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!

Inspired by The Greek Power Bowl at  Creme de la Crumb and Kale Salad adapted by the kale salad at Smitten Kitchen

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!

  • Author: Laura
  • 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)
  • 115 oz. can Chickpeas, drained
  • 1 Large Sweet Potato, peeled and sliced into 1/2” wedges
  • 1/2 Large Cucumber, sliced thin
  • 23 Tbsp Extra-virgin Olive Oil
  • Salt and Pepper

For the Kale Salad:

  • 8 cups (about 56 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
  • Pepper


Make Roast the Potatoes and Chickpeas:

  1. 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. 
  2. 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.
  3. While these are roasting, I would cook the couscous, according to package directions.

Make the Salad:

  1. Remove stems from kale leaves. Roll them up and super-thinly slice them, almost Chiffonade-thin. Place in a bowl.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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:

  1. Into individual serving bowls or plates, arrange the couscous, sweet potatoes, cucumbers, kale salad and chickpeas. Top with a big spoon of dressing. Serve!



Keywords: Greek, Bowl, Sweet Potato, Chickpeas, Salad, kale, healthy

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