Instead of making a Greek salad or a wrap, I combined my favorite ingredients into a Greek bowl today. I love Mediterranean flavors and raw and cooked ingredients together in one delicious bowl. And what I love most about bowl recipes is the freedom to add ingredients and sauces for a combination of incredible flavors. This Greek quinoa bowl, for example, contains a variety of ingredients, but I've provided unique options to appeal to everyone who appreciates vegan Greek food.
Meal prepping and shopping in season helps to save time and money
Similar to most recipes, planning saves both time and money. First, I think about what ingredients I want to include in my Greek bowl, then consider other variables.
As a result, my notes help me visualize what I plan to cook. I also create lists, for instance, when I meal plan for the week.
Although I sometimes switch up the days, I make a particular meal, organizing and planning my meals helps me save money and time. When I plan out meals, like Greek quinoa bowl, I focus on specific ideas:
- Vegetables in season are cheaper and fresher
- Planning allows for a better balance of foods to focus on better nutrition
- Prevents unused food from spoiling and throwing produce away
- It helps to avoid buying unneeded food
- A great way of maintaining a healthy weight.
How to make a Greek Bowl
Choose a base
For this particular recipe, I chose quinoa as the base of my bowl. However, I also use brown rice, bulgar, or a combination of brown rice, quinoa, or bulgar often. Farro is also an excellent choice for a base for the Greek Bowl because of its texture.
- Quinoa or grain of choice
- Greek Tempeh Meat
- Roasted Chickpeas
- Red onion or Simple Rosemary Infused Pickled Red Onions (I used raw onions)
- Grape tomatoes
- Persian cucumbers
- Cooked beets
- Kalamata olives (optional)
- Microgreens (garnish optional)
How to make Greek Tempeh Meat
First, cut the tempeh into cubes and boil it in a saucepan covered with water for 10-20 minutes. As a result, the tempeh becomes more porous and loses its bitterness.
Next, prepare the marinade with tofu; the longer the tempeh marinates, the deeper the flavor when cooked.
- Red wine vinegar
- Lemons and lemon zest
How to roast beets
All you need is aluminum foil and a little time to roast beets perfectly. Despite the belief that oil must be used, I successfully roast beets without any oil all the time. Or, purchase cooked beets in the grocery store's produce section for a time-saving option.
- Preheat oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 ½-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Wrap the cut beets in aluminum foil and sprinkle with salt and pepper.
- Then, place an aluminum foil packet on a baking sheet.
- Roast for 35 to 40 minutes, flipping the aluminum foil package halfway through cooking.
- Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
What dressing is used for a Greek Bowl?
Of course, Vegan Tzatziki (Greek Yogurt Sauce) is the perfect sauce for this Greek Bowl. However, if tzatziki isn't your thing, try the Chopped Vegan Greek Salad dressing, or another great option is the o0il-free dressing in Quinoa Greek Salad.
Another idea to add more protein to the Greek quinoa bowl, try my Tofu Feta Cheese!
And don't forget to serve the Greek bowl with some hot whole-wheat pita bread!
If you love vegan bowls, give these one-bowl meals a try!
- Vegan Poke Bowl Recipe
- Vegan Thai Tahini Veggie Noodle Bowls
- Harvest Bowl
- Lucky Dragon Bowl
- Thai Curry Noodle Bowl
- Vegan Panang Curry Noodle Bowl
Greek Quinoa Bowl
Tempeh and Marinade
- 8 ounces tempeh
- 5 cloves garlic minced
- 2 lemons juiced
- 1 lemon zested
- 2 Tablespoons red wine vinegar
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoon fresh oregano chopped
- 2 teaspoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 15 ounces artichokes in water drained, chopped
- 4 large beets peeled, cut into bite sized pieces and roasted
- 1 large red onion sliced or [Simple Rosemary Infused Pickled Red Onions] (I used pickled onions)
- 6 cups organic kale chopped fielly
- 1 pint grape tomatoes cut in halves
- ¼ cup Kalamata Olives optional
- 2 cups cooked prepared quinoa I used red quinoa, or choose brown rice, barley, farro or a combination of any
- 15 ounces chickpeas rinsed drained and roasted or added cold + 1 teaspoon of each of the following spices: cumin, smoke paprika, garlic powder, turmeric, sea salt and coriander
- Sprouts garnish optional
- Tofu Feta optional
Oil-Free Greek Dressing Option 1
- ½ cup hummus of choice I used Engine Brand
- ¼ cup lemon juice juice of 2 lemons
- 3 Tablespoons Red Wine Vinegar
Vegan Tzatziki Option 2
Prepare the Greek Tempeh
- Cut the tempeh into bite-sized pieces
- Add to a saucepan and cover with water
- Add 1 teaspoon of salt
- Bring to a boil and boil for 10-20 minutes
- Drain the tempeh in colander
- In the meantime prepare the marinade by combining all the ingredients in a refrigerator safe container. Whisk together.
- Add the cooked tempeh pieces, cover them, and place them in the refrigerator overnight for best results. (6-hour minimum)
- Preheat the air fryer to 380 degrees Fahrenheit.
- When the air fryer is hot, add the tempeh to the air fryer basket in one even layer.
- Cook the tempeh for 6-9 minutes until crispy.
- Gently shake the air fryer basket halfway through the cooking time.
- The exact cooking time can vary by air fryer and tempeh brand.
- Cook in batches if necessary
- Preheat the oven to 400 degrees
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Remove the tempeh pieces from the marinade with a slotted spoon to avoid adding too much liquid to the baking sheet.
- Reserve the extra marinade.
- Bake for 25-27 minutes, rating once while cooking.
- Add the pieces back into the marinade for extra flavor.
- If grilling, do not cut the tempeh into cubes; instead, cut into two equal slabs and cut into cubes after cooking.
- Heat the grill to low heat.
- It is all about cooking it low and slow.
- Use a grilling mat, or directly on the grill place a single layer of marinated tempeh on the grill.
- Reserve the Greek marinade in the container.
- Cook 8 minutes on each side, using a spatula to flip pieces
- Put tempeh back into the container for an extra coating of BBQ sauce.
Roast the Chickpeas or choose to serve cooked but not roasted
- Preheat the oven to 425° and drain and rinse your chickpeas.
- Place the wet chickpeas in a bowl and add seasonings, Toss to coat.
- Transfer the chickpeas to a parchment-lined baking sheet Spread evenly on the baking sheet.
- Cook for 25 minutes, rating them a few times using a spatula while they cook.
Roast the Beets or cut pre-cooked ones
- Preheat oven to 4 degrees
- Prepare a baking pan with parchment paper or a silicone baking mat
- Peel and cut beets into bite-sized pieces (peeling the beets first cuts on prep time and makes it easier to eat them right out of the oven)
- Wrap cut beet piece in aluminum foil and place on a plan with the rest of the vegetables.
- Cook for 30 minutes.
QUINOA or choose another grain or combination of grains
- Cook quinoa according to package directions
- 1 cup dry yield 2 cups cooked
Oil-Free Greek Dressing (option 1)
- Combine all ingredients in a high-speed blender.
- Blend until smooth
- Place in the refrigerator until ready to use.
Vegan Tzatziki (option2)
- Prepare 1 recipe of vegan tzatziki sauce
- Cut cucumber into thin slices
- Cut tomatoes in halves
- Rinse, drain and cut artichokes
- Chop Kale finely
- Cut the red onion into slivers, or drain Simple Rosemary Infused Pickled Red Onions
SERVE THE GREEK BOWL
- In a bowl, place ¾ cup warm quinoa or choice of grain in the base of a shallow bowl
- Place 1 ½ cups kale on one side of the bowl
- Scatter the cold vegetables around the top of the quinoa and kale.
- Place tempeh pieces, roasted chickpeas, and beets around the bowl.
- Drizzle with dressing of choice
- Add sprouts (optional)
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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