Whipped Feta Veggie Bowls
These whipped feta veggie bowls are loaded with roasted vegetables, crispy chickpeas, and creamy whipped feta for an easy, flavorful vegetarian dinner that everyone will love!
Servings: 4 servings
Ingredients
For the roasted veggies & chickpeas
- 4 cups butternut squash peeled and cut into 1-inch cubes
- 1 large head broccoli cut into florets
- 1 small head cauliflower cut into florets
- ½ medium red onion sliced into wedges
- 2 15-oz cans chickpeas drained, rinsed, and patted dry
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional
For the whipped feta
- 6 oz feta cheese crumbled
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Black pepper to taste
Optional for serving
- Cooked quinoa farro, or rice
- Fresh herbs parsley or dill
Instructions
- Roast the veggies and chickpeas. Preheat the oven to 425°F. Add the butternut squash, broccoli, cauliflower, red onion, and chickpeas to a large baking sheet. Drizzle with the olive oil and sprinkle with the salt, black pepper, garlic powder, and smoked paprika. Toss everything together until well coated, then spread into an even layer. Roast for 30–35 minutes, flipping once halfway through, until the vegetables are tender and caramelized and the chickpeas are lightly crisp.
- Make the whipped feta. While the vegetables are roasting, add the feta cheese, Greek yogurt, olive oil, lemon juice, and a few cracks of black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary, then set aside.
- Assemble the bowls. Divide the roasted vegetables and chickpeas evenly among four bowls. Add a generous spoonful of whipped feta to each bowl. If desired, serve over a base of cooked quinoa, farro, or rice, and finish with fresh herbs or an extra squeeze of lemon. Serve warm.
Video
Nutrition
Calories: 581kcal | Carbohydrates: 64g | Protein: 28g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 1459mg | Potassium: 1612mg | Fiber: 17g | Sugar: 14g | Vitamin A: 16163IU | Vitamin C: 201mg | Calcium: 475mg | Iron: 6mg
