Lunch bowls are one of our favourite ways to lunch – you can pack them with fresh veggies, delicious flavours – way better than a boring sandwich! These portable little salad bowls definitely brighten up workday lunch.
Greek salad lunch bowl ingredients
- 1 medium sweet potato – peeled and diced into bitesize chunks
- 1/2 tbs rapeseed oil
- handful of spinach
- 1 large vine tomato – sliced into wedges
- 1/4 cucumber – sliced
- handful of black olives
- 40g feta cheese – cubed
- 1/4 small red onion – finely sliced
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- pinch dried oregano
- sea salt and black pepper
- small handful of chopped flat leaf parsley
- wedge of lemon to serve
how to make greek salad lunch bowls
- Heat the oven to 200C – add the chopped sweet potato to a small roasting tin – toss in the rapeseed oil and roast for around 15 – 20 minutes (or until the potatoes are cooked)
- Once the potatoes are cooked – cool them completely if you are making this lunch as pack lunch.
- To make up the lunch bowl – add the spinach, potatoes, tomatoes and cucumbers to the bowl. Top with feta cubes, black olives and few red onion slices and the flat leaf parsley.
- Whisk up the dressing – by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper.
- Pour the dressing over the salad just before eating.
Make Greek Salad Lunch Bowls your way
- Add in some sliced grilled chicken
- Switch the spinach for rocket leaves
- Add in some couscous or quinoa
How to serve Greek Salad Lunch Bowls
- Perfect as an easy lunch at home.
- Great for spring and summer
- Take as pack lunch for work
PS… you might also just love our Spelt Salad with Halloumi & Beets
More easy lunch recipes
- Falafel lunch bowl – a quick and easy healthy lunch bowl bursting with flavour and goodness!
- Apple and walnut salad – a tasty salad with tangy Cheddar cheese, great served with crusty bread for an easy meal.
- Mexican hotdogs (ad feature recipe) – load up those hotdogs Mexican style with our tasty loaded dogs – quick, easy and perfect for Friday night dinner.
Get lots of fresh and healthy salad recipes here
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Greek Salad Lunch Bowl
Totally delicious Mediterranean lunch bowl
Ingredients
- 1 medium sweet potato - peeled and diced into bitesize chunks
- 1/2 tbs rapeseed oil
- handful of spinach
- 1 large vine tomato - sliced into wedges
- 1/4 cucumber - sliced
- handful of black olives
- 40g feta cheese - cubed
- 1/4 small red onion - finely sliced
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- pinch dried oregano
- sea salt and black pepper
- small handful of chopped flat leaf parsley
- wedge of lemon to serve
Instructions
- Heat the oven to 200C - add the chopped sweet potato to a small roasting tin - toss in the rapeseed oil and roast for around 15 - 20 minutes (or until the potatoes are cooked)
- Once the potatoes are cooked cool them completely if you are making this lunch as pack lunch.
- To make up the lunch bowl - add the spinach, potatoes, tomatoes and cucumbers to the bowl. Top with feta cubes, black olives and few red onion slices and the flat leaf parsley.
- Whisk up the dressing by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper.
- Pour the dressing over the salad just before eating.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 505Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 36mgSodium: 1176mgCarbohydrates: 51gFiber: 12gSugar: 19gProtein: 13g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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