Description

Whip up this Greek Bowl right now! Fresh veggies, chickpeas, feta & tzatziki over quinoa—a healthy, vibrant meal in 15 minutes

Ingredients

For the Lemon-Oregano Vinaigrette:

½ cup Extra Virgin Olive Oil: Use a good, fruity variety for the best flavor.
¼ cup Fresh Lemon Juice (from about 2 large lemons)
1 tablespoon Red Wine Vinegar: Adds a sharper tang.
1 teaspoon Dijon Mustard: Helps emulsify the dressing and adds depth.
2 cloves Garlic, minced
1 teaspoon dried Oregano: Greek oregano is ideal for its pungent flavor.
½ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Fresh Dill, chopped (optional but highly recommended)

For the Bowl Components:

The Base (choose one, about 1 cup per bowl):
- Cooked Quinoa: For a protein-packed, gluten-free option.
- Brown Rice or Orzo Pasta: For a classic, hearty base.
- Mixed Greens or Chopped Romaine Lettuce: For a lighter, salad-style bowl.
The Protein (choose one):
- 1 lb Chicken Breast or Thighs, grilled and sliced.
- 1 lb Greek-Style Meatballs (lamb or beef with oregano and mint).
- 1 can (15 oz) Chickpeas, rinsed and drained (for a vegetarian option).
- 8 oz Grilled Shrimp or Sliced Sirloin Steak.
The Classic Greek Salad Elements:
- 1 large English Cucumber, chopped
- 2 cups Cherry or Grape Tomatoes, halved
- 1 large Red Bell Pepper, chopped
- ½ small Red Onion, thinly sliced
- 1 cup Kalamata Olives
- 4-5 Pepperoncini Peppers
The Creamy & Savory Finishers:
- 1 cup Crumbled Feta Cheese: A high-quality block feta, crumbled yourself, is far superior to pre-crumbled.
- ½ cup Tzatziki Sauce: Store-bought or homemade.
- ¼ cup Toasted Pine Nuts or Slivered Almonds (for crunch, optional)

Instructions

Step 1: Prepare the Zesty Vinaigrette
In a jar or small bowl, combine the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and fresh dill. Seal the jar and shake vigorously, or whisk in the bowl until the dressing is well combined and slightly emulsified. Set aside to allow the flavors to meld.

Step 2: Cook Your Base and Protein
Prepare your chosen base according to package instructions (e.g., cook quinoa or rice). If making a grain, let it cool slightly. While the base cooks, prepare your protein. For chicken: season with salt, pepper, and oregano, then grill or pan-sear until cooked through. Let it rest before slicing. For chickpeas: you can toss them in a little of the vinaigrette and let them marinate while you prep the other ingredients.

Step 3: Chop and Prepare the Vegetables
This is the time for your mise en place. Chop the cucumber, halve the tomatoes, dice the bell pepper, and thinly slice the red onion. For a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain. Have your olives and pepperoncini ready.

Step 4: Assemble the Bowls with Intention
This is where the beauty comes to life. In each serving bowl, start with a generous bed of your chosen base (warm quinoa, cool greens, etc.). Arrange the sliced protein on one side of the bowl. Artfully group the prepared vegetables—cucumber, tomatoes, bell pepper, red onion, olives, and pepperoncini—around the bowl, creating a vibrant and colorful display.

Step 5: Add the Finishing Touches
Generously crumble the feta cheese over the entire bowl. Add a generous dollop of cool, creamy tzatziki sauce right in the center. Sprinkle with toasted pine nuts for a final touch of texture.

Step 6: The Final Drizzle
Just before serving, drizzle the entire bowl with the lemon-oregano vinaigrette. You may not need all of it; serve the rest on the side for those who want extra.

Step 7: Serve and Enjoy
Serve immediately, encouraging everyone to mix their bowl thoroughly to combine all the incredible flavors and textures

Notes

Mixing Bowls
Jar with Lid or Whisk for dressing
Cutting Board & Sharp Chef’s Knife
Skillet or Grill Pan (for cooking protein)
Saucepan (for cooking grains)

Prep Time: 20 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 580 kcal
Sugar: 10g
Sodium: 1100 mg
Fat: 32 g
Carbohydrates: 38 g
Fiber: 7g
Protein: 35 g