Greek Bowl

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This Greek bowl makes such a great vegan meal! It’s loaded with crunchy lettuce, tomatoes, crispy vegan chicken, potato wedges, and delicious homemade tzatziki. Super comforting and pretty healthy at the same time! 

a greek bowl with lettuce, tomatoes, and potato wedges on a white wooden board

Why This Recipe Works

This vegan Greek bowl means pure comfort food for me! I just love the combination of fresh lettuce, tomatoes, cucumber, crispy potatoes, and Greek-style seasoned vegan chicken strips. 

And the homemade vegan tzatziki perfectly rounds everything off. It’s super refreshing and very easy to make. And it’s perfect for everyone who loves garlic as much as I do! 

All in all, the recipe takes about 30 minutes from start to finish. While the potatoes are in the oven, you can pan-fry the vegan chicken strips until crispy, make the tzatziki, and cut up the vegetables. When I’m short on time, I cut up the salad ingredients the night before and store them in airtight containers in the fridge. 

I used store-bought vegan feta for this recipe. It’s optional, but I think it goes really well with the rest of the ingredients. It took me quite a while to find a delicious store-bought vegan feta alternative. If you want, you could also use my homemade vegan feta that is made with tofu. 

Besides, I used soy-based vegan chicken strips and pan-fried them until they were super crispy. If you’re not a fan of meat alternatives, you can use roasted chickpeas instead, which are also a great source of plant-based protein. 

I absolutely love to make this dish in the summer, but it’s delicious the whole year round! 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Lettuce – I used iceberg lettuce. Romain lettuce also works well. 
  • Red Cabbage – optional, but super yummy. It adds a nice crunch.
  • Red Onion
  • Cucumber
  • Tomatoes – I used large tomatoes, but the recipe also works well with cherry tomatoes. 
  • Potatoes – for example Russet potatoes. 
  • Olive Oil
  • Salt & Pepper 
  • Parsley 
  • Garlic
  • Plant-Based Yoghurt – make sure it’s unsweetened. I usually use unsweetened soy or coconut yogurt. 
  • Vegan Chicken Strips – use your favorite brand. Pan-fry them until nicely browned and crispy. 
  • Gyros Spice Mix – either store-bought or homemade. 
  • Vegan Feta – I used store-bought vegan feta for this recipe. But you could also make a homemade version with tofu. 

How To Make This Recipe 

uncooked potato wedge in a bowl on a marble countertop

1. Step: Preheat the oven to 350 °F. Wash the potatoes and cut them into wedges. Place them in a bowl and toss them with one tablespoon of olive oil and one teaspoon of sea salt. 

2. Step: Line a baking sheet with parchment paper and place the potatoes on top. Bake for 25 minutes until crispy on the outside and tender on the inside.

the ingredients for vegan tzatziki in a small bowl on a marble countertop

3. Step: In the meantime, make the vegan tzatziki. Finely grate the cucumber and squeeze out the liquid with your hands. Finely chop the garlic or use a garlic press. Place all ingredients in a small bowl. 

vegan tzatziki in a white bowl with a spoon on a marble countertop

4. Step: Stir until well combined. Place in the fridge until the potatoes are done in the oven. 

pan-fried vegan chicken strips in a black pan on a marble countertop

5. Step: Heat some oil in a large pan and pan-fry the vegan chicken strips until crispy. Season with 1-2 teaspoons of a store-bought or homemade gyros spice mix. 

6. Step: Cut the tomatoes and cucumber into cubes, the red onion into slices, and roughly chop the lettuce. Crumble the vegan feta with your hands. Roughly chop the fresh parsley. 

7. Step: Once the potatoes are done, assemble everything in bowls. Top with vegan tzatziki and sprinkle with the chopped parsley and crumbled vegan feta. 

Recipe Notes

  • If you’re not a fan of vegan meat alternatives, make this bowl with my roasted chickpeas instead. So yummy! 
  • To make things easier, you can chop up the vegetables and prepare the vegan tzatziki the night before. Then just place the potatoes in the oven and pan-fry the vegan chicken strips and you’ve got a delicious meal in no time. 

Frequently Asked Questions

How Long Does This Recipe Last?

It’s best to store this bowl deconstructed in separate containers in the fridge. This way all ingredients will last up to 3 days

Place the potato wedges and the chicken strips in the oven to reheat them and make them crispy again. 

potato wedges, salad, and vegan chicken in a grey bowl on a wooden board with tomatoes in the background

Related Recipes 

  • Quinoa Bowl 
  • Vegan Sushi Bowl 
  • Vegan Burrito Bowl 
  • Fall Buddha Bowl with Quinoa 
  • Vegan Poke Bowl with Watermelon 
  • 10 Amazing Vegan Bowl Recipes 

I Love To Hear From You! 

I hope you like this Greek bowl as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a greek bowl with lettuce, tomatoes, and potato wedges on a white wooden board

Print

Greek Bowl

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This Greek bowl makes such a great vegan meal! It's loaded with crunchy lettuce, tomatoes, crispy vegan chicken, potato wedges, and delicious homemade tzatziki. Super comforting and pretty healthy at the same time! 
Course Main Dish
Cuisine American, Greek
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 198kcal
Author Sina

Ingredients

For the Bowl:

  • 2 lbs potatoes Russet or Yukon Gold
  • 2 tablespoons olive oil
  • 20 oz vegan chicken strips use your favorite brand
  • 1-2 teaspoons Gyros seasoning mix
  • 1/2 cucumber, cubed
  • 3 tomatoes, cubed
  • 3/4 cup vegan feta, crumbled
  • lettuce, chopped iceberg or Romain
  • 1/4 red cabbage, cut into thin slices optional, but adds some nice crunch
  • 1 red onion, cut into thin rings
  • 1/2 cup parsley, roughly chopped

For the Vegan Tzatziki:

  • 2 cups unsweetened soy or coconut yogurt
  • 3/4 cucumber
  • 3 cloves of garlic, minced
  • juice of 1/2 lemon
  • 2 teaspoons dill, finely chopped
  • salt, to taste
  • black pepper, to taste

Instructions

  • Preheat the oven to 350 °F. Wash the potatoes and cut them into wedges. Place them in a bowl and toss them with one tablespoon of olive oil and one teaspoon of sea salt. 
  • Line a baking sheet with parchment paper and place the potatoes on top. Bake for 25 minutes until crispy on the outside and tender on the inside.
  • In the meantime, make the vegan tzatziki. Finely grate the cucumber and squeeze out the liquid with your hands. Finely chop the garlic or use a garlic press. Place all ingredients in a small bowl. 
  • Stir until well combined. Place in the fridge until the potatoes are done in the oven. 
  • Heat some oil in a large pan and pan-fry the vegan chicken strips until crispy. Season with 1-2 teaspoons of a store-bought or homemade gyros spice mix. 
  • Cut the tomatoes and cucumber into cubes, the red onion into slices, and roughly chop the lettuce. Crumble the vegan feta with your hands. Roughly chop the fresh parsley. 
  • Once the potatoes are done, assemble everything in bowls. Top with vegan tzatziki and sprinkle with the chopped parsley and crumbled vegan feta. 

Notes

  • If you’re not a fan of vegan meat alternatives, make this bowl with my roasted chickpeas instead. So yummy! 
  • To make things easier, you can chop up the vegetables and prepare the vegan tzatziki the night before. Then just place the potatoes in the oven and pan-fry the vegan chicken strips and you’ve got a delicious meal in no time.
  • It’s best to store this bowl deconstructed in separate containers in the fridge. This way all ingredients will last up to 3 days. Place the potato wedges and the chicken strips in the oven to reheat them and make them crispy again. 

Nutrition

Calories: 198kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 565mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2058IU | Vitamin C: 73mg | Calcium: 217mg | Iron: 1mg

The post Greek Bowl appeared first on Vegan Heaven.





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