegetables
Roasting vegetables involves cooking them in an oven at high heat to achieve a tender, caramelized exterior. In this recipe, eggplant and zucchini are sliced, drizzled with olive oil, and seasoned before being roasted at 425°F (218°C) for 12-15 minutes.
Cooking Couscous
Couscous is a type of pasta made from semolina. To prepare whole wheat couscous, follow the package instructions, typically involving boiling water, adding the couscous, and allowing it to steam until tender. This provides a fluffy base for the power bowls.
Whisking Vinaigrette
Creating a vinaigrette requires whisking together acidic ingredients like vinegar and oil along with seasonings. For the red wine garlic vinaigrette, combine red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and dried oregano until well blended.
Assembling Bowls
To assemble the bowls, start with a base of cooked couscous, then layer on roasted vegetables, fresh cucumbers, roasted red peppers, olives, and feta cheese. Finally, drizzle with vinaigrette and garnish with fresh parsley for a visually appealing and tasty meal.
FAQ
Can I substitute the couscous with another grain?
Yes, you can substitute couscous with quinoa, farro, or brown rice for a different grain option while maintaining a nutritious base.
How can I make this recipe vegan?
To make this recipe vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative.
What if I don’t have roasted red peppers?
If you don’t have roasted red peppers, you can use fresh bell peppers or omit them altogether. Grilled or sautéed peppers can also be a great alternative.
Can I add more protein to the bowls?
Absolutely! You can add grilled chicken, chickpeas, or tofu to enhance the protein content of the bowls.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or enjoy them cold.
Conclusion
The Greek Power Bowls are a delightful blend of flavors and textures, showcasing the vibrant tastes of the Mediterranean. Packed with nutritious ingredients, this dish not only offers a satisfying meal but also allows for customization based on your preferences. With the wholesome whole wheat couscous and roasted vegetables, paired with a tangy red wine garlic vinaigrette, these bowls are sure to become a staple in your cooking repertoire.
Quinoa Mediterranean Bowl
Swap the couscous for quinoa and add chickpeas for extra protein. Top with diced tomatoes and olives for a refreshing twist.
Grilled Chicken Greek Bowl
Incorporate grilled chicken breast for a heartier dish. Add a dollop of tzatziki sauce for creaminess and extra flavor.
Vegan Greek Power Bowl
Make it vegan by omitting the feta cheese and incorporating avocado slices or tahini dressing for added creaminess.
Farro and Roasted Vegetable Bowl
Use farro as a base instead of couscous. Combine it with roasted veggies and a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Greek Power Salad
Transform the bowls into a salad by mixing the ingredients with fresh greens like spinach or arugula and serving the vinaigrette on the side.
Stuffed Pita Greek Bowl
Serve the ingredients in whole wheat pitas instead of bowls, making for a fun and portable meal option.
