Mediterranean Rice Bowl with Greek-Style Roasted Vegetables

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.

Full ingredients and substitutions are in the recipe box below.

• 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.

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 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.

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 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 5. Serve

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

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.

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• Mediterranean lentils and rice

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.