Vegan Greek Bowl
A fresh, colourful meal bowl inspired by Greek flavours, fully vegan and balanced. Rich in plant-based protein, fibre and healthy fats, it's perfect for a truly nourishing meal!
In the collections
The ingredients
- 1 my Protein-Packed Veggie Meatballs recipe, batch
Greek roasted potatoes
- 3 potatoes, medium; cut into wedges
- 1 tsp dried parsley
- 1 tsp dried oregano
- Salt and pepper, to taste
- oil, spray
Tomato-cucumber salad
- 1 ½ cups cucumber, chopped
- 1 ½ cups tomatoes, chopped
- ½ onion, chopped
- ½ cup pitted olives, chopped
- 1 tbsp lemon juice
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Salt and pepper, to taste
Tzatziki
- ¾ cup plain plant-based yogurt
- ½ cucumber, peeled, grated and squeezed dry
- ½ lemon, juice
- 1 tsp minced garlic
- 1 tsp dried parsley
- ¼ tsp dried dill
- Salt and pepper, to taste
- 4 cups greens, e.g. arugula; of choice
The method
- Preheat the oven to 400°F (204°C).
- On a large baking sheet lined with parchment paper, add the potatoes and spices. Mix well. Spray with oil, then bake in the centre of the oven for about 30 minutes, stirring halfway through.
- In a medium bowl, add all the ingredients for the tomato-cucumber salad. Mix well. Set aside.
- In a small bowl, add all the tzatziki ingredients. Mix well with a spoon. Set aside.
- Divide the greens, tomato-cucumber salad, meatballs, potatoes and tzatziki among four large bowls.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 480Calories
- 19 gFat
- 45 gCarbs
- 12 gFibre
- 33 gProtein
TVP provides all the essential amino acids, making it a complete protein source.
The meatballs, potatoes and vegetables are high in fibre, which supports digestion, helps stabilize blood sugar and cholesterol, and promotes good gut health.
Dark leafy greens, like arugula, are rich in fibre, vitamin K and antioxidant compounds, supporting gut health and cardiovascular protection.
