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Power quinoa bowl topped with roasted chickpeas, avocado, cherry tomatoes, cubed tofu, grapes, sunflower seeds and leafy greens, drizzled with tahini sauce

Vegan Greek Quinoa Power Bowl

The Vegan Greek Quinoa Power Bowl combines fluffy quinoa with crispy herb-roasted chickpeas, fresh Mediterranean vegetables, and creamy avocado. Topped with kalamata olives, toasted pine nuts, and a house-made tahini-dill dressing, this nutritious bowl delivers authentic Greek flavors in a vibrant plant-based format that's perfect for meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine greek, vegan
Servings 4
Calories 550 kcal

Equipment

  • Medium pot with lid
  • Fine-mesh strainer
  • Mixing bowls
  • Cutting board
  • Chef's knife

Ingredients
  

Quinoa Base

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1/4 teaspoon salt

Protein Component

  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Bowl Components

  • 2 cups baby spinach
  • 1 English cucumber diced
  • 2 cups grape tomatoes halved
  • 1 red onion thinly sliced
  • 1 cup marinated artichoke hearts quartered
  • 1 cup kalamata olives pitted
  • 1/2 cup roasted pine nuts
  • 1 avocado sliced

Vegan Tahini-Dill Dressing

  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 cup water or more for desired consistency
  • Salt and black pepper to taste

Instructions
 

Cook Quinoa

  • Rinse quinoa until water runs clear
  • Combine with broth in pot
  • Bring to boil, reduce to simmer
  • Cook covered 15-20 minutes
  • Let rest 5 minutes, fluff with fork

Prepare Chickpeas

  • Preheat oven to 400°F (200°C)
  • Toss chickpeas with oil and seasonings
  • Roast for 20-25 minutes until crispy
  • Stir halfway through

Make Dressing

  • Whisk all dressing ingredients
  • Add water gradually until desired consistency
  • Season to taste

Assemble Bowls

  • Layer quinoa base
  • Add spinach
  • Arrange vegetables, olives, artichokes
  • Add roasted chickpeas
  • Top with pine nuts and avocado
  • Drizzle with tahini dressing

Notes

  • For extra protein: Add marinated tempeh
  • Meal prep: Store dressing separately
  • Storage: Keeps 4 days refrigerated
  • Add nutritional yeast for cheesy flavor
  • Make it gluten-free: Verify broth is gluten-free