Greek-Inspired Power Bowl

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PREP TIME
20 min
COOK TIME
15 min
TOTAL TIME
35 min
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YIELD
2 bowls

What You Need

For the Bowl (per 2 servings):

  • 1⅓ cups cooked quinoa (gluten-free whole grain)
  • 2 large grilled chicken breasts (~6 oz each), sliced (or 1 can chickpeas for vegetarian option, but lowers protein)
  • 2 cups mixed greens (arugula + spinach is a nutrient-rich combo)
  • ½ cup hummus (choose low-oil or homemade if watching fats)
  • ¼ cup Kalamata olives, halved
  • 1 tbsp extra virgin olive oil, for drizzling
  • Fresh herbs (dill + parsley), for garnish

For the Celery Tzatziki:

  • 1 cup plain, full-fat Greek yogurt
  • ½ cup finely chopped Dandy® celery
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, finely grated
  • 2 tbsp chopped walnuts (optional, great for texture and omega-3s)
  • Salt & pepper, to taste 

Make It

  1. Make the Celery Tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic, walnuts, salt, and pepper. Stir well. Chill while prepping the bowls for best flavor.
  2. Assemble the Bowl: In two bowls, layer the greens and cooked quinoa evenly. Top with sliced grilled chicken.
  3. Add the Goods: Spoon ¼ cup hummus on the side. Add olives, a big spoonful of tzatziki (2–3 tbsp), and drizzle with olive oil.
  4. Finish: Sprinkle with fresh herbs and serve!

Recipe by Anastasiia de la Cruz

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