This super healthy and colorful Greek Bowl is so delicious, you’ll want to just keep it all to yourself! An awesome party of flavors and textures all in one hearty bowl! Packed with vitamins, protein, fiber, and healthy fats! Makes a great multi-day meal prep, too!
I’ve been feeling the need to punctuate a recent slew of more decadent dishes (that awesome Detroit Style Pizza and super-scrumptious Fresh Peach Cobbler) with something maybe a bit lighter and healthier. But have no fear – this healthy Greek Bowl is so satisfying and so flavorful, you might just forget it’s packed with a half day’s supply protein, healthy fats and abundant fiber! And, so much flavor, you’ll want this for your weekly lunch meal prep!
This dish began with an Instagram Post. It was a photo of this Kale Salad, from Smitten Kitchen, who described it as her favorite salad. Kale? Favorite? Really? Hmmmm. Reading about it, I was so inspired I knew I would make it. Because, for me, a kale salad would need to be prepared really well to be crave-able. Maybe it even needs to be crave-able to be eaten at all. And, Truly, this one is! It’s filled with all sorts of delicious flavors and textures and topped with a lemony olive oil dressing that brings it all together. Even the staunchest of kale-rejectors might just be, shall we say, “smitten”. And, if you really really really can’t do kale, any dark leafy green would be a good substitute! Maybe some arugula, or a nice bag of “spring mix.”
So I decided to put a Mediterranean spin on that awesome salad and include it into a beautiful Healthy Greek Bowl. Placed aside some couscous, roasted sweet potatoes and toasty chickpeas, and topped with a large dollop of Tzatziki Dressing, this salad compliments all those flavors. Sweet/tangy/savory/nutty – it’s all in there! You can eat each part individually, or do what I like and mix it all together and you have one of the tastiest salads ever!
And, don’t get me started on the Tzatziki Dressing! So cool, creamy, garlicky, this might just be your go-to the next time you want to make some Tzatziki Sauce!
This recipe makes a hearty dinner for 4, or at least 5 lunches, so it’s perfect as a meal-prep for your week! Simple cooking, simple ingredients, loads of fresh flavor!
If you’re looking for other beautiful bowls that are both healthy and delicious, check out my Lemony Salmon Bowl with Za’atar Spice Chickpeas or my Autumn Buddha Bowl with Honey Balsamic Dressing or this gorgeous Vegan Roasted Vegetable Bowl with Lime Tahini Dressing.
Don’t be afraid of what seems like a long list of ingredients. They come together quickly and the entire recipe can be made in under an hour, or entirely made in advance. All of the parts of this recipe keep well in the fridge, making it perfect for a multi-day meal prep!
First, you’ll want to roast the chickpeas and sweet potato wedges. Just drizzle with olive oil, salt and pepper a bit, and roast chickpeas for 15 mins and sweet potatoes for 20, turning once.
While the potatoes and chickpeas are in the oven, make the farro, the salad and prepare the Tzatziki dressing. I used the type of farro that cooks in 5 minutes, but there are various types out there.
For the dressing, make sure the cucumbers are as thinly sliced as you can. I sliced them on my box grater. Then roll them up in a tea towel or a couple paper towels and squeeze out the excess water. Then just combine all of the ingredients for the dressing.
You can make the salad up to a day in advance if you like, as the kale will not break down all that much. Just super-thinly slice it.
Dish inspired by Creme de la Crumb
Greek Kale salad inspired by and adapted from Smitten Kitchen
Healthy Greek Bowl
This Greek Bowl is full of wonderful flavors and textures and is dressed with a tzatziki sauce as dressing! I like to mix up all of the ingredients and make a tossed salad of it, to get a bit of everything in a bite! So so good!
I used feta cheese instead of pecorino romano and used black instead of white raisins in the salad. Feel free to just dress some finely sliced kale (or any dark leafy green) with a bit of lemon juice and olive oil and skip all the extras if you like for the kale salad!
- Prep Time: 40 min
- Cook Time: 20 min
- Total Time: 1 hr.
- Yield: 4 Servings 1x
- Category: Salad
- Cuisine: American
- 2 cups cooked Couscous (per package instructions)
- 1 – 15 oz. can Chickpeas, drained
- 1 Large Sweet Potato, peeled and sliced into 1/2” wedges
- 1/2 Large Cucumber, sliced thin
- 2–3 Tbsp Extra-virgin Olive Oil
- Salt and Pepper
For the Kale Salad:
- 8 cups (about 5–6 oz.) super-thinly sliced Kale, stems removed
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup Panko bread crumbs
- 3 T Extra-virgin Olive Oil, divided
- 1/4 cup Crumbled Feta Cheese
- Juice of 1/2 Lemon
- Salt and Pepper
For the Dressing:
- 1/3 cup minced Onion
- 1/2 Large Cucumber, sliced thin on a grater
- 1 Clove Garlic, minced
- 1 1/4 (10 oz.) cup Greek Yogurt (2% or full-fat)
- 2 Tbsp Freshly chopped Dill, or 1/2 tsp dried Dill
- Juice of 1/2 Lemon
- 1/2 tsp Salt
Make Roast the Potatoes and Chickpeas:
- Preheat oven to 400F (Conventional oven) or 375F for Convection/fan. In a bowl, drizzle about 1 Tbsp of olive oil over the sweet potato wedges. Season with salt and pepper. Place on a sheet pan, and roast for about 20 minutes, turning once.
- Into the same bowl, place the drained chickpeas. Drizzle with olive oil (again, about 1 Tbsp), season, pour onto a sheet pan and roast 15 minutes until golden and crispy.
- While these are roasting, I would cook the couscous, according to package directions.
Make the Salad:
- Remove stems from kale leaves. Roll them up and super-thinly slice them, almost Chiffonade-thin. Place in a bowl.
- Stew the raisins. Put raisins in a microwave-safe bowl. Pour 1 T white wine vinegar and 1 T water over them. Microwave 30 seconds. Stir, let rest while you prepare rest of salad.
- I toast my walnuts and panko, but feel free to skip this if you’re pressed for time. Heat a small saute pan, sprinkle chopped walnuts into it, and toast until slightly darkened, about 3-5 minutes, stirring as they toast. Pour these over the kale. Add 2 T olive oil to the saute pan, then pour in the panko, and, while stirring, toast until browned, about 3 minutes total. It toasts pretty quickly so keep and eye on it. Scrap over the kale and walnuts.
- Crumble the feta over the salad, then add the raisins and their stewing liquids. Squeeze the half lemon over (or 1-1 1/2 Tbsp), then drizzle over the remaining 1 Tbsp Olive oil. Toss salad. Set aside.
Make the Dressing:
- First, remove excess water from the sliced cucumbers, by wrapping the slices in a tea towel or a couple layers of paper towel. Squeeze the wrapped cucumbers over a sink. Don’t worry about them being totally dry, you just want to squeeze out most of the liquid, so the dressing doesn’t separate easily.
- Into a medium bowl, place the onions, drained cucumbers, minced garlic, Greek yogurt, salt and pepper, chopped dill, and lemon juice. Stir.
Compose the Bowl:
- Into individual serving bowls or plates, arrange the couscous, sweet potatoes, cucumbers, kale salad and chickpeas. Top with a big spoon of dressing. Serve!
- Serving Size: 1/4 Recipe
Keywords: Greek, Bowl, Sweet Potato, Chickpeas, Salad, kale, healthy