Sheet Pan Greek Veggie Feta Bowls

Greek Veggie Feta Bowls with tzatziki, crispy chickpeas, dill, and marinated onions.

5 from 4 votes

Sheet Pan Greek Veggie Feta Bowls

These high-protein Sheet Pan Greek Veggie Feta Bowls are flavor packed. Baked feta, caramelized roasted veggies, crispy chickpeas, creamy tzatziki—all topped off with a zesty pepperocini sauce! Yum! This delicious, hearty, and healthy meal is definitely worth the effort. (Gluten Free, Vegan option).

Prep Time15

Cook Time40

Total Time55

Servings:

Author: Bri Beaudoin

Ingredients

Roasted Veggies & Baked Feta

1 small head garlic
1 lb chopped yellow potatoes (1-inch/2.5cm chunks)
2 tablespoons extra virgin olive oil (divided)
1 tablespoon dijon mustard
12 ounces cubed feta (¾-inch/1.9 cm cubes, see note 1)
2 sliced bell peppers
¼ teaspoon fine sea salt
¼ teaspoon black pepper

Crispy Chickpeas

2 (14 fl oz/398 ml) cans chickpeas (drained and rinsed)
1 tablespoon extra virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon fine sea salt

Marinated Onions & Pepperocini Sauce

2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon dried oregano
¼ teaspoon fine sea salt
1 cup thinly sliced red onion
¼ cup finely chopped pepperocini
2 tablespoons chopped fresh dill (more for serving)

For Serving

1 cup chopped cucumber
2 cups baby tomatoes
1 cup tzatziki (see note 1)
cooked rice (optional)

US Customary - Metric

Instructions

Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat oven to 425℉ (220℃).
Start Roasted Veggies: Trim the top ¼-inch (0.6 cm) off 1 small head garlic, then put garlic on foil. Transfer it to a large parchment-lined baking sheet, along with 1 lb chopped yellow potatoes. Drizzle 1 tablespoon extra virgin olive oil mostly over the potatoes—and a bit over the garlic. Wrap garlic tightly in foil. Add 1 tablespoon dijon mustard to the potatoes, toss to coat. Bake on the upper rack for 15 minutes.
Crispy Chickpeas: Meanwhile, scatter 2 (14 fl oz/398 ml) cans chickpeas on a second parchment-lined baking sheet. Pat dry with a kitchen towel. Add 1 tablespoon extra virgin olive oil, ¼ teaspoon smoked paprika, and ¼ teaspoon fine sea salt. Toss to coat. Bake on the lower rack until crispy, 35 to 40 minutes.
Finish Roasted Veggies: After 15 minutes, add 12 ounces cubed feta and 2 sliced bell peppers to the baking sheet of potatoes. Drizzle feta and peppers with 1 tablespoon extra virgin olive oil, toss to coat. Sprinkle everything (including potatoes) with ¼ teaspoon fine sea salt and ¼ teaspoon black pepper. Return to the upper rack and bake until golden brown, about another 25 minutes.
Marinate Onions: Meanwhile, in a medium bowl, whisk together 2 tablespoons red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon dried oregano, and ¼ teaspoon fine sea salt. Scatter in 1 cup thinly sliced red onion, toss to coat. Let onions marinate while the veggies roast, at least 20 minutes.
Pepperocini Dressing: Once the veggies are roasted, remove garlic from foil. Let cool slightly. Use a fork to scoop the onions out of the marinade—and transfer onions to a small bowl. (Keep as much of the marinade in the bowl as possible). Squeeze the roasted garlic into the marinade and use the fork to smash garlic into a paste. Stir in ¼ cup finely chopped pepperocini, and 2 tablespoons chopped fresh dill.
Serve: Divide roasted veggies, baked feta, crispy chickpeas, and marinated onions into bowls (with cooked rice , if using). Divide and top with 1 cup chopped cucumber, 2 cups baby tomatoes, and 1 cup tzatziki. Drizzle with the pepperocini sauce and garnish with more dill.

Notes

Vegan option: Use vegan tzatziki and vegan feta. Vegan feta varies by brand, but you'll likely want to add that at the end (without baking).
Storage tips: Store cooked components separate from fresh, to make reheating easier. The roasted chickpeas will soften over time, but they'll still be delicious! Enjoy leftovers within 3 days.

Nutrition