Dig into this delightful bowl brimming with all your favorite Greek ingredients: feta, tomato, cucumber, tzatziki, oregano, and more…
Sometimes I just want to eat a rainbow for lunch, you know? This healthy Greek bowl satisfies that full-body craving with something bright, beautiful, and delicious. It has all my favorite Greek flavors, from aromatic oregano and garlic to tangy tomato and creamy tzatziki. With a base of white quinoa, not only does it have a dynamic mix of flavors and textures, but also a high nutrient density that keeps you full for hours.
I recommend preparing the ingredients at the beginning of the week and storing each separately in the fridge for continual use. That way, you can mix and match different veggies and proteins to your liking, all with the same great flavors.
The best part of this dish is how dynamic it is; you can dress it up with extra ingredients or dress it down to keep it simple, and it still tastes amazing. Whether you make it for yourself or your whole family, it’s sure to satiate and energize.
Is a Greek Bowl Healthy?
I said it from the get-go because it’s true: this is one healthy bowl! It’s got a rich array of vitamins and minerals with all those precious veggies, and quinoa, as a pseudo grain, is one hundred percent gluten-free and full of fiber and protein.
There are no added sugars or preservatives in this recipe, and you get to control the quality of your ingredients when you pick your produce. (My tip: the fresher the better!)
Plus, this Greek bowl is easily adjustable to suit all kinds of diets. For example, you can make it one hundred percent vegan by swapping out chicken for Roasted Chickpeas or Baked Tofu – your options are endless!
Variations For the Greatest Greek Bowl Ever
While this recipe stands strong on its own, I expanded upon it in a way that, to this day, sends me to a relaxing Mediterranean beach every time I taste it.
Alongside the ingredients below, I like to add a half cup of Roasted Sweet Potatoes, a half cup of chickpeas, a dollop of Avocado Hummus, and one teaspoon of cumin. These ingredients warm it up nicely, and I find it to be especially grounding and satisfying to eat at the end of a busy day or an intense workout.
As always, I suggest playing with the flavors and ingredients ’til you find your favorite.
FAQs & Tips
Like I said, this recipe is great to prep ahead of time and store each ingredient separately in the fridge for later assembly. You can store leftovers in the fridge the same way, in an airtight container. This will keep it from getting soggy, although I think the flavors mingle even more overnight in one bowl, so use your inner guidance and see what works best for you. Stored this way, it should last up to 4 days.
To boost the flavor and tenderness of your chicken (or tofu), consider soaking it in a yummy marinade overnight in the fridge. Some of the best options for this bowl are this Chicken Marinade, this Keto Marinade, or this Tahini Dressing with Lemon.
Especially enjoyable for kids, pita chips or fresh naan make great companions to this bowl, either on the side or dipped into it. Spread the naan with Garlic-Infused Olive Oil, bake for 5 to 10 minutes at 375°F, and you’ve got yourself a delicious and warm side.
Serving Suggestions
Aside from the serving suggestions above, I recommend enjoying your Greek bowl with Baked Cauliflower Rice or a side of Fried Zucchini Sticks. On that note, Butternut Squash Fries also go just as good and bring a unique warmth to the whole meal. Really, the possibilities for this bowl are nearly endless, so don’t get overwhelmed… just have fun with it!
Greek Bowl
Ingredients
- 1 cup quinoa cooked
- 1/2 lb chicken breast cubed
- 1 tablespoon olive oil plus more as needed
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 3/4 cup cherry tomatoes halved
- 3/4 cup cucumber diced
- 1/4 medium red onion finely diced
- 1/4 cup kalamata olives pitted and sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup tzatziki sauce
Instructions
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Season the chicken cubes with olive oil, oregano, salt, and pepper. Cook in a skillet over medium heat until golden and cooked through, about 5 to 7 minutes per side.
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In serving bowls, layer the cooked quinoa, cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Top each bowl with a dollop of tzatziki sauce and serve.
Nutrition
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