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

Mediterranean Greek Power Bowls

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Assembly
  • Cuisine: Greek


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!



For Greek Meatballs:

1 lb Ground Turkey or Chicken

1/4 Red Onion, finely diced

1 Egg

1/3 cup Bread Crumbs

3 Garlic Cloves, minced

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Ground Cumin

1/2 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

1/4 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

For Power Bowls:


Quinoa, cooked

Pickled Red Onions (recipe follows)

Cherry Tomatoes, halved

Cucumbers, diced

Feta Cheese, cubed


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.

Keywords: Mediterranean Greek Power Bowls, Greek Power Bowls, Healthy Power Bowl, Quinoa Power Bowl, Chicken Power Bowl Recipes