Vegan Greek Dinner
dinner

Vegan Greek Dinner

0 Servings
30 Minutes

This dinner has a few moving parts, but it is all worth it! It makes enough leftovers for you to eat for lunch later this week. You can get the kids (or husband) involved in things like mixing the homemade tzatziki and hummus if you choose to make your own! Don’t forget to roast your veggie’s tonight for your Roasted Veggie Wrap. 

INGREDIENTS


    For the Potatoes
  • 1.5
    lbs
    russet potatoes
  • 0.25
    Cup
    olive oil
  • 2
    Tablespoon
    lemon juice (juice of 1 lemon)
  • 2
    Teaspoon
    dried oregano
  • Salt & pepper
  • Hummus, to serve
  • Tzatziki, to serve
    View
  • 2
    pieces naan bread or pita, to serve
  • For the Greek Salad
  • 1
    Cup
    cherry tomatoes, sliced in half
  • 2
    Cup
    long English cucumber, cut into 1/2" pieces
  • 0.5
    Cup
    sliced red onion
  • 2
    Cup
    bell pepper, diced
  • 1
    Cup
    crumbled vegan feta cheese
  • 0.5
    Cup
    pitted kalamata olives
  • .25
    Cup
    olive oil
  • 2
    Tablespoon
    red wine vinegar
  • 2
    Teaspoon
    dried oregano
  • 0.5
    Teaspoon
    salt
  • 0.5
    Teaspoon
    pepper
  • 0.5
    Teaspoon
    sugar
Lower Carb Option

Skip the potatoes and make extra Greek salad.

INSTRUCTIONS

1.

Preheat oven to 400 F and line a baking sheet with parchment paper.

2.

Wash and cut the potatoes in wedges and toss with the olive oil, lemon juice, dried oregano, and salt and pepper. Arrange on the prepared baking sheet and cook in the oven for 25-30 minutes or until tender and golden, flipping halfway through.

3.

Make the tzatziki and hummus (if making homemade – option to use store-bought).

4.

While the potatoes are baking, toss together all the Greek salad ingredients. Set aside half of everything for lunch tomorrow, divide the remaining between plates and enjoy.

Nutrition Information

Calories
506 per serving
Carbs
52g per serving
Protein
6.3g per serving
Fat
32.6g per serving
Fiber
6.3g per serving
Sodium
458mg per serving
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