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vegan greek bowl

Easy Greek Bowl Recipe

Print Recipe
A delicious and nourishing bowl inspired by the best of the Greek cuisine.
Course Main Course
Cuisine Greek, Mediterranean
Keyword big ass bowls, big salad, buddha bowl, easy vegan salad, eat the rainbow, greek food, greek potatoes, mediterranean bowls, nourish bowl, plant based greek salad, power bowl, salad bowl, vegan bowl, vegan greek dish, vegan greek food, vegan mediterranean bowls
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 316
Author carleigh

Equipment

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

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. 

Nutrition

Calories: 316kcal | Carbohydrates: 42.9g | Protein: 14.9g | Fat: 11.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 5.6g | Sodium: 207.3mg | Potassium: 942.4mg | Fiber: 6.8g | Sugar: 11g | Vitamin A: 365IU | Vitamin C: 86.4mg | Calcium: 182.1mg | Iron: 3.5mg