Greek Power Bowls (Printable Version)
Nourishing bowls featuring quinoa, crisp vegetables, spiced chickpeas, and tangy tzatziki for a satisfying Mediterranean meal.
# Ingredient List:
→ Grains Base
01 - 1 cup quinoa (or brown rice), rinsed thoroughly
02 - 2 cups water
03 - ½ teaspoon salt
→ Fresh 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
→ Roasted Chickpeas
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 freshly ground black pepper to taste
→ Tzatziki Sauce
15 - 1 cup plain Greek yogurt
16 - ½ cup cucumber, finely grated and drained
17 - 1 tablespoon fresh dill, chopped
18 - 1 garlic clove, minced
19 - 1 tablespoon fresh lemon juice
20 - 1 tablespoon olive oil
21 - Salt and pepper to taste
→ Finishing Touches
22 - ½ cup feta cheese, crumbled
23 - 2 tablespoons fresh parsley, chopped
24 - Lemon wedges for serving
# Step-by-Step Instructions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low heat, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - Preheat oven to 400°F. In a mixing bowl, combine drained chickpeas with olive oil, oregano, smoked paprika, salt, and pepper. Toss 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. Let cool slightly before assembling bowls.
03 - In a medium bowl, combine Greek yogurt, grated and drained cucumber, chopped dill, minced garlic, lemon juice, and olive oil. Season generously with salt and pepper. Whisk until smooth and thoroughly incorporated. Refrigerate for at least 15 minutes to allow flavors to meld.
04 - While chickpeas roast and quinoa cooks, prepare all vegetables. Halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and measure out olives and spinach. Keep vegetables separated in small bowls or on a cutting board for easy assembly.
05 - Divide cooked quinoa evenly among four large bowls. Arrange spinach, tomatoes, cucumber, bell pepper, red onion, olives, and roasted chickpeas in sections over the quinoa. Top each bowl with crumbled feta cheese and a generous dollop of tzatziki sauce. Garnish with fresh parsley and lemon wedges. Serve immediately while chickpeas are still warm.
# Tips from hearthlykitchen:
01 -
- The roasted chickpeas become impossibly crispy and salty like little croutons you want to snack on while cooking
- You can prep everything ahead and assemble bowls all week without the food getting sad or soggy
02 -
- Squeezing every drop of water out of the grated cucumber is what keeps your tzatziki from turning watery and sad
- The chickpeas might seem soft when they first come out of the oven but they crisp up as they cool down
03 -
- Let the roasted chickpeas cool completely before adding them to your bowl or they'll make everything else warm
- Season each element as you go especially the quinoa and vegetables for layers of flavor