I’m starting to get on the “bowl” bandwagon! I’ve made a few here and there in the past (my 100 Days of Real Food: On a Budget cookbook has both “Burrito Bowls” and “Deconstructed Spring Roll Bowls” in the school lunch section), but lately, as I’ve been trying to think of new tasty, HEARTY, vegetarian dinner ideas, I just keep coming back to this concept. This Greek roasted vegetables with couscous bowl is just that!
Vegetarian Greek Vegetables With Couscous Bowl
Also, you can, of course, easily add in some meat if you want! There are just dozens and dozens of options when it comes to putting dinner bowls together, including this couscous bowl, which is the fun part about it (in my opinion).
Reasons I Love Dinner Bowl Recipes:
- Great for busy families (like us!) who often have activities right smack-dab in the middle of dinner (happens three nights a week at our house this school year). This is a super easy meal to cover and save for those who get home late or need to eat early.
- Works very well as leftovers whether you’re eating at home or need to pack up some lunch to-go (that you can eat cold or reheat—tasty either way).
- Very easy to make these into hearty meatless meals, although it’s super easy to add meat as well if you want!
- There are loads of options between the base (couscous for this recipe), toppings, and sauce. If your people don’t love the first combo you try, simply try again with some different flavors!
- Lastly, if you keep the veggies separate while roasting, then everyone can pick and choose what they want. I don’t mind if my kids skip over half of what’s on these baking sheets because they will end up with at least some produce on their plate—I mean in their bowls, haha. It also means I was able to include olives, which my husband and I love—but both our children despise.
Here are the veggies ready to go in the oven!
What’s your favorite “bowl” that you’ve tried? My husband and I loved this couscous and vegetable combo below, so I definitely see more of these in our future!