These Greek bowls with lemon tahini sauce are satisfying, nourishing and so easy to make! They are the perfect healthy lunch or week-night dinner.
I’m a big fan of any meal that is Mediterranean cuisine inspired. These bowls are exactly that. They’re basically everything you’d expect in a Greek salad with the addition of brown rice and a lemon tahini sauce that I want to put on everything. This dish is easy and healthy. However, it is the farthest thing from boring. Every bite has lots of flavor and I’m always satisfied when I’m finished this meal.
For this recipe you will need some brown rice. I make life easy by getting Trader Joe’s frozen microwavable packets. You will also need chickpeas, cherry tomatoes, Persian cucumbers, crumbled feta cheese, fresh dill, olives, pickled red onions, and naan. However, the beautiful thing about this recipe is that if there’s any ingredient that you’re not crazy about, simply omit it. You will still have an amazing and loaded bowl. For the lemon tahini sauce you will need tahini, lemon juice, olive oil, onion powder, garlic powder, salt and pepper. This sauce is my absolute favorite. So, I highly recommend making it not only for this recipe, but for future recipes as well!
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These Greek bowls with lemon tahini sauce are the perfect transitional recipe going into Spring. It’s fresh yet comforting at the same time. I hope you enjoy them as much as I do!Print
1 & 1/2 cups cooked brown rice
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2–3 Persian cucumbers, sliced
1 cup crumbled feta
2 tbsp fresh dill, chopped
1/3 cup olives of choice
pickled red onions to taste
1 naan, cut into triangles
1/3 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp cold water
1/4 tsp garlic powder
pinch of onion powder
salt and pepper to taste
First make the lemon tahini sauce by combining tahini, lemon juice, olive oil, water, garlic powder, onion powder, salt and pepper in a small mixing bowl. Mix well. If you want a thinner sauce, add a little more water. Cover and refrigerate until ready to use.
Assemble the bowls by evenly dividing brown rice amongst the bowls. Top with chickpeas, tomatoes, cucumbers, feta, dill, olives, pickled red onions, naan, and lemon wedges.
Drizzle with desired amount of lemon tahini and enjoy!