Greek Power Bowls (Printable)

Hearty bowls featuring fluffy quinoa, spiced chickpeas, fresh vegetables and tangy tzatziki sauce.

# 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

# How to Make It:

01 - In a medium saucepan, combine quinoa, water, and salt. 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 absorb remaining moisture, then fluff with a fork.
02 - Preheat oven to 400°F. In a 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 for 15-20 minutes until golden and crispy, shaking halfway through.
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. Mix thoroughly until well blended. Refrigerate until ready to serve.
04 - Divide cooked quinoa evenly among four serving bowls. Arrange baby spinach, cherry tomatoes, diced cucumber, 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 tzatziki sauce. Garnish with fresh chopped parsley and lemon wedges on the side. Serve immediately while chickpeas are still crispy.

# Expert Advice:

01 -
  • The crispy roasted chickpeas add this incredible crunch that keeps every bite interesting
  • Everything can be prepped ahead, so weekdays feel effortless instead of chaotic
  • The homemade tzatziki is so good youll want to put it on everything else you make
02 -
  • Grating the cucumber for the tzatziki and squeezing out the excess water prevents your sauce from becoming watery
  • The chickpeas keep getting crispier as they cool, so dont worry if they seem slightly soft right out of the oven
  • Letting the tzatziki sit for at least 30 minutes lets the flavors meld together into something magical
03 -
  • Roast extra chickpeas and keep them as snacks because you will absolutely want more
  • Double the tzatziki recipe because its incredible on sandwiches, roasted potatoes, or straight off the spoon

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