Greek Power Bowls (Printable Version)
Vibrant bowls featuring quinoa, roasted 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 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, then fluff with a fork.
02 - Toss chickpeas with olive oil, oregano, smoked paprika, salt, and pepper in a bowl 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 browned. Let cool slightly.
03 - Mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper in a medium bowl. Stir until well combined. Refrigerate until ready to serve.
04 - Divide cooked quinoa evenly among four bowls. Arrange spinach, tomatoes, cucumber, bell pepper, red onion, olives, and roasted chickpeas on top of the quinoa in sections.
05 - Sprinkle crumbled feta cheese over each bowl and add a generous dollop of tzatziki sauce.
06 - Garnish bowls with chopped fresh parsley and lemon wedges. Serve immediately while chickpeas are still warm.
# Expert Advice:
01 -
- Everything can be prepped ahead, making weeknight lunches feel special
- The tzatziki sauce transforms ordinary ingredients into something extraordinary
02 -
- Completely drying the chickpeas before roasting is the secret to getting them crispy instead of steamed
- Lettting the tzatziki sauce rest for at least 15 minutes transforms the flavor completely
03 -
- Use a box grater for the cucumber instead of chopping it for an incredibly smooth tzatziki texture
- Warm the quinoa slightly before assembling to create a wonderful temperature contrast with the cool vegetables