This fresh & flavorful Greek quinoa bowl is filled with nourishing quinoa, crisp veggies, and tossed in creamy tzatziki.
Whether you're looking for a new dish to add to your dinner rotation or meal prepping lunches for the week ahead, this recipe is perfect for all occasions!
Try my Greek Cucumber Salad and my Greek Orzo Salad next.
Jump to:
Reasons You'll Love This Recipe
- Vegan/Vegetarian: Depending on how you make this recipe it is originally vegan but can be easily made vegetarian as well by swapping the feta for a plant-based variation.
- Gluten-Free: We don't use any wheat/gluten products in this power bowl.
- Meal Prep Friendly: You can enjoy this power bowl freshly made or meal prep it for later.
- Easy Substitutions: This recipe is easy to change up so you can make it exactly how you like with simple substitutions.
Ingredient Notes
Quinoa: We use quinoa as our base for this power bowl.
Protein: Our main source of protein is chickpeas. They are tossed in salt & pepper and lightly toasted in the oven for a little extra texture and flavor.
Cheese: Feta cheese helps to make this bowl extra delicious! You can use plant-based Feta (I like Follow Your Heart brand) or regular feta.
Vegetables: This Greek power bowl uses several fresh vegetables like cucumbers, tomatoes, and red onion.
Note: head to the recipe card below for a full list of ingredients & quantities.
Substitutions & Additions
Grains: We use quinoa as the grain base for this recipe but you can swap it out for any other grain such as rice, farro, or couscous.
You can also omit the grains and substitute leafy greens instead if you prefer.
Sauce/Dressing: This recipe calls for Tzatziki and a greek vinaigrette. You can omit one or swap for hummus and any other type of dressing that you like best.
Veggies: You can remove, add more of, or swap out any of the fresh vegetables in this recipe.
Step by Step Instructions
Step 1: Cook the quinoa according to package instructions. Allow to cool slightly after cooking.
Step 2: Preheat the oven to 350 degrees. Drain and rinse the chickpeas then toss them in the salt, pepper, and olive oil. Roast them in the oven for about 10 minutes or until they turn golden and slightly crispy.
Step 3: Mix together the ingredients for the Greek dressing and set it aside.
Step 4: Wash and prep all the vegetables. Assemble all ingredients of the power bowl and toss everything in the Greek dressing.
Frequently Asked Questions
Yes, this Mediterranean power bowl can be enjoyed fresh or can be meal prepped in advanced and enjoyed up to four days if stored in the refrigerator in a closed container. If you do store this for later, store the dressing separately and add to the bowl when serving.
Yes! You can choose a plant-based feta and tzatziki to make this recipe entirely plant-based/vegan. You can also swap out the honey in the dressing for agave nectar or maple syrup.
More Power Bowl Recipes to Try Next
If you loved this recipe or any recipe on my website, please consider leaving a star rating or a comment below. I love hearing your feedback!
Greek Quinoa Bowl
Ingredients
- 1 cup quinoa uncooked
- 1 can chickpeas
- 2 teaspoon olive oil
- ½ teaspoon salt
- ½ tsp pepper
- 1 cup cucumbers
- 1 cup tomatoes
- ½ cup olives
- ¼ cup red onion
- ½ cup hummus
- ½ cup feta regular or plant-based
- ½ cup tzatziki
- ¼ cup Greek dressing
Greek Dressing Ingredients
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- ½ teaspoon oregano
- ½ teaspoon honey
- pinch salt & pepper
Instructions
- Cook the quinoa according to package instructions.
- Preheat the oven to 350 degrees. Drain and rinse the chickpeas then toss them in the salt, pepper, and olive oil. Roast them in the oven for about 10 minutes or until they have a slight bite to them.
- Mix together all ingredients for the Greek dressing and set it aside.
- Wash and prep all veggies. Assemble all ingredients in one large bowl or several smaller bowls. Toss in the dressing and enjoy!
Leave a Comment