Greek Power Bowls (Printable)
Vibrant bowls with quinoa, roasted chickpeas, fresh vegetables and creamy tzatziki.
# What You Need:
→ Grains Base
01 - 1 cup quinoa (or brown rice), rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fresh 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
10 - 1/2 cup cucumber, finely grated and drained
→ Protein
11 - 1 (15 oz) can chickpeas, drained and rinsed
→ Seasonings for Chickpeas
12 - 1 tablespoon olive oil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon smoked paprika
15 - Salt and pepper to taste
→ Dairy
16 - 1/2 cup feta cheese, crumbled
17 - 1 cup plain Greek yogurt
→ Tzatziki Sauce Ingredients
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 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes to steam, then fluff with a fork.
02 - In a mixing bowl, toss drained chickpeas with olive oil, dried oregano, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast at 400°F for 15-20 minutes until crispy and lightly golden.
03 - In a medium bowl, combine Greek yogurt, grated and drained cucumber, chopped fresh dill, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Stir thoroughly until well blended and smooth. Refrigerate until ready to serve.
04 - Divide the cooked quinoa evenly among four serving bowls. Arrange baby spinach, cherry tomatoes, diced cucumber, red bell pepper, red onion slices, Kalamata olives, and roasted chickpeas in sections over the quinoa.
05 - Top each bowl with crumbled feta cheese and a generous dollop of the prepared tzatziki sauce.
06 - Sprinkle chopped fresh parsley over each bowl and add lemon wedges on the side. Serve immediately while chickpeas are still crispy.
# Expert Suggestions:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The roasted chickpeas add this incredible crunch that makes every bite exciting
02 -
- Roasting the chickpeas until properly crispy is what makes these bowls special, do not rush this step
- The tzatziki tastes significantly better after resting in the fridge for at least an hour
03 -
- Soak sliced red onion in ice water for 10 minutes to remove harsh raw taste
- Use a box grater for the cucumber and squeeze out excess water for the creamiest tzatziki