I once heard a great food blogger sagely say that bowls were the “millennial version of the casserole.”
And it’s accurate. 🤷♀️
Also, they’re just fun to make. I mean, you get a WHOLE bunch of tasty ingredients that work together and look aesthetically pleasing in color.
Oh! And 3 pro-tip when it comes to making your bowl look Instagrammy…
- Start gathering some spices & oils that look nice together. Got some freshly cracked pepper? Put that on the feta cheese. Have some oil and chili flakes? Pour the oil into the open space of the avocado and lightly sprinkle the flakes on top.
- Color is everything! It’s not necessary for looking pretty, but varying the colors in your bowl can make it especially aesthetic. So for instance down below in the Greek Bowl, I have golden yellow chickpeas (with some red chili flakes), fresh & bright green salad, white feta cheese, purple-brown kalamata olives, and dark red sun-dried tomatoes.
- Check out how some food Instagrammers cut things up. So one of my favorite Instagrammers was a GREAT inspiration for me on how to make food look fancy (even if it took you seconds to do it 😉). They would cut up avocadoes in intricate ways that actually wasn’t hard, but made your food look like it was on 🔥.
Sorry, I’ll get to the recipe, but maybe I should write a whole post on this? 🤷♀️
Ok, so on a sunny late summer day in Vienna, Austria, I decided that it was time to eat something healthy BUT tasty.
(I’m sorry, actually I’m not, but I can’t eat something just for health’s sake. I need it to be good!)
When you travel, it’s so easy to just eat unhealthy food. It’s simple and one less thing to think about.
BUT one of the best things about this bowl, that I discovered when I made it, was that it was beyond fast to make.
I mean, you chop a few ingredients up, quickly shove a couple of things in the oven, place it all together, and it’s all good!
And whether it’s a lunch date or your want to double the recipes and have some friends over, I promise you that you will definitely enjoy this savory and tangy Greek bowl.
- 1/2 Cup Pitted Kalamata Olives
- 1/2 Cup Feta Cheese
- 1 8 oz. Jar of Sun Dried Tomatoes
- 2 Cans of Chickpeas
- Salad (as much as you want)
- 1 Tbs curry
- 1 Tbs garlic powder
- 2 Tsp crushed pepper flaked
- Salt & Cracked Pepper to Taste
- 2 Tbs Olive Oil
- Heat the oven to 400 Degrees F (I like to cook my food fast - I ain’t waitin’).
- Pour the chickpeas on a baking pan, then drizzle olive oil and sprinkle seasonings on top. Add the sun-dried tomatoes, then place in the oven for 10 minutes.
- Cut pitted olives in half.
- Once the chickpeas and sun-dried tomatoes are finished, separate the two, and take a knife and fork and cut the sun-dried tomatoes up into smaller pieces.
- Prep the bowls by placing a bed of lettuce in first, feta cheese, pitted Kalamata olives, then the chickpeas and sun-dried tomatoes once done cooking.
Prep Time: 7 minutes Cook Time: 10 minutes Total Time: 17 minutes