Whipped Feta Veggie Bowls

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.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 985 kcal per serving

Ingredients

4 cups - butternut squash
1 large head - broccoli
1 small head - cauliflower
½ - red onion
30 ounces - chickpeas
3 tablespoons - olive oil
1 tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
½ tsp - smoked paprika
6 ounces - feta cheese
1 cup - plain Greek yogurt
1 tbsp - olive oil
1 tbsp - lemon juice
Black pepper
quinoa, farro, or rice
fresh herbs

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.

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