Greek Bowl

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

Cook Time 25

Servings 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.

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