Loaded orzo bowls with roasted vegetables and fried feta — yes, please. This recipe is one you’ll want to save: comforting, bright, and endlessly customizable.
If you follow me on Instagram, you know I’m currently obsessed with fried feta. It’s that crisp, salty finish that elevates everything, and it’s the star of this bowl.
I make this meal constantly, swapping ingredients with the seasons and whatever I have on hand. The structure stays the same: a creamy base, a grain, roasted vegetables, crispy chickpeas, and fried feta — finished with herbs and a crunchy sprinkle of nuts.
Okay, so what’s in this orzo bowl?
- a generous smear of garlicky cashew cream
- tender orzo
- roasted Brussels sprouts and sweet potatoes
- crispy roasted chickpeas
- golden fried feta
- fresh herbs or microgreens
- a scattering of crunchy pistachios
Doesn’t that sound irresistible?
Recipe Variations
These bowls are intentionally flexible. Think of the recipe as a guideline you can adapt by season, preference, or pantry finds.
Customize the vegetables by season:
- Winter: Brussels sprouts and sweet potatoes
- Spring: Asparagus and yellow squash
- Summer: Cherry tomatoes and zucchini
- Fall: Butternut squash and kale
All of these combinations work beautifully — I’ve made each and they’re consistently delicious.
Choose your grain:
- Orzo
- Brown or wild rice
- Pearl couscous
- Quinoa
- Short-cut pasta like fusilli or penne
Each option gives a slightly different texture and heartiness, so pick what you prefer.
Finishing touches:
- Fresh basil, oregano, or parsley
- Microgreens
- Balsamic glaze
- Extra virgin olive oil
- Pine nuts or pistachios
- A squeeze of lemon
- Flaky sea salt
I usually combine a few of these — the acidity of lemon or balsamic, fresh herbs, and a nutty crunch make the bowl sing. But the one constant? Fried feta. It’s non-negotiable.
How to make these orzo bowls
Start by making the cashew cream. A high-powered blender or food processor gives the silkiest texture; blend soaked cashews with cold water, garlic, lemon, and a pinch of salt until very smooth.
Chop your vegetables and toss them with chickpeas, a drizzle of olive oil, and your seasonings. Roast at a high temperature until the veg are caramelized and the chickpeas are crisp.
For the feta: slice the block into planks and coat each piece lightly with cornstarch. If you have time, freeze the coated planks for 10–20 minutes to help prevent melting. Heat a couple of tablespoons of olive oil in a good nonstick pan over medium-high heat and fry the feta 1–2 minutes per side until golden. Work quickly so the cheese doesn’t soften too much.
Cook orzo according to package directions.
To assemble, spread a generous dollop of cashew cream on the plate. Add a scoop of orzo, top with roasted vegetables and chickpeas, and place a few pieces of fried feta on top. Finish with herbs or microgreens, a drizzle of balsamic glaze or olive oil, a squeeze of lemon, and a sprinkle of pistachios and flaky sea salt.
FAQ
Yes — I love prepping components ahead. Store the cashew cream, roasted vegetables, and cooked grain separately. Fried feta is best made just before serving, though you can reheat it if needed.
Keep components in airtight containers or pack portions into meal-prep containers. Assemble bowls when you’re ready to eat for the freshest texture.
Absolutely. The recipe is flexible — substitute seasonal vegetables and use any grain or pasta you like.
If you love this recipe you will also love…
Roasted Squash and Farro Salad
Mediterranean Rice Bowls
Arugula Salad with Beets and Goat Cheese
Brussels Sprouts Salad
Watch how to make these orzo bowls
I love seeing your versions — share a photo on Instagram or leave a comment if you try this recipe!
Orzo Bowls with Fried Feta and Roasted Veggies
4.9 from 8 reviews
- Author: Erica
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
Description
These orzo bowls layer silky cashew cream, tender orzo, roasted Brussels sprouts and sweet potatoes, crispy chickpeas, and golden fried feta for a satisfying, flavorful meal.
Ingredients
- 2 small sweet potatoes, cubed
- 8 oz Brussels sprouts, quartered
- 1 can chickpeas, rinsed and patted dry
- Extra virgin olive oil
- 1/2 teaspoon each: fresh cracked pepper, sea salt, garlic powder, smoked paprika, all-purpose seasoning
Cashew cream
- 1 cup roasted cashews, soaked
- 1/2 cup cold water
- 2 cloves garlic
- juice of 1/2 lemon
- 1/2 teaspoon sea salt
Fried feta
- 6 oz block feta, sliced into planks
- 1–2 tablespoons cornstarch
- Extra virgin olive oil, for frying
Assembly
- 1 cup orzo, cooked according to package
- Fresh herbs like basil, oregano, or parsley
- Balsamic glaze (optional)
- Chopped pistachios
- Microgreens (optional)
Instructions
Cashew cream
Soak cashews in hot water for 15–20 minutes, then drain. Blend the soaked cashews with water, garlic, lemon juice, and salt in a high-powered blender or food processor until very smooth and creamy.
Veggies
Preheat the oven to 425°F (220°C). Toss the Brussels sprouts, sweet potatoes, and chickpeas with a drizzle of olive oil and the seasonings. Roast until caramelized and crisp, about 20–30 minutes depending on size.
Feta
Slice the feta into planks and coat lightly with cornstarch, shaking off excess. If possible, freeze the coated planks for 10–20 minutes to help prevent melting. Heat 1–2 tablespoons of olive oil in a nonstick pan over medium-high heat and fry the feta 1–2 minutes per side until golden. Transfer to a paper towel.
Assembly
Cook the orzo according to package directions. Spread a generous dollop of cashew cream on each plate, add a serving of orzo, top with roasted vegetables and chickpeas, and finish with fried feta. Garnish with fresh herbs, a drizzle of balsamic glaze or olive oil, pistachios, microgreens, and flaky sea salt.
DIG IN.
Notes
To make this vegan, substitute tofu for the feta and pan-fry until golden.
You can swap orzo for pearl couscous, rice, quinoa, or another grain.
Nutrition values are estimates and will vary by ingredient brands and portion sizes.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 502
- Sugar: 7.4 g
- Sodium: 1055 mg
- Fat: 22.4 g
- Carbohydrates: 60.1 g
- Protein: 18.9 g
- Cholesterol: 37.9 mg