Mediterranean Rice Bowl with Greek-Style Roasted Vegetables

Name: Mediterranean Rice Bowl with Greek-Style Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound sweet potatoes (peeled); 1 pound zucchini; 1 red onion; 1 can chickpeas (drained and rinsed - 15 oz / 400 g can); 1 can diced tomatoes (drained slightly if very watery); 3 tablespoons extra virgin olive oil; 2 cloves garlic; 2 teaspoons dried oregano; ½ teaspoon dried thyme (or rosemary); 1 teaspoons salt (+ black pepper to taste); 1 to 2 cups cooked rice; ½ cup chopped parsley; ½ cup feta cheese (crumbled); ½ cup Greek yogurt (or more to taste); 1 lemon (for zest and juice)

5 from 1 vote

Nico Pallotta

Published Mar 02, 2026

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This Mediterranean rice bowl is what you make when you want a big tray of roasted vegetables turned into a proper, satisfying meal — finished with a cool, creamy yogurt drizzle that pulls it all together.

For more Rice Bowls & Grain Bowls, check out our chickpea shawarma bowl, Greek cauliflower bowl, cauliflower shawarma bowl, and black bean and rice bowl.

Close up of rice bowl with roasted vegetables and creamy yogurt swirl.

A Big Tray of Roasted Vegetables Turned Into a Proper Meal

Louise and I made this for lunch and immediately put it back on the table for dinner. That’s when you know a recipe’s a keeper.

This Mediterranean rice bowl starts as a tray of briam-style roasted vegetables — sweet potatoes, zucchini, chickpeas, tomatoes — all roasted together until tender and caramelised. Then you toss hot rice straight into the pan with feta, parsley and lemon so it picks up every bit of flavour.

Finish with a generous yogurt drizzle and you’ve got a proper, satisfying meal. Plenty of vegetables, protein from chickpeas, good olive oil — practical, flexible, and absolutely weeknight-worthy. Use rice, quinoa or whatever grains you’ve got. It works.

P.S. Want to switch it up? Try our easy tofu rice bowl or our Mediterranean bowl with falafel and hummus — both simple, filling, and built around everyday ingredients.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Sweet potatoes, zucchini, chickpeas, tomatoes, feta, rice, and yogurt on marble table.

Sweet potatoes: bring sweetness and body to this roasted vegetable bowl. Substitute butternut squash, carrots, or regular potatoes.
Zucchini: softens and absorbs flavour as it roasts. Swap with eggplant, bell peppers, or mushrooms.
Chickpeas: add plant protein and make this a proper chickpea rice bowl. Use white beans or lentils instead.
Red onion: turns sweet in the oven. Yellow onion or shallots work too.
Garlic: adds depth. If you’re garlic sensitive, use garlic-infused olive oil instead.
Canned diced tomatoes: create light saucy juices as everything roasts. Fresh chopped tomatoes or crushed tomatoes also work.
Extra Virgin Olive Oil: essential for flavour in any Greek-inspired dinner. Avocado oil is fine if that’s what you have.
Dried oregano and thyme or rosemary: classic Mediterranean flavour. Italian seasoning works in a pinch.
Cooked rice: turns this into a satisfying vegetarian bowl recipe. Substitute quinoa, bulgur, farro, orzo, or even warm pita.
Feta: salty finish. Try goat cheese or leave it out for dairy-free.
Greek yogurt: for the drizzle. Use low-fat Greek yogurt or Skyr for extra protein. Dairy-free yogurt works too.
Parsley and lemon: fresh lift at the end. Dill or mint are great alternatives.

Mediterranean rice bowl with roasted vegetables, feta, and yogurt drizzle.

How to Make Roasted Vegetable Rice Bowl

Step 1. Chop and tray it up

Preheat your oven to 420°F (220°C).

Cut the sweet potatoes and zucchini into similar bite-size pieces. Slice the red onion. Add everything to a large sheet pan with the chickpeas, diced tomatoes, olive oil, garlic, oregano, thyme (or rosemary), salt, and pepper.

Toss well so everything is coated, then spread into a single layer.

Step 1 Chopped sweet potatoes, zucchini, onion, and chickpeas on sheet pan.

Step 2. Roast until it looks right

Roast for about 30 minutes, tossing once halfway. You’re looking for tender vegetables with browned edges.

If the pan still looks watery, roast 5 to 10 more minutes so the juices reduce and concentrate. Longer roasting = more flavor.

If you don’t already have cooked rice, use this time to cook it. It’ll be ready right when the vegetables come out of the oven.

Step 2 Roasted vegetables caramelizing on baking tray with tomatoes and herbs.

Step 3. Make the yogurt drizzle

Stir Greek yogurt with lemon juice, salt, pepper, and cumin or oregano (if using). This is your Greek yogurt sauce for bowls. Add a splash of water if it’s too thick.

Step 3 Greek yogurt mixed with lemon and cumin in small bowl.

Step 4. Turn it into a meal

Add warm cooked rice and crumbled feta straight onto the pan. Sprinkle with parsley and squeeze over fresh lemon.

Toss right on the tray so the rice absorbs the roasting juices and the feta softens slightly.

Step 4 Warm rice and feta tossed with roasted vegetables on sheet pan.

Step 5. Serve

Spoon into bowls and finish with the yogurt sauce. A true sheet pan vegetable dinner that eats like a proper meal.

Step 5 Bowl filled with roasted vegetable rice and yogurt drizzle on top.

Want to Make It Higher in Protein?

This Mediterranean rice bowl already has chickpeas, yogurt, and feta, but if you prefer a higher-protein rice bowl, it’s easy to build on the base.

Keep the flavors simple so they don’t compete with the roasted vegetables.

Grilled, roasted, or rotisserie chicken is the easiest option. Slice and add on top before serving.
Ground turkey sautéed with olive oil, salt, and oregano blends right into the rice and makes it more substantial.
Shrimp cooks in minutes and pairs well with the lemon and herbs. A quick pan-sear is all you need.
For a vegetarian boost, try crispy tofu or baked tofu cubes. They turn this into a more protein-forward vegetarian bowl without changing the overall flavor.

You don’t need a large portion. Just enough to round it out.

The base stays the same — balanced, flexible, and built around vegetables.

Tips

Cut the vegetables evenly: Similar size pieces cook at the same rate. No mushy zucchini, no hard sweet potatoes.
Don’t overcrowd the pan: Spread everything in one layer. If it’s piled up, it will steam instead of roast.
Let the juices reduce: If the pan looks watery after 30 minutes, give it 10 more minutes. Concentrated juices mean better flavour.
Use warm rice: Cold rice won’t absorb the roasting juices as well. Warm grains turn this into a proper meal. You can warm it in the microwave.
Add feta while the vegetables are hot: It softens slightly and blends into the rice instead of staying in firm chunks.
Keep the yogurt thick: A thick yogurt drizzle sits on top and balances the warm vegetables better than a too-runny sauce.
Finish with fresh lemon: Add it at the end, not before roasting. It keeps the flavor bright.

Frequently Asked Questions

Can I make this with quinoa instead of rice?

Yes. Quinoa works very well and keeps the texture light. It turns this into a flexible quinoa or rice bowl recipe depending on what you have on hand.

Can I make this ahead of time?

Absolutely. Roast the vegetables and cook the grains in advance. Store separately, then reheat and assemble with feta and yogurt before serving.

How to store this roasted vegetable bowl?

Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Keep the yogurt sauce separate and add it after reheating.

Can I serve this without dairy?

Yes. Skip the feta and yogurt, or use dairy-free alternatives. The roasted vegetables and grains still carry plenty of flavor.

Is this good for meal prep?

Very much so. It holds up well and reheats easily, making it a practical easy weeknight vegetarian dinner to cook once and eat twice.

More Easy Sheet Pan and Skillet Dinners

If you try this Roasted Vegetable Rice Bowl Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.