Save The first time I made this bowl, it was supposed to be a quick Tuesday dinner after a chaotic day at work. I ended up getting so absorbed in arranging the vegetables on the platter, watching their colors deepen on the grill, that I completely lost track of time. My roommate wandered in, drawn by the smell of charred zucchini and garlic, and we ended up eating standing up at the counter, forks in hand, barely speaking between bites. Something about that combination of warm grilled vegetables, cool tzatziki, and salty feta just makes everything feel right.
Last summer I served these bowls at a small dinner party when my garden was overflowing with zucchini and tomatoes. My friend Sarah, who claims to despise eggplant, went back for thirds and finally admitted she'd been eating it wrong her entire life. Now whenever I fire up the grill, someone inevitably asks if I'm making 'that bowl' again.
Ingredients
- Chicken or halloumi: The protein anchors the whole bowl, and I've found that slicing halloumi a bit thicker keeps it from melting through the grill grates
- Extra virgin olive oil: Don't skimp here since it carries all those Mediterranean flavors into the vegetables
- Quinoa: Rinse it thoroughly until the water runs clear or you'll end up with a bitter taste that no amount of tzatziki can fix
- Vegetables: Cut everything roughly the same size so they grill evenly, and don't crowd the pan or they'll steam instead of char
- Chickpeas: These get incredible on the grill, developing a crispy exterior that's totally addictive
- Greek yogurt: Full fat makes the best tzatziki, but 2% works if you're watching calories
- Feta: Buy it in a block and crumble it yourself for better texture and flavor
Instructions
- Make the tzatziki first:
- Squeeze that grated cucumber until your hands hurt—seriously, the drier the better, or your sauce will separate. Mix everything together and let it hang out in the fridge while you work; the flavors need time to become friends.
- Get everything marinating:
- Whisk your marinade in the biggest bowl you own, then divide it between the protein and vegetables. Let everything soak up those flavors for at least thirty minutes, though overnight makes a world of difference.
- Cook the quinoa:
- Rinse it well, toast it dry in the pan for a minute until it smells nutty, then add your boiling broth and keep the lid tight. Don't peek—those trapped steam pockets are what make it fluffy.
- Fire up the grill:
- Get it good and hot with a light coating of oil, and have your tongs ready before you start cooking anything.
- Grill the protein:
- Cook chicken until it hits 165 degrees in the thickest part, or grill halloumi just until those beautiful golden marks appear. Let it rest before slicing so all the juices don't run out onto your cutting board.
- Char the vegetables:
- Work in batches if you need to, and turn them when they release easily from the grates. You want them tender with spots of char—burnt is bitter, but charred is delicious.
- Build your bowls:
- Start with a bed of quinoa, then arrange everything like you're trying to impress someone. The contrast of colors makes the first bite taste better.
- Finish with flair:
- Drizzle with good olive oil, spoon on that tzatziki, and don't forget the fresh parsley. A final squeeze of lemon wakes everything up.
Save My mother-in-law asked for this recipe after we served it at a family gathering, and now she makes it every Sunday for meal prep. There's something deeply satisfying about opening the fridge to find containers of grilled vegetables and quinoa, ready to be transformed into lunch all week long.
Grill Basket vs Direct Grilling
I used to lose cherry tomatoes through the grates constantly until I finally invested in a grill basket. You can also thread them onto skewers, but honestly, the basket has become one of those tools I reach for constantly. For the larger vegetables, direct grating contact gives you those gorgeous char lines that make everything taste like summer.
Making It Vegetarian
When I'm cooking for vegetarian friends, I'll double the halloumi or add extra chickpeas to make sure everyone leaves the table satisfied. The protein adds up quickly when you account for the quinoa, cheese, and those garbanzo beans. I've even made this entirely plant-based by swapping the feta for a dollop of hummus and no one has complained yet.
Leftovers and Storage
This might be one of those rare recipes that actually tastes better the next day, after all those Mediterranean flavors have had time to really meld together. I'll often grill extra vegetables on purpose just to have them for lunch.
- Store each component separately so nothing gets soggy
- Reheat just the protein and vegetables, then add fresh toppings
- The tzatziki keeps for five days if you don't double-dip
Save I hope this bowl finds its way into your regular rotation, bringing a little bit of Mediterranean sunshine to your table whenever you need it most.
Common Questions
- → Can I make this bowl ahead of time?
Absolutely! The grilled components and quinoa store beautifully for up to 3 days. Keep the tzatziki and fresh toppings separate, then assemble when ready to serve for the best texture and flavor.
- → What vegetables work best for grilling?
Zucchini, eggplant, and bell peppers are Mediterranean classics that hold up well on the grill. You can also add red onion, cherry tomatoes, or even portobello mushrooms for extra depth and variety.
- → How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F. The chicken should feel firm to the touch and juices should run clear when pierced. Letting it rest for 5 minutes after grilling ensures juicy results.
- → Can I use a different grain instead of quinoa?
Certainly! Brown rice, farro, or even bulgur would work wonderfully as the base. Just adjust the cooking time and liquid according to the grain you choose.
- → Is halloumi better than chicken for this bowl?
Both are delicious options. Halloumi gets beautifully golden and develops a satisfying squeak when grilled, while chicken offers lean protein. Choose based on your dietary preferences or try both to see which you prefer!
- → How can I add more protein?
You can double the chicken portion, add grilled shrimp alongside the halloumi, or incorporate extra chickpeas into the vegetable mix. A hard-boiled egg would also complement the Mediterranean flavors nicely.