Classic greek veggies pair with hearty quinoa and kale, fresh herbs, chickpeas, raw veggies, and an oil-free cucumber yogurt tzatziki sauce.
In our old neighborhood, there was a killer kabobs place.
The small restaurant, part of a strip mall, was conveniently located right next to my gym.
I remember ducking out of class long enough to breathlessly place my order, running back in to finish off the last ten minutes of kickboxing with images of kabobs dancing in my head.
The place had this magical green sauce that I now recognize as tzatziki sauce, but at the time just thought of as magic green sauce.
I didn’t know what was in it, but I knew that dipping pita in it was a really good idea.
These Greek Power Bowls with Cucumber Yogurt Tzatziki Sauce remind me of that little gem.
Classic greek veggies paired with hearty quinoa and kale, fresh herbs, toasted pine nuts, decadent herbed nut cheese, and a cucumber yogurt tzatziki sauce.
This isn’t Your Big Fat Greek Wedding’s average salad.
My number one tip for keeping bowls and basic meals interesting and fresh is to create a couple staple sauces that you can mix and match.
I hope this Cucumber Yogurt Tzatziki Sauce becomes one of yours.
While I totally wanted to drive back to the Kabobs place to compare notes, but I decided to share with you, instead!
Sometimes I shy away from greek salads because they tend to be heavy on oil.
These bowls, however, won’t make you feel the least bit weighed down!
They’re oil-free, gluten-free, and protein filled.
I get a lot of questions about why I like to be oil-free.
While I’m not fully oil-free, I just generally feel better getting my fats from whole foods sources (nuts, avocados, seeds, coconut, etc.) as opposed to more processed oils.
It doesn’t always work out (hello, life), but for the most parts I try to create recipes that are oil free without sacrificing flavor.
The cucumber yogurt tzatziki makes these bowls.
I’m migrating towards lighter dressings as the weather gets warmer, and this yogurt tzatziki sauce is refreshing, creamy, and light.
Packed with protein from the chickpeas, quinoa, pine nuts, and herbed nut cheese, this Greek Power Bowl is as macro-nutrient as it is drool-worthy.
Some other additions that I think would be great are olives, hummus, or more veg.
If you make the full recipe, it’s perfect for meal prep because leftovers keep in the fridge for easy workweek lunches.
I like to prep the vegetables, quinoa, and yogurt sauce in advance and throw together for easy working lunches or light dinners.
If you make these Greek Power Bowls with Cucumber Yogurt Tzatziki Sauce, tell it! I’d love to see how your bowls turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more power bowl recipes, check out my Mediterranean Cauliflower Rice Tabbouleh Bowls or my Forbidden Rice Power Bowls with Orange Maple Miso Dressing.
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Classic greek veggies pair with hearty quinoa and kale, fresh herbs, chickpeas, raw veggies, and an oil-free cucumber yogurt tzatziki sauce. Perfect for workweek lunches.
Greek Power Bowls
- 1 15-oz. can chickpeas, drained and rinsed
- 2 cups cooked quinoa
- 6 cups dark leafy greens, like spinach or kale
- 3/4 of one cucumber, diced (save other 1/4 for the sauce)
- 1 pint heirloom cherry tomatoes, halved
- 15 kalamata olives, pitted
- 1/2 red onion, sliced thin
- 1/4 parsley, chopped
- 1/4 cup dill, chopped
Cucumber Yogurt Tzatziki
- 1/2 cup plain almond milk yogurt
- juice from 1/2 lemon (~1 TBSP)
- 1 TBSP runny tahini
- 1 TBSP fresh chopped dill
- 1/2 tsp garlic
- 2–3 TBSP unsweetened almond milk (add as needed to reach desired consistency)
- 1/4 remaining cucumber (seeded and diced)
- Prepare the Cucumber Yogurt Tzatziki by adding yogurt, lemon juice, tahini, dill, garlic powder, almond milk, and remaining cucumber to a blender and blending until smooth. Add more water or almond milk as needed to thin to desired consistency.
- To assemble the bowls, divide the leafy greens and cooked quinoa between bowls and top with cherry tomatoes, cucumbers, red onion, and olives. Pour on cucumber yogurt tzatziki and serve immediately.
- Store leftovers separately in the fridge for 2-3 days and reassemble before serving.
Prep Time does not include time to cook the quinoa
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad, Power Bowl
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
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