Greek Power Bowls (Printable version)
Hearty bowls featuring quinoa, crisp vegetables, spiced chickpeas, and tangy tzatziki for a satisfying Mediterranean meal.
# What you'll need:
→ Grains
01 - 1 cup quinoa or brown rice, rinsed
02 - 2 cups water
03 - ½ tsp salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - 1 red bell pepper, diced
07 - ¼ red onion, thinly sliced
08 - 1 cup baby spinach or mixed greens
09 - ½ 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 - ½ tsp smoked paprika
14 - Salt and pepper to taste
→ Dairy
15 - ½ cup feta cheese, crumbled
→ Tzatziki Sauce
16 - 1 cup plain Greek yogurt
17 - ½ 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
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
02 - Preheat oven to 400°F. Toss drained chickpeas with olive oil, oregano, smoked paprika, salt, and pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet and roast for 15-20 minutes, stirring halfway through, until crispy and golden. Let cool for 5 minutes.
03 - Combine Greek yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, and olive oil in a medium bowl. Season with salt and pepper to taste. Mix thoroughly until smooth and well incorporated. Refrigerate until assembly.
04 - Halve the cherry tomatoes. Dice the cucumber and red bell pepper into ½-inch pieces. Thinly slice the red onion into half-moon shapes. Keep vegetables separated on a cutting board or in small bowls.
05 - Divide cooked quinoa evenly among four shallow bowls. Arrange spinach in one section, then create mounds of tomatoes, cucumber, bell pepper, red onion, and olives around the bowl. Top with roasted chickpeas.
06 - Sprinkle crumbled feta cheese over each bowl. Add a generous dollop of tzatziki sauce to the center. Garnish with chopped parsley and fresh lemon wedges on the side. Serve immediately while chickpeas are still warm.
# Expert Tips:
01 -
- You can prep all the components ahead and assemble in minutes
- The roasted chickpeas add an incredible crispy texture that everyone asks about
02 -
- Really squeeze the grated cucumber before adding it to the tzatziki or your sauce will be watery
- Let the roasted chickpeas cool slightly so they stay crispy instead of getting soggy
03 -
- Rinse your quinoa thoroughly unless you want it to taste bitter
- Toast the quinoa in a dry pan before cooking for an even nuttier flavor