Save The first time I made this bowl, it was supposed to be a quick dinner before a movie night with friends. Someone showed up early and we ended up eating standing up around the counter, dipping warm charred vegetables into that cool tzatziki while talking about nothing important. Now it is my go-to when I want food that feels like a treat but still leaves me feeling light and energized.
Last summer I made this for my sister who claims she does not like bowl meals. She texted me the next morning asking for the recipe because she kept thinking about the way the charred eggplant paired with the salty feta. Sometimes the simplest combinations end up being the ones that stick with people longest.
Ingredients
- Chicken or Halloumi: The protein soaks up that lemon garlic marinade beautifully and halloumi gets these gorgeous golden grill marks that make everything feel fancy
- Quinoa: Rinse it well to remove any bitter coating then cook in broth instead of water for a nutty foundation that actually tastes good
- Zucchini Eggplant and Bell Peppers: Cut them evenly so they char at the same rate and do not be afraid of some serious grill marks that is where the flavor lives
- Chickpeas: They get almost creamy inside with a crisp exterior on the grill adding protein and a satisfying bite throughout the bowl
- Greek Yogurt and Cucumber: Squeeze every bit of moisture out of the grated cucumber or your tzatziki will be too thin after a few hours in the fridge
- Feta and Olives: These salty elements balance all the fresh vegetables so do not skip them even if you are not usually a fan of strong flavors
Instructions
- Make the tzatziki first:
- Squeeze that cucumber until your hands ache then fold everything together and let it hang out in the fridge. The flavors need time to become friends.
- Marinate everything:
- Whisk the marinade until it looks emulsified then divide it between your protein and vegetables. Let them sit for at least thirty minutes while you prep the quinoa.
- Cook the quinoa:
- Bring the broth to a rolling boil add the quinoa then immediately drop the heat to low. Walk away and let it steam undisturbed.
- Fire up the grill:
- Get it good and hot with a light coating of oil so nothing sticks. You should hear a satisfying sizzle when everything hits the grates.
- Grill the protein first:
- Cook chicken until it reaches 165°F or until halloumi shows deep golden lines. Give it a few minutes to rest before slicing so the juices redistribute.
- Char the vegetables:
- Work in batches if your grill is crowded and turn them when they release easily. Look for tender insides with spots of blackened sweetness.
- Build the bowls:
- Start with a bed of fluffy quinoa then arrange everything in sections like a mosaic. It looks beautiful and lets people customize each bite.
- Finish with flair:
- Spoon that tzatziki right over the top and watch it melt down into all the warm crevices. Add fresh parsley and one last squeeze of lemon before serving.
Save This recipe has become my Sunday meal prep staple because everything tastes even better after the flavors have a night to mingle in the fridge. There is something satisfying about opening containers and seeing those vibrant grill marks again.
Making It Your Own
Sometimes I swap the quinoa for farro when I want something chewier or use cauliflower rice for a lighter version. The grill time stays the same but the texture changes completely giving you endless options.
Grilling Tips
Keep an eye on the cherry tomatoes because they burst quickly and can slide through the grates. A grill basket saves you from chasing escaped vegetables down into the flames.
Serving Suggestions
This bowl works warm room temperature or cold which makes it perfect for picnics or packed lunches. I like serving it with a side of warm pita for scooping up every last drop of tzatziki.
- Make a double batch of tzatziki because it disappears faster than you expect
- Squeeze fresh lemon over the whole bowl right before eating to wake up all the flavors
- Leftovers actually taste better the next day once the marinade has time to penetrate deeper
Save Every time I serve this bowl someone asks when we can have it again. That is the best kind of recipe.
Recipe FAQ
- → Can I make this with other proteins besides chicken or halloumi?
Yes, absolutely! While chicken and halloumi are excellent choices, you could also use firm tofu, shrimp, or even lamb for a different flavor profile. Adjust cooking times as needed for your chosen protein.
- → How can I make this bowl fully vegetarian or vegan?
For a vegetarian option, simply use halloumi or tofu as your protein. To make it vegan, opt for marinated tofu instead of chicken or halloumi, ensure your broth for quinoa is vegetable-based, and prepare a dairy-free tzatziki using plant-based yogurt.
- → Can I prepare any parts of this dish in advance?
Yes, marinating the protein and vegetables can be done up to overnight for deeper flavor. The tzatziki sauce is also excellent made a day ahead, allowing flavors to meld. Quinoa can be cooked in advance and stored.
- → I don't have a grill. Can I still make this?
Absolutely! You can roast the marinated vegetables and protein in the oven. Spread them on baking sheets and roast at 400°F (200°C) until tender and lightly browned, turning halfway.
- → What are some other vegetable combinations I could use?
Feel free to customize your bowl with seasonal vegetables. Asparagus, cherry tomatoes, red onion, and even mushrooms would be delicious grilled. Just ensure they are cut into similar sizes for even cooking.
- → What's the best way to reheat leftovers?
Reheat the quinoa, grilled protein, and vegetables gently in a microwave or a skillet over medium heat until warmed through. Add fresh toppings like cucumber, olives, feta, and a dollop of tzatziki just before serving for the best texture and flavor.