Classic Greek vegetables paired with hearty quinoa and kale, fresh herbs, chickpeas, raw veggies, and an oil-free cucumber yogurt tzatziki sauce.
There used to be a tiny kabob shop beside my gym that I loved. I would sneak out of class, place my order, and sprint back to finish my workout while imagining those skewers. The thing I remember most was a bright, tangy green sauce—tzatziki—that made every bite better. These Greek Power Bowls with Cucumber Yogurt Tzatziki Sauce capture that same bright, fresh flavor.
Crisp Greek vegetables meet protein-packed quinoa and chickpeas, sturdy kale, fragrant herbs, toasted pine nuts, and a creamy oil-free cucumber yogurt tzatziki. This is more than a simple salad—it’s a satisfying bowl built for meals and leftovers.
What You Need to Make Greek Power Bowls
For the bowls:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cooked quinoa
- 6 cups dark leafy greens (spinach, kale, or a mix)
- 3/4 of a cucumber, diced (reserve 1/4 for the sauce)
- 1 pint cherry or heirloom tomatoes, halved
- About 15 kalamata olives, pitted
- 1/2 red onion, thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
For the Cucumber Yogurt Tzatziki:
- 1/2 cup plain almond milk yogurt
- Juice from 1/2 a lemon (about 1 tbsp)
- 1 tbsp runny tahini
- 1 tbsp fresh chopped dill
- 1/2 tsp garlic powder (or fresh garlic to taste)
- 2–3 tbsp unsweetened almond milk, to thin
- 1/4 cucumber, seeded and diced
That’s all you need for a fresh, filling bowl.
How to Make Greek Power Bowls
Make the Cucumber Yogurt Tzatziki: combine the almond milk yogurt, lemon juice, tahini, dill, garlic powder, almond milk, and the reserved diced cucumber in a blender. Blend until smooth, adding more almond milk or water to reach your preferred drizzling consistency.
Assemble the bowls: divide the cooked quinoa and leafy greens among bowls. Top with halved cherry tomatoes, diced cucumber, sliced red onion, olives, chickpeas, and chopped herbs. Spoon or drizzle the cucumber yogurt tzatziki over the bowls and serve immediately.
Store leftover components separately in the refrigerator for 2–3 days and reassemble before serving to keep textures crisp.
How to Keep This Bowl Oil-Free
Traditional Greek salads often rely on olive oil, but these bowls skip added oils without losing richness. Fats come from whole-food sources like tahini, pine nuts, and any added avocado or nut-based cheeses. I prefer getting fats from whole foods such as nuts, seeds, and avocados rather than processed oils whenever possible. These bowls are oil-free, gluten-free, and full of plant protein.
Serving Suggestions
The cucumber yogurt tzatziki is the star here—refreshing, creamy, and light. These bowls are balanced with protein from chickpeas, quinoa, pine nuts, and any herbed nut cheese you might add. They work well as meal prep: prepare the quinoa, chop the vegetables, and make the tzatziki ahead of time, then assemble bowls for easy lunches or light dinners.
Optional additions: more olives, a scoop of hummus, extra roasted vegetables, or sliced avocado. Leftovers make great workweek lunches when components are stored separately.
Enjoy!
Ingredients (Concise)
- 1 can chickpeas (15 oz), drained and rinsed
- 2 cups cooked quinoa
- 6 cups dark leafy greens
- 3/4 cucumber, diced
- 1 pint cherry tomatoes, halved
- 15 kalamata olives, pitted
- 1/2 red onion, thinly sliced
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped
- 1/2 cup plain almond milk yogurt
- Juice of 1/2 lemon
- 1 tbsp tahini
- 1 tbsp fresh dill
- 1/2 tsp garlic powder
- 2–3 tbsp unsweetened almond milk
- 1/4 cucumber, seeded and diced (for sauce)
Instructions (Concise)
- Blend the tzatziki ingredients until smooth, thinning with almond milk as needed.
- Divide quinoa and greens among bowls; top with tomatoes, cucumber, red onion, olives, and chickpeas.
- Drizzle with cucumber yogurt tzatziki and serve. Store components separately for 2–3 days.
Notes
Prep time excludes cooking the quinoa. Plan ahead by cooking quinoa and prepping vegetables in advance for easy assembly during the week.
XO Lauren
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