Go Back
–+ servings
Side view close-up of Greek rice bowls.
Print Recipe
5 from 1 vote

Greek Rice Bowls with Whipped Feta

These rice bowls are loaded with fresh veggies and a delicious whipped feta spread. Use leftover rice for a no-cook, build-your-own meal.
Prep Time15 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Greek
Keyword: greek rice bowls, greek rice bowls with feta
Servings: 2
Calories: 398kcal
Author: Abbey McDermott

Equipment

Ingredients

Feta Spread

  • 14 ounces block feta cheese I prefer Greek sheep's milk feta
  • 4 ounces whipped cream cheese or block cream cheese, softened to room temperature
  • 1 lemon juiced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Rice Bowls

  • 2 cups cooked white or brown rice
  • 1 cup sliced cucumbers
  • 1 cup halved cherry or grape tomatoes
  • ½ cup sliced red onions
  • ½ cup kalamata olives
  • pita chips for serving

Garnishes

  • olive oil
  • flaky sea salt and black pepper
  • basil, parsley, or cilantro

Instructions

Feta Spread

  • Add the feta cheese to the bowl of a food processor. Pulse a few times until the cheese resembles crumbs. Add the cream cheese, oregano, thyme, garlic powder, and lemon juice. Process until the mixture is creamy and smooth, about 2 minutes, scraping the bowl down as needed. If the mixture is too thick, add a splash of cream and blend until smooth.
  • Transfer to a bowl. Refrigerate extra spread.

Greek Rice Bowls

  • To assemble, divide the rice between two bowls. Top with cucumbers, onions, tomatoes, and olives. Add a generous spoonful of whipped feta. Finish with a drizzle of olive oil. Season with salt and pepper. Garnish with basil, parsley, or cilantro. Serve with pita chips.

Notes

  1. This recipe yields 2 cups of whipped feta.  Save the extra for snacking, spreading on burgers, or adding to veggie wraps.
  2. The feta spread can be made several days in advance.
  3. Add roasted chicken, salmon, or shrimp for added protein.
  4. The rice can be substituted with farro or quinoa.  Goat cheese can be used in place of the feta.  See additional substitution notes in the blog post.

Nutrition

Calories: 398kcal | Carbohydrates: 57g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 834mg | Potassium: 531mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1012IU | Vitamin C: 16mg | Calcium: 202mg | Iron: 2mg