Easy Greek Bowl Recipe
If you love Mediterranean cuisine, this easy Greek bowl recipe will be your new favorite lunch recipe! Delicious roasted potatoes and tofu, paired with simple Greek salad and an incredible vegan yogurt dill dressing… Need I say more?
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This easy Greek bowl recipe follows a very simple process, while incorporating all the nutrients. Before you know it, you will be obsessed with this recipe!
Why You’ll Love This Recipe
- This nourishing bowl is a wholesome meal that hits all of your nutritional criteria. It’s the perfect balance of carbs, protein, fiber and fat.
- Are you a fan of meal prep? Because this easy Greek bowl recipe stores very well. Be sure to store the components separately before it’s time to enjoy your food.
- This dish is like all of the best Greek flavors in a single bowl. We have a refreshing salad, lemon Greek potatoes, roasted tofu and plant-based yogurt dill dressing. It’s honestly incredible!
- The best part about this recipe is that you can adjust some of the ingredients or quantities based on your preference and whatever you have in your fridge.
What Is In Easy Greek Bowl Recipe?
This recipe is a combination of my favorite elements of Greek cuisine. I’m not claiming it’s authentic, but as a big fan of Mediterranean foods, this is definitely a loving tribute.
So, what is in this easy Greek bowl recipe?
- Lemon Greek potatoes. Infused with a delicious marinade, these potatoes are roasted in the oven while you make salad and dressing.
- Roasted tofu. Along with potatoes, I’ve roasted tofu cubes in the same lemon marinade. This provides a great protein source to balance out the dish.
- Vegan Greek salad. A burst of fresh veggies and greens, this part of the recipe includes tomatoes, cucumber, parsley, red onion, and vegan feta cheese.
- Yogurt dill dressing. The sauce can make or break any meal! This delicious dressing adds a hint of acidity and sweetness.
History of Vegan and Vegetarian Greek Food
Greek cuisine traditionally includes a variety of dishes that are suitable for vegetarians and vegans. Many dishes feature vegetables, legumes, grains, and herbs as key ingredients, making them naturally suitable for those following plant-based diets. Some popular vegan and vegetarian Greek dishes include:
- Greek salad
- Spanakopita (spinach pie)
- Dolmades (stuffed grape leaves)
- Fasolada (bean soup)
- Tzatziki
- Gemista (stuffed vegetables)
While Greek cuisine does feature meat and dairy prominently in many dishes, there are plenty of options for vegetarians and vegans to enjoy.
Additionally, with the increasing popularity of plant-based diets worldwide, you may find more restaurants and eateries in Greece offering vegan and vegetarian options or adapting traditional recipes to cater to these dietary preferences.
How to Make This Recipe
Start by preheating the oven to 400F and prep a baking sheet. We’ll start by roasting potatoes and tofu in lemon marinade, so you may want to grease or line your sheet with parchment.
Add the sliced potatoes and tofu on the baking sheet, half the space for one, and half for the other.
Next, mix up the ingredients for the lemon marinade. Pour it over the potatoes and tofu, and toss until you get even coverage.
Roast potatoes and tofu in the oven for about 25-30 minutes, turning halfway through. When the potatoes are soft and the tofu is crispy, remove from the oven.
Meanwhile, make your quick salad. Dice up the cucumber, tomato, red onion, and parsley. Break up or cut up vegan feta. Toss everything together with the lemon juice, salt and pepper.
The final piece of the puzzle is the vegan yogurt dill dressing. Whisk up the yogurt, lemon juice, maple syrup, garlic and dill. Taste and season with salt and pepper.
Time to assemble your easy Greek bowl recipe into a full meal! Serve potatoes, tofu, Greek-inspired salad, and yogurt dressing. Enjoy immediately!
Hack It!
- If you’re planning to enjoy this easy Greek bowl recipe throughout the week, keep the dressing and salad separate from potatoes and tofu. Store in the fridge for up to 3 days.
- I realize that not everyone loves olives. However, if you’re a fellow olive fan, you can add some to your Greek salad.
- Actually, you can play with the list of ingredients, depending on your likes and dislikes, as well as what you already have. Try it with roasted sweet potatoes, chickpeas instead of tofu, or sundried tomatoes instead of fresh!
- You can use any plant-based yogurt for the dressing. Personally, I prefer the coconut yogurt because it’s thick and close in texture to Greek yogurt. Just make sure it’s unsweetened!
- Don’t like dill? Sub it for parsley, basil, or chives!
Other Recipes You’ll Love
- Vegan Caesar Salad with Crispy Tofu
- Smashed Roasted Potato Salad
- Warm Brussels Sprouts Salad
- Waffle Iron Tofu Salad
- Shirazi Salad Pitas
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The Recipe: Easy Greek Bowl Recipe
Ingredients
- 375 gram extra firm tofu, one block, cubed
- 1 lbs baby potatoes, cut in half
Lemon Marinade
- 2 tbsp olive oil
- 2 lemons, juiced
- 1 tbsp mustard
- 1 tbsp Italian seasoning
- 1 tbsp fresh dill, chopped
- salt and pepper , to taste
Quick Salad
- 1 cup cherry tomatoes, diced
- ½ cucumber, diced
- 1 handful parsley, chopped
- 1 red onion, finely diced
- ½ lemon, juiced
- ¼ cup vegan feta, crumbled or cubed, optional
- salt and pepper, to taste
Yogurt Dill Dressing
- 1 cup vegan yogurt, plain
- 1 handful fresh dill, chopped
- ½ lemon, juiced
- 1 tsp maple syrup
- 1 clove garlic, minced
- salt and pepper, to taste
Equipment
- Parchment
- 2 Jars for the dressing and marinade
- mixing bowl for the salad
Instructions
- Preheat the oven to 400F and get out a baking sheet. Place the sliced potatoes on one half of the baking sheet, and the tofu on the other.
- Prepare the lemon marinade by combining all ingredients in a bowl. Pour the marinade over top of the potatoes and tofu. Toss until evenly coated.
- Place in the oven for 25 to 30 minutes, flipping halfway through, until the potatoes are fork tender and the tofu is crispy.
- While the potatoes and the tofu bake, make your quick greek inspired salad by chopping your cucumber, tomato, red onion and parsley. Toss with the lemon juice, vegan feta and salt and pepper.
- Then whip up your yogurt dill dressing by combining all the listed ingredients.
- Remove the tofu and potatoes from the oven and serve in a bowl with the greek inspired salad and dressing. Enjoy immediately, or store in the fridge separate from the dressing for up to 3 days.
