Greek Power Bowls (Printable Format)
Hearty Mediterranean bowls with quinoa, spiced chickpeas, crisp vegetables, and tangy tzatziki sauce.
# What You 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 Steps:
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 Suggestions:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The roasted chickpeas bring this incredible crunch that makes every bite interesting
02 -
- The roasted chickpeas lose their crunch overnight, so eat these bowls right after assembling
- Draining the grated cucumber for tzatziki is the difference between sauce and soup, squeeze it thoroughly
03 -
- Rinse your quinoa until the water runs clear or it will taste bitter and earthy
- Let the roasted chickpeas cool completely so they stay super crispy in the bowl