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Bright and Fresh Greek Power Bowls with Whipped Feta

A vibrant bowl featuring quinoa, chickpeas, cucumbers, tomatoes, olives, and a large dollop of whipped feta, central to Greek power bowls.
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Make a restaurant-quality Mediterranean meal at home with this vibrant, high protein vegetarian power bowl featuring creamy whipped feta and fresh spring vegetables.

Ingredients

Scale
  • 8 oz block feta cheese, drained
  • 4 oz plain Greek yogurt
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa
  • 1 cup chickpeas, rinsed and drained
  • 2 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup fresh dill, chopped

Instructions

  1. Prepare the whipped feta: Combine the feta cheese, Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, and black pepper in a food processor. Process until completely smooth and creamy, scraping down the sides as needed.
  2. Assemble the base: Divide the cooked quinoa evenly among four serving bowls.
  3. Add vegetables and protein: Arrange the spring greens, chickpeas, cherry tomatoes, cucumber, and Kalamata olives over the quinoa in separate sections in each bowl.
  4. Add the dip: Place a generous dollop of the whipped feta dip into the center of each bowl.
  5. Finish the bowls: Drizzle a small amount of olive oil over the vegetables and sprinkle with fresh dill. Serve immediately for a healthy lunch idea.

Notes

  • For meal prep, store the whipped feta separately in an airtight container for up to four days.
  • If you want more flavor in your quinoa, cook it in vegetable broth instead of water.
  • This recipe is easily adaptable; add grilled halloumi for extra protein if desired.

Nutrition

Find it online: https://purecookingjoy.com/greek-power-bowls-with-whipped-feta/

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