brunch, Entrees, Gluten Free, Middle Eastern/Mediterranean, Vegan, Veggies

My Big Fat Greek Bowl

Greek bowlMy Big Fat Greek Bowl is the perfect breakfast (with a fried egg thrown on top), lunch or dinner.  There’s a lot of raw veggies, which I seem to be eating a lot of lately, and enough potatoes to keep you full for a while!  And let me just tell you about these potatoes…When I made my Chicken Shawarma Delight a while back, I used the spices that I put on the chicken and put on the potatoes instead. O-M-G!!!  YUM!!!  AND… The Tzatziki sauce, WHOA!!!!  I could eat that stuff with a spoon!!!  It’s SO gooooooood!!!  I promise, you’re going to LOVE it.  Trust me on this.  Now, go make yourself a healthy meal and get happy!!!  🙂

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My Big Fat Greek Bowl

  • Servings: 2 - 3
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  • 1/2 large cucumber, seeded and finely grated (leave skin on)
  • 1.5 cups organic Greek yogurt
  • 1 tbsp minced garlic (sauteed in a little olive oil; optional)
  • 1/4 cup fresh chopped dill or parsley
  • 1.5 tbsp fresh lemon juice
  • 1 – 2 tbsp olive oil
  • salt and pepper to taste

Shawarma Spiced Potatoes:

  • 2 – 3 tbsp olive oil
  • 3 – 4 cups diced organic Yukon Gold potatoes
  • 1/2 diced organic onion (yellow or purple)
  • 1 tbsp Shawarma Spice Blend
  • salt and pepper to taste

Other optional ingredients for your Greek Bowls:

  • Roasted or raw carrots
  • Kalamata olives
  • handful of arugula
  • cherry tomatoes
  • sliced cucumbers


  1. Start with the Tzatziki Sauce so it can chill for a few while you get the rest of the “bowl” ready.  After you grate the cucumber, try to wring out as much of the water as possible using a paper towel.  Next, throw all the ingredients into a small bowl, stir and chill!
  2. Heat up a medium size saute pan on medium heat.  Add the olive oil and let it get hot.  Now, add the potatoes.  DON’T touch the potatoes until they’ve started to brown.  While the potatoes are cooking, get all of the Shawarma Spices mixed together.  Once the potatoes have turned brown, give them a little stir and add the onion.  Let the onion cook for a few minutes and the add your seasonings.  Don’t forget to salt and pepper the potatoes (I did!).  Reduce the heat to medium-low and let the potatoes hangout until you’re ready for them.
  3. Start making your BOWL and EAT, little love bug!!!  <3

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*Tzatziki Sauce recipe was adapted from the Minimalist Baker*

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