These vegetarian Greek bowls are perfectly balanced with roasted veggies, toasted chickpeas, couscous and Halloumi cheese with a yogurt sauce. Plus sheet pans make for an easy clean up!
I love making Greek or Medeterranean inspired foods. Village salads are my favorite when we have gone to Greece. Plus when I make food from my travels it takes me back to where I have visited. I love experiencing other cultures through their food. So making these vegetarian Greek bowls with halloumi was a way to transport back to Santorini, a place I love.
Eat the rainbow
I love making “bowls” as I call them where I just put a lot of things together and eat it like a salad almost. One of the staples in whatever kind of bowl I am making are roasted veggies.
Roasting veggies is a super easy no fuss way to cook vegetables. Plus I love the char that the veggies get on them which reminds me of grilling them without the work of firing up the grill. Additionally I love how vegetables taste. So when I roast my veggies I always keep the seasonings simple to let the true flavors of the veggies come out. I drizzle them with a tablespoon of olive oil, salt, pepper, a little oregano and crushed red pepper and that’s it!
Using a variety of vegetables gives you a variety of nutrients. I like to use different colored bell peppers, a red onion, zucchini and cherry tomatoes. Not only do they taste good and are good for you but they look pretty!
Easy clean up
I love using cookie sheets when I am cooking. They make clean up super easy. Especially if you line your cookie sheets with parchment, then you don’t even have to wash the pan!
Because I am roasting the veggies I additionally roast up some chickpeas on a separate cookie sheet. Again, easy cleanup! The chickpeas add a little protein and some extra texture from the crunch.
Recently I was in the market for new cookie sheets. I was replacing mine every few years because they would get gross. We had bought a skillet from Caraway and decided to try their baking sheets. I am so happy I did. They are a breeze to clean (when you don’t use parchment) and are non-toxic non-stick. So if you are in the market for a new baking sheet I feel like these are worth the splurge!
Mixing it all together
A good bowl to me has a nice balance of ingredients. No matter what the seasoning I find myself always trying to put together the following:
- Veggies, lots and lots of veggies (almost all of the time roasted!)
- Protein – my go to is roasted chickpeas but if you are a meat eater you certainly could use a grilled meat
- Grain – quinoa, rice or couscous are usually used for me depending on what I am making
- Fat – a sauce or a cheese to bring it all together
If you use those as a guideline the sky is the limit. I will do an Asian inspired bowl with Thai Basil pesto, veggies and rice. Or a Mexican inspired bowl with veggies, rice, black beans and avocado for the fat. They are versatile to make and give you the perfect balance of nutrients.
Whether or not you have been to Greece these vegetarian Greek bowls with halloumi are a perfect way to be transported there. And fuel your body with some good food! If you try these bowls be sure to rate and comment below and tag me on Instagram!