Damn Delicious

Greek Power Bowls

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

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!

15 minutes15 minutes

Ingredients:

  • 3/4 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
  • 3/4 cup jarred roasted red peppers, drained
  • 1/2 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 1/2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 3/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. 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.
  2. Preheat oven to 425 degrees F.
  3. Cook couscous according to package instructions; set aside.
  4. 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.
  5. Place into oven and bake for 12-15 minutes, or until tender.
  6. Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
  7. Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 329.0 Calories from Fat 162
% Daily Value*
Total Fat 18.0g 28%
Saturated Fat 5.0g 25%
Trans Fat 0g
Cholesterol 8.0mg 3%
Sodium 633.0mg 26%
Total Carbohydrate 31.0g 10%
Dietary Fiber 8.0g 32%
Sugars 10.0g
Protein 7.0g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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20 comments

  1. Rated 5 out of 5

    I cannot get enough of the eggplant in this recipe. I’ve made this twice and it is so delicious.

  2. What would you substitute the concours for to be gluten free, quinoa? Thanks ! 

  3. Would it work if I just thinly sliced a fresh red bell pepper and roasted the slices in the oven along with the zucchini and eggplant?

  4. roast up a whole red pepper at the same time and pop it in a paper bag when you take it out. It will loosen the skin so you can peel it. Then just slice it up. It’s fresher and more cost effective than an expensive jar of roasted red peppers.

  5. It wouldn’t let me pin this recipe 🙁 It kept saying “sorry, nothing pinnable on this page.” From when I tried from the email and also on this page.

  6. Made this for lunch today, and it was really delicious! I had to use yellow squash in place of eggplant since my local grocer didn’t have any, and I also tweaked the dressing recipe a little as it was a bit sour for my taste as written. But this was a perfect, light, healthy lunch to kick off the weekend! Thank you!

  7. You are damn amazing. Love your recipes. So colorful and healthy.

  8. Wow, all my favorite ingredients! I’m going to make them with quinoa or maybe freekah instead of couscous because I try to avoid wheat/gluten whenever possible, & will double the parsley because I grow my own, even in the winter, & have tons of the stuff. And wouldn’t they be amazing as roll-ups, using “cups” of butter lettuce?! Thanks, Chungah.

  9. WOW … these salads are amazing … thank you for sharing your food treats with us !

    Jayne

  10. Perfect for pre Thailand diet…I leave in 48 days…

    These are some of my favorite flavors, putting on menu for tomorrow night when house guests arrive, don’t want to be stuck in the kitchen so this is fantastic!

  11. Looks delicious!!  How much garlic goes into the vinaigrette?   

  12. This looks delicious! I’m not a big couscous fan, so what grain would you recommend instead of the couscous?

  13. In your Greek salad bowl. Recipe, you call for 6 1/2 tbsp of liquid for this dressing alon with remaining ingred.  It doesn’t seem to allow very much dressing for two people who love it. Otherwise, the recipe sounds good like so many other recipes of yours that i’ve tried.  Thanks.

    • I made this recipe to meal prep for the week in mason jar salad form. The dressing recipe allowed me to make 3 days worth no problem, but I made extra couscous and my veggies took up too much space so I probably could have doubled the dressing to account for the extra food I had! No complaints though – it was delicious!

  14. Totes making this for lunch today! These bowls look delicious!

    Paige
    http://thehappyflammily.com