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These Whipped Feta Veggie Bowls are filled with caramelized roasted vegetables, crispy chickpeas, and a creamy whipped feta sauce! Easy to make and PACKED with flavor, this vegetarian bowl is perfect for simple weeknight dinners or meal prep.
Love a good veggie bowl? SAME. You need to try my viral Hummus Veggie Bowls as well as my Roasted Veggie Tzatziki Bowls and my delicious Lentil Salad with Roasted Veggies!
Flavor packed veggie bowl of your dreams!
These whipped feta veggie bowls are one of those meals that looks fancy but is actually very low effort – my favorite kind! We’re talking caramelized roasted vegetables, crispy chickpeas, and a creamy, tangy whipped feta that you’ll want to put on basically everything. I like to add quinoa to this meal to really up the protein!
A few reasons to love this recipe:
- It’s simple but feels fancy – thanks to the whipped feta!
- Packed with roasted veggies and plant-based protein
- Easy to customize with whatever vegetables or grains you have
- Great for meal prep and leftovers
In this post…
Ingredients needed
The simple ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over what’s needed including a few substitutions you can make as desired!
For the roasted veggies & chickpeas
- Butternut squash – Adds natural sweetness and makes the bowls feel hearty and cozy. Sweet potatoes or even regular potatoes work great as a swap.
- Broccoli – Brings crunch and roasted edges. Broccolini also works well here!
- Cauliflower – Soaks up all the seasoning and caramelizes beautifully.
- Red onion – Adds sweetness and depth once roasted.
- Chickpeas – For protein and texture. Make sure they’re very dry for max crispiness!
- Olive oil, salt + pepper, and spices
For the whipped feta
- Feta cheese – The salty, tangy base of the sauce! Full-fat feta gives the creamiest result.
- Plain Greek yogurt – Lightens up the feta and makes it ultra smooth PLUS adds additional protein to the whole dish.
- Olive oil – Helps everything blend into a creamy, spoonable texture.
- Lemon juice – Brightens and balances the richness.
How to make these Veggie Bowls
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Place the veggies and chickpeas on 2 large baking trays and toss with olive oil + spices. Toss to coat and roast in the oven.
- Make the whipped feta by combining all of the ingredients into a food processor and blend until creamy.
To serve, simple divide the whipped feta onto 4 plates and top evenly with the roasted veggies. Super simple and SO good. I love to serve mine with a little quinoa for added protein!
Expert Tips
- Roast everything in a single layer so the veggies caramelize instead of steaming.
- Dry the chickpeas really well before roasting to help them crisp up.
- If your whipped feta is too thick, add a splash of water or more olive oil to loosen it up.
- Taste the whipped feta before serving — feta brands vary a lot in saltiness.
- Finish with a squeeze of lemon or drizzle of olive oil for extra brightness.
Frequently Asked Questions
You can swap the whipped feta for a dairy-free feta alternative blended with a plant-based yogurt, though the flavor will be slightly different.
Brussels sprouts, carrots, zucchini, bell peppers, or mushrooms are all great options.
Fresh is best for roasting, but frozen can work if thawed and dried well before roasting.
Yes! Store the roasted veggies and whipped feta separately and assemble when ready to eat.
Whipped Feta Veggie Bowls
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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