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Mediterranean bowl with green potatoes, avocado and olives.

Ultimate Mediterranean Bowl with Greek Potatoes (vegan)

Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

Greek Roasted Potatoes

  • 5 pounds potatoes
  • 1 cup vegetable stock
  • ¼ cup oil
  • ¼ cup lemon juice
  • 1 tbsp oregano, dry leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • 1 tbsp vegan butter (optional)

Roasted Red Pepper Harissa Sauce

  • 1 - 2 red peppers, roasted
  • ½ cup almonds
  • 2 cloves garlic
  • ½ cup whole peeled San Marzano tomatoes, canned
  • ¼ cup sun-dried tomatoes (in oil)
  • 2-4 tsp harissa seasoning (to taste)
  • 2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • ¼ - ½ cup parsley

Additional Bowl Ingredients

  • 1 cucumber, cut into quarters (chunks)
  • lemon juice, S&P
  • 10 - 12 cherry tomatoes, halved
  • 1 avocado, sliced
  • 10 olives, black or green
  • 1-2 cups cooked brown rice or quinoa (optional)
  • vegan feta cheese (optional)

Instructions

  • Preheat oven to 400º F
    Make Vegetable stock (I use Better than Bouillon).

GREEK ROASTED POTATOES 

  • 3-5 pounds of potatoes, I used the small (mini) potatoes and cut the bigger ones in half. The original recipe uses russets, cut in half lengthwise and then into wedges.
  • Place in large roasting pan and cover with remaining ingredients (vegetable stock to sea salt), toss well to incorporate.  
  • Place pan in preheated oven, tightly covered, for 30 minutes.  Remove lid, stir well, and continue to cook for an additional 20-30 minutes (depending on how large your potatoes are). 
  • If you want the potatoes a little crispier, add the butter and broil for the last minute or two.

ROASTED RED PEPPER HARISSA SAUCE

  • Combine all ingredients in the bowl of a food processor and pulse until desired consistency is reached.
  • You can use fresh tomatoes instead of canned, and jarred roasted red peppers instead of roasting your own but this will change the flavour somewhat.

PUTTING IT ALL TOGETHER

  • For this bowl I had some leftover brown rice so I used that up (you can use any grain, rice, quinoa or skip).
  • Slice cucumbers or cut into chunks, add a squeeze of fresh lemon juice and a sprinkle of salt.
  • Add a pile of greens to a bowl, some roasted Greek potatoes, red pepper sauce, cucumber slices, a few cherry tomato halves, half an avocado, a few olives, vegan feta cheese (optional), fresh oregano/parsley and hot pepper flakes for garnish.
  • Serve as a bowl or in a pita and enjoy for dinner or lunch.

Notes

To save time, make the roasted potatoes up to a few days in advance then just warm on the stove before serving.
The homemade vegan feta cheese is spectacular. It can be made a week in advance and stored in the fridge.
This recipe is adaptable, add any leftover bits and bobs you have to use up in the fridge.