Easy Greek Bowl Recipe (Gluten free)

When I first went gluten free and tree nut free, greek meals seemed like the easiest cuisine to eat! Almost all the dishes are easy rice recipes and I could make it at home as well at eat it out at a restaurant! When I don’t want to wait for take out though, I make this easy greek bowl!

This Easy Greek Bowl recipe is the perfect meal for busy weeknights. It is an easy gluten free meal. It is also a vegetarian recipe and a nut free recipe! This easy greek bowl saves time and dishes…and if you’re similar to me, the less dishes the better! I HATE doing dishes so this meal is ideal!

The entire dish comes together in one skillet and in under 30 minutes. If you love greek food too, you’re going to love this easy meal as well as this sheet pan greek chicken with potatoes!

If you love an easy 30-minute meal l like I do, you’ll also love this Chicken Taco Rice Casserole and this Gluten Free Rice Bowl.

why you’ll love this allergy friendly recipe

• I use canned chickpeas, eliminating the need to soak or cook dried beans. This saves me a lot of time!
• Its perfect for busy weeknights. I can get this dish on the table in 30 minutes or less, which is ideal after owkr!
• I buy pre-washed and chopped romaine lettuce to save myself time when making this easy dinner recipe!
• A great recipe for a lazy day! All the cooking happens in one skillet, reducing dirty dishes…and you know I hate washing dishes!
• When I am feeling lazy I use frozen or microwavable rice. Or I use rice I prepared ahead of time.
• All the greek bowls ingredients hold up well in the refrigerator for a few days and the best part is you can even divide it into separate containers for easy on the go lunches. I love pulling a portion of this dish out of the fridge when I need an easy meal on the go!

ingredients & substitutions

Avocado Oil: I most often use avocado oil but I have also used olive oil, canola oil, and vegetable oil. Use any oil you have!

Chickpeas: You can use any canned bean you like, rinsed and drained. I’ve subbed white beans before and the taste and texture is very similar. If you do not like beans you can always use golden brown crispy potatoes instead. 

Romaine Lettuce: You can use any type of lettuce or greens you prefer for this easy greek bowl. When I have leftover salad I use that as well.

Tzatziki Sauce: This is a yogurt based sauce with cucumber, garlic and dill. You can use a store bought option or if I have time I like to make my own with plain greek yogurt or a vegan tzatziki with plant-based yogurt.

Feta Cheese: This is a crumbly cheese. I switch between fat free feta and dairy free feta.

Cooked White Rice: You can use any type of cooked grain you like, such as quinoa, brown rice, or cauliflower rice. Squeeze a little lemon juice into it for lemon rice. To save time I like to use leftover rice, frozen rice or microwavable rice!

Cucumber: Use any type of cucumber such as persian cucumbers or english cucumbers. I always but the english cucumbers from trader joes!

directions

Step 1

The first step is to heat tablespoon of olive oil or avocado oil in a large skillet over medium heat. Add chickpeas, oregano, garlic powder, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until chickpeas are warm and slightly crispy.

Step 2

Remove from heat and stir in cooked rice. Divide the rice and chickpea mixture between bowls.

Step 3

Top each bowl with sliced cucumber, red onion, and chopped romaine lettuce. Drizzle generously with tzatziki sauce.

Step 4

Sprinkle the greek bowl with crumbled feta cheese. Garnish with fresh dill or parsley or salad dressing of choice.

expert tips & tricks

• I often add lean grilled chicken breasts to this dish. Another great option is to add boneless skinless chicken thighs or shredded chicken. To marinate the chicken, use a greek vinaigrette for extra flavor. I like the greek vinaigrette from trader joe’s.
• I often top this skillet with my favorite greek flavors and fresh ingredients such as kalamata olives or greek olives, red wine vinegar and olive oil as a greek vinaigrette, fresh tomatoes, a roasted red pepper, lots of peperoncini or lemon zest
• Add fresh herbs to your chickpeas such as chopped parsley or lots of garlic. You can also use 1 tsp salt + 1 tsp cracked black pepper.

recipe variations 

• To make this greek bowl a low carb recipe, I skip the rice or use less rice and create more of a greek salad. Add more cucumbers for a greek cucumber salad.
• For a low fat greek bowl recipe, I use fat free yogurt when making your own tzatziki.

serving, storing and meal prepping 

To serve, I assemble the greek bowl with rice, chickpeas, veggies, and feta cheese. Then, I drizzle with tzatziki sauce. 

This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. Enjoy the next day by adding fresh lettuce to freshen the bowl meal up.

For meal prep, I simply double the greek bowl recipe and portion the cooked rice, chickpeas, and chopped vegetables into separate containers or specific meal prep containers. When ready to eat, I assemble a bowl with your desired ingredients and add fresh lettuce, feta cheese, and tzatziki sauce.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

Love this recipe? You can sign up here to receive easy meal plans, exclusive new recipes and updates!