Greek Power Bowls (Printable)

Nourishing bowls featuring quinoa, spiced chickpeas, crisp vegetables, and tangy tzatziki.

# What you'll need:

→ Grains

01 - 1 cup quinoa (or brown rice), rinsed
02 - 2 cups water
03 - ½ teaspoon 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 tablespoon olive oil
12 - 1 teaspoon dried oregano
13 - ½ teaspoon 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 tablespoon fresh dill, chopped
19 - 1 garlic clove, minced
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - Salt and pepper to taste

→ Garnish

23 - 2 tablespoons fresh parsley, chopped
24 - Lemon wedges

# How to make it:

01 - In a medium saucepan, combine quinoa, water, and salt. 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 - In a bowl, 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 - In a bowl, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper. 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 - Add feta cheese and a generous dollop of tzatziki sauce to each bowl.
06 - Garnish with parsley and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The roasted chickpeas get impossibly crispy and add this satisfying crunch that makes the whole bowl come alive
  • You can prep everything ahead and assemble in minutes, which saved me more times than I can count
  • The tzatziki sauce is bright enough that youll want to put it on everything
02 -
  • Dry the chickpeas completely with paper towels before roasting or they will steam instead of crisp
  • Let the roasted chickpeas cool slightly before adding them or they will wilt the fresh vegetables
  • The tzatziki needs at least 15 minutes in the fridge for the garlic to mellow and flavors to marry
03 -
  • Double the tzatziki because you will want it for sandwiches and snacks all week
  • Roast a whole can of chickpeas even though the recipe only calls for one, then eat the extras as a snack

Go Back