Greek Power Bowls - The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!

The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!

Greek Power Bowls - The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!

Our Thailand trip is on-deck in literally just 2 weeks

That’s 14 days, 336 hours, and 20160 seconds of no donuts. I cut it out of my diet.

But then again. It’s only 14 days, 336 hours, and 20160 seconds.

So for now, these power bowls are holding me over.

It’s no old-fashioned donut but it does keep me covered with energy for the whole day.

With roasted eggplant, zucchini, bell peppers, cucumbers, olives, feta and a tangy red wine vinaigrette, I’m not missing the donuts at all.

Wait. That’s a bold-faced lie. Of course I’m missing the donuts.

But it’s okay. These bowls are bomb.com.

I also got in the bad habit of munching on the cucumber slices beforehand so I never have any left to eat with my bowl.

Hey, I needed some sort of donut substitute.

Greek Power Bowls

Greek Power Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!
5 stars (3 ratings)
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Ingredients

  • ¾ cup whole wheat couscous
  • 1 3/4-pound globe eggplant, halved and sliced
  • 2 medium zucchini, sliced into 3/4-inch rounds
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 Persian cucumbers, sliced
  • ¾ cup jarred roasted red peppers, drained
  • ½ cup pitted kalamata black olives
  • 2 ounces crumbled feta cheese
  • 2 tablespoons chopped fresh parsley leaves

Red wine garlic vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons Dijon mustard
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • To make the red wine garlic vinaigrette, whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water; season with salt and pepper, to taste.
  • Preheat oven to 425 degrees F.
  • Cook couscous according to package instructions; set aside.
  • Place eggplant and zucchini in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until tender.
  • Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
  • Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.

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