This Greek Mediterranean bowl starts with a bed of fluffy brown rice or quinoa, layered with crispy potatoes baked in lemon and earthy herbs, fresh tomatoes, salty olives, and buttery chickpeas. Drizzle it with tangy, homemade tzatziki sauce and toss for an easy, filling, and crave-worthy bowl your whole family will want every week. 

At The Produce Moms, we know it can be hard to find new ways to make produce something that your kids actually want to eat. 

This Mediterranean bowl recipe is always a hit with our kids. Their favorite part?… the crispy Greek potatoes that remind them of fresh fries, straight out of the oven. 

This Mediterranean Bowl recipe is sponsored by Wada Farms. 

Don’t let the ingredient list intimidate you—if you follow our instructions, you can get this Greek bowl on the table in about 40 minutes. 

We’ll walk you through how to get the potatoes perfectly crispy with an earthy, herby flavor while you prep your creamy homemade tzatziki sauce and fresh produce. Then it all easily comes together for a filling, hearty bowl your family will want on repeat.

Let’s get started

Related: Greek Potatoes!

Mediterranean Bowl Ingredients

There are a few things that you’ll need for the best Mediterranean bowl. We’ve listed a few of the key, can’t-miss ingredients here, but for the full list, be sure to check out the recipe card before you get started. Then we’ll get started on the first step: making your crispy potatoes.

Wada Farms Smalls Potatoes

If your kids love French fries as much as ours do, this will probably be their favorite part of the entire bowl. We love using Smalls® Mini Artisan Potatoes from Wada Farms because they are almost bite-sized as is. That means they are quick and easy to cut and get super crispy in less time. You can find the Smalls® in the produce department. 

Related: How to Store Potatoes and Sweet Potatoes

Grains

We love using brown rice as the base for this Greek Mediterranean bowl, but you can also switch it up with quinoa. Both are gluten-free options, but quinoa is higher in protein and fiber and cooks faster. Brown rice is more budget-friendly with a milder taste. Try both or swap back and forth each time you make your bowls.

More Produce

You’ll need some lemons, cucumbers, cherry tomatoes, chickpeas, avocado, and olives to make this Mediterranean bowl come to life. Fresh produce adds crunchy textures, vibrant flavor, and bright colors that balance out the hearty potatoes and grains with something light. 

Dairy

Greek yogurt is the base of your tzatziki sauce. Be sure to get full-fat yogurt for a super creamy, tangy sauce that pairs well with the sweet tomatoes, refreshing cucumbers, and crispy potatoes. We like to sprinkle feta cheese over our Mediterranean bowls just before serving, but you can leave it off if you’d like; it’s totally optional.

How to Make Crispy Greek Potatoes

The potatoes are the longest component to prep, so we like to start with these. Then, while they bake, you can prep the rest of your Mediterranean bowl. After you’ve enjoyed your bowl, don’t forget to check out our favorite potato recipes linked later in this blog.

Step 1: Preheat the oven and prep the potatoes.

Preheat the oven to 425℉. 

While the oven preheats, whisk together the chicken stock, olive oil, lemon juice (save the zest for later), garlic powder, salt, and pepper until combined and set aside. 

Cut the potatoes into one-inch pieces (you basically just have to cut them in half), and toss them in the lemon-garlic mixture until coated. 

Step 2: Roast the potatoes.

Spread the potatoes into an even layer and drizzle the liquid mixture evenly over the cut potatoes. Roast for 30 minutes until brown and crispy, tossing halfway through.

When they’re done roasting, toss with fresh herbs and any remaining lemon-garlic mixture. Let them cool for five minutes before adding to your bowl.

How to Assemble Greek Mediterranean Bowls

While your potatoes roast in the oven, you’ll mix together your 10-minute Tzatziki sauce and chop and halve your produce—so it can all be tossed together at the same time.

Step 1: Cook the rice/quinoa.

Cook the rice or quinoa according to the package directions, usually about 20 minutes in a pot of boiling water, on the stovetop.

Step 2: Make the 10-minute Tzatziki sauce.

You can easily do this while the potatoes are roasting. Or, you can skip this step and buy a premade Tzatziki sauce (we won’t judge).

Peel, seed, and chop half of a cucumber with a knife. Use a clean kitchen towel to ring out excess water. Then add the Greek yogurt, minced garlic, fresh dill, lemon juice, salt, and pepper, and mix together. Chill the Tzatziki sauce in the fridge until you’re ready to drizzle your bowl.

Step 3: Prep the produce.

Use a knife to quarter two cucumbers, halve the cherry tomatoes, slice the avocado, and add to a medium bowl. Drain the chickpeas and the olives, add to the produce bowl, and set aside.

Step 4: Assemble the Mediterranean bowl.

Add the cooked rice or quinoa to the bottom of your bowl. Layer with the crispy, herb-tossed Greek potatoes, quartered cucumber bites, chickpeas, halved cherry tomatoes, and avocado slices. Top it with olives, feta, and more fresh herbs, drizzle with tzatziki, and serve!

Why We Love Wada Farms

We love partnering with Wada Farms because the company was founded by parents striving for the American dream who wanted to give their kids high-quality food. Today, they’re one of the nation’s largest providers of potatoes for American families. Their commitment to sustainable growing practices ensures hearty potatoes while taking care of the earth for generations to come.

Related: Celebrate Wada Farms

More Easy Potato Recipes You’ll Love

• Potato Candy – a sweet take on mashed potatoes – you gotta try it!
• Glazed Sweet Potatoes – bake in 30 minutes for an easy weeknight side
• Easy Baker Fajita Potatoes – cook the potatoes in minutes and top with fajita toppings
• Parmesan Oven Roasted Potatoes – best dipped in our homemade ranch
• Irish Potato Cakes – our favorite way to use leftover mashed potatoes