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Mediterranean Greek Power Bowls in a white bowl with cherry tomatoes and yellow pot
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Mediterranean Greek Power Bowls

These Mediterranean Greek Power Bowls are super healthy and flavorful, it's an energizing meal to enjoy any night of the week! This Greek power bowl recipe is packed with tons of protein with the addition of Greek turkey or chicken meatballs, quinoa, and a Mediterranean Greek yogurt sauce that's to die for!
Course Dinner
Cuisine Greek
Keyword Chicken Power Bowl Recipes, Greek Power Bowls, Healthy Power Bowl, Mediterranean Greek Power Bowls, Quinoa Power Bowl
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Elizabeth Van Lierde

Ingredients

For Greek Meatballs:

  • 1 lb Ground Turkey or Chicken
  • ¼ Red Onion finely diced
  • 1 Egg
  • ⅓ cup Bread Crumbs
  • 3 Garlic Cloves minced
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Dried Oregano
  • Zest of 1 Lemon
  • 1 Tablespoon Oil for the skillet

For Tzatziki:

  • 1 Cup Plain Full Fat Greek Yogurt
  • Juice of 1/2 Lemon
  • 1 tablespoon chopped Fresh Dill
  • 1 Persian Cucumber finely diced or grated
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper

For Power Bowls:

Greens

  • Quinoa cooked
  • Pickled Red Onions recipe follows
  • Cherry Tomatoes halved
  • Cucumbers diced
  • Feta Cheese cubed

Instructions

  • In a large mixing bowl, add in ground turkey/chicken, red onion, egg, bread crumbs, garlic cloves, salt, pepper, cumin, oregano, and lemon zest. Mix well until combined. Roll out 1 inch meatballs.
  • Heat a cast iron skillet over medium heat, add the oil, and heat for 1-2 minutes. Add the meatballs, with space in between, and cook for 8-10 minutes, or until golden brown and cooked through.
  • In a small bowl, mix together Greek yogurt, lemon juice, fresh dill, cucumber, salt, and pepper. Taste test for seasonings, add more salt and pepper if needed, cover, and refrigerate until bowls are ready to assemble.
  • Assemble each bowl with a bed of greens and a small scoop of cooked quinoa. Top with cooked Greek meatballs, Tzatziki, pickled red onions, cherry tomatoes, cucumbers, and Feta cubes.

Notes

For Pickled Red Onions:
  1. To quick pickle your red onions, thinly slice 1 red onion and place into a large mason jar. Pour ½ cup apple cider vinegar, 1 tablespoon sugar, and 1 ½ teaspoons kosher salt. Shake jar vigorously and place into the refrigerator for 1 hour. Will keep for 2 weeks.