Greek Veggie Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables including eggplant, zucchini, peppers, and tomatoes served over cauliflower rice with hummus and cheese. A Mediterranean-inspired bowl that is vegetarian, colorful, and served warm or at room temperature.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 red bell pepper (cubed)
- 1 green bell pepper (cubed)
- 1 eggplant (cubed)
- 1 red onion (sliced)
- 1 large zucchini (sliced)
- 2 cups grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove (minced)
- 1/2 onion (finely diced)
- 1 bag cauliflower rice (or 1 head of cauliflower, riced)
- 1/2 lemon (juiced)
- 1 bunch fresh dill (chopped)
- 1 bunch fresh cilantro (chopped)
- 1 bunch fresh parsley (chopped)
- 1/2 teaspoon fine sea salt
- Hummus (for topping (homemade or store-bought))
- Optional: crumbled feta cheese
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1017mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1384mg
- Calcium
- 148mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.