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So Delicious Dairy-free Lunch

Gluten-free and Vegan Greek Power Bowl with a simple Tzatziki Dressing

5 from 1 reviews

Ingredients

Scale
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1 tsp greek seasoning
  • 1/4 tsp salt
  • 1 small cucumber, sliced
  • 14oz canned chickpeas, drained and rinsed
  • 2 cups kale or spinach
  • 1 medium banana pepper, seeded and sliced
  • 1/2 cup cherry tomatoes, halved

Dairy-Free Tzatziki Dressing:

  • 1 cup So Delicious unsweetened coconut milk yogurt
  • 1 TBS freshly squeezed lemon juice
  • 1 TBS freshly chopped dill, or 1/2 TBS dried dill
  • 1 garlic clove, or 1/2 TBS minced garlic
  • 1/2 tsp salt
  • 1/2 cup diced cucumber, peeled and seeded

Instructions

  1. COOK QUINOA: Place rinsed quinoa in small pot with 1 cup of water. Allow pot to come to a boil, add in greek seasoning and salt. Simmer for about 15 minutes, until quinoa is tender and water has mostly gone.
  2. MAKE DRESSING: In small food processor or blender, blend together all ingredients except for diced cucumber. Once ingredients are combined, stir in diced cucumbers with spoon. (If using already minced garlic you can just whisk together ingredients by hand.)
  3. ASSEMBLE BOWLS: In medium bowls evenly distribute quinoa, sliced cucumber, chickpeas, kale or spinach, cherry tomatoes, then drizzle with tzatziki dressing. Recipe serves 2-3 depending on how you distribute ingredients. Feel free to sub your favorite mix of veggies–enjoy!

Notes

Store any leftover quinoa, chickpeas or veggies in fridge up to 3 days. Bowls can be assembled 1-2 days beforehand for easy prepped lunch.

Ingredients can be easily substituted so feel free to add in your favorites!

Nutrition

Keywords: Vegan Greek Power Bowl,