Greek Power Bowls (Printable Version)
Hearty bowls featuring quinoa, spiced chickpeas, crisp vegetables, and tangy tzatziki sauce.
# What You'll Need:
→ Grains
01 - 1 cup quinoa (or brown rice), rinsed
02 - 2 cups water
03 - 1/2 tsp salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - 1/4 red onion, thinly sliced
08 - 1 cup baby spinach or mixed greens
09 - 1/2 cup Kalamata olives, pitted and halved
→ Protein
10 - 1 (15 oz) can chickpeas, drained and rinsed
11 - 1 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1/2 tsp smoked paprika
14 - Salt and pepper to taste
→ Dairy
15 - 1/2 cup feta cheese, crumbled
→ Tzatziki Sauce
16 - 1 cup plain Greek yogurt
17 - 1/2 cup cucumber, finely grated and drained
18 - 1 tbsp fresh dill, chopped
19 - 1 garlic clove, minced
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - Salt and pepper to taste
→ Garnish
23 - 2 tbsp fresh parsley, chopped
24 - Lemon wedges
# How to Make It:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
02 - Toss chickpeas with olive oil, oregano, smoked paprika, salt, and pepper. Spread on a baking sheet and roast at 400°F for 15–20 minutes until crispy. Let cool slightly.
03 - Mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a bowl. Stir well and refrigerate until ready to use.
04 - Divide quinoa among four bowls. Arrange spinach, tomatoes, cucumber, bell pepper, red onion, olives, and roasted chickpeas on top.
05 - Top each bowl with feta cheese and a generous dollop of tzatziki sauce. Garnish with parsley and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The roasted chickpeas add this incredible crunch that makes every bite exciting
- You can prep everything ahead and assemble in minutes for busy weekdays
02 -
- Let the roasted chickpeas cool completely before adding them to your bowl, otherwise they will steam the fresh vegetables
- The tzatziki tastes best after at least 30 minutes of chilling, so make it first while you prep everything else
03 -
- Use a box grater for the cucumber and squeeze it tightly in a clean towel or paper towels to remove excess water
- Warm the quinoa slightly before assembling if it has been refrigerated—the contrast with crisp vegetables is lovely