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Damn Delicious

Greek Power Bowls

If you’re trying to eat lighter and healthier in 2025, this recipe for Greek Power Bowls is for you

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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