Description
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.
Ingredients
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)
Instructions
- 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.
Notes
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