Vegetarian gyro bowls are a an easy weeknight recipe filled with some of your favorite Mediterranean flavors. Instead of meat, these grain bowls feature savory portobello mushrooms!

Vegetarian gyro bowl on grey backdrop surrounded by ingredients

When I’m in a dinner recipe rut, I more often than not make a big grain bowl using a whole grain, some sort of protein, and an assortment of vegetables. As a Registered Dietitian, I love an easy meal like this that also packs in a lot of nutrition!

These Mediterranean-inspired gyro bowls totally hit the spot when you want something flavorful yet healthy. Instead of meat, they feature savory and meaty portobello mushrooms, and spice roasted chickpeas for plant-based protein. Topped with a delicious homemade tzatziki sauce, this meal is a simple weeknight winner!

This recipe is vegetarian, gluten free, soy free, and nut free.

Ingredients in vegetarian gyro bowls

Here is everything you need to make this grain bowl recipe:

  • Quinoa
  • Portobello mushrooms
  • Chickpeas
  • Cucumber
  • Cherry tomatoes
  • Plain Greek yogurt
  • Fresh dill
  • Garlic
  • Lemon
  • Salt
  • Pepper
  • Greek seasoning
  • Olive oil
  • Optional pickled red onion ingredients: red onion, apple cider vinegar, honey or maple syrup

Ingredient and dietary restriction substitution suggestions

  • Farro, brown rice, or buckwheat are all good whole grain alternatives to quinoa if you prefer.
  • Make it vegan: Use plain vegan yogurt to make tzatziki. Alternatively, you can swap the tzatziki sauce for a vegan lemon tahini sauce.
  • Make it protein packed: Add another source of protein to make this meal even more filling. It would be great with grilled salmon, shrimp, or tofu!
  • Try this meal with beet tzatziki for a fresh and colorful change.
  • If you don’t have Greek seasoning, sub for a blend of dried oregano, parsley, basil, garlic powder, and onion powder. You can also use Italian seasoning blend.
Vegetarian gyro bowls ingredients measured out on a grey backdrop

Step by step instructions

  1. If you want to make pickled red onions, I recommend making them the night before for best flavor. If not the night before, make them prior to preparing the rest of the ingredients.
  2. Start by preheating the oven. Slice the portobello mushrooms and toss them in olive oil and seasoning. Bake in the oven until fork tender.
  3. Drain and rinse a can of chickpeas and dry them off. Toss with olive oil, and seasoning and roast in the oven.
  4. Prepare quinoa on the stovetop.
  5. Mix together all the tzatziki ingredients – Greek yogurt, garlic, lemon juice, dill, cucumber and salt.
  6. Chop tomatoes in half and slice cucumber.
  7. Assemble your bowls with a scoop of quinoa, roasted mushrooms and chickpeas, tomatoes, cucumber, and top with a big scoop of tzatziki sauce and pickled red onions (if using).

How to roast chickpeas

Roasting chickpeas makes them crispy and crunchy. It also allows the chickpeas to take on the flavor of any spices you want.

To roast chickpeas, start by draining and rinsing the chickpeas from their can. Put the chickpeas on a clean dish towel or a few layers of paper towel. Use your hands to gently dry off the chickpeas as best you can.

As you dry the chickpeas, some of the skins will come off. Pick these out and discard.

Toss the chickpeas in olive oil, salt, pepper, and any other seasonings. Spread them out on a parchment paper lined baking sheet.

Roast the chickpeas in the oven at 400 degrees F for 20-30 minutes, until they are golden brown and crisped. To ensure even cooking, you can toss the chickpeas halfway through cooking.

Tip: Roasted chickpeas are best served right after you prepare them. They lose their crispy texture after sitting out or being stored in the fridge. You can reheat roasted chickpeas in the oven or a toaster oven, which will help them crisp up again.

Vegetarian gyro bowl on grey backdrop surrounded by ingredients

How to cook quinoa

Quinoa is quite easy to prepare, because it cooks quickly. To cook quinoa, add 1 part dry quinoa to 2 parts water to a deep saucepan. For instance, if you are cooking 1 cup of quinoa, add 2 cups of water. Add a pinch of salt.

Bring the pot to a rolling boil, then reduce to a simmer and cover.

Simmer the quinoa for 12-15 minutes, until all the water is absorbed. Fluff the quinoa up with a fork, then serve it up!

Storing leftover gyro bowls

This recipe a good meal prep option, as it is easy to store and assemble the next day. Store the leftover ingredients in separate containers. Then, assemble a bowl when you are ready to eat. Leftovers will keep in the fridge for 3-5 days.

I recommend reheating the roasted chickpeas in the oven or a toaster oven (not the microwave) to help crisp them up again.

Vegetarian gyro bowl on grey backdrop surrounded by ingredients

Quinoa nutrition benefits

Quinoa is a whole grain food that packs a big nutrition punch. Compared to other whole grains, quinoa is high in protein. One cup of cooked quinoa has 8.1 grams of protein! In addition, one cup of cooked quinoa provides:

  • 5.2 grams of dietary fiber (19 percent of your daily needs)
  • 77.7 mcg folate (19 percent of your daily needs)
  • 2.76 mg iron (15 percent of your daily needs)
  • 118.4 mg magnesium (30 percent of your daily needs)
  • 2.02 mg zinc (18 percent of your daily needs)

Chickpeas nutrition benefits

Chickpeas are a nutrient dense food to include in your diet. They are a good source of plant-based protein – one cup of chickpeas has 18 grams! Additionally, one cup of chickpeas provides several other nutrients:

  • 13 grams of dietary fiber
  • 1.346 mg Vitamin B6 (over 100 percent of your daily needs)
  • 72 mcg folate (18 percent of your daily needs)
  • 3.69 mg iron (20 percent of your daily needs)
  • 81 mg magnesium (20 percent of your daily needs)
  • 5.94 mcg selenium (11 percent of your daily needs)

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Vegetarian gyro bowl on grey backdrop surrounded by ingredients

Vegetarian Gyro Bowl with Portobello Mushrooms

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3-4 1x
  • Category: main dish
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Vegetarian gyro bowls are a an easy weeknight recipe filled with some of your favorite Mediterranean flavors. Instead of meat, these bowls feature savory portobello mushrooms!


Ingredients

Scale

Pickled Red Onions

  • 1 medium-large red onion, sliced thinly
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp honey or maple syrup
  • Pinch of salt

Gyro Bowls

  • 4 portobello mushrooms, sliced 
  • 1 can chickpeas, drained, rinsed, and dried with a clean dish towel
  • 2 tbsp olive oil, divided
  • 1/2 tsp Greek seasoning
  • Salt
  • Pepper
  • 1 cup quinoa, dry
  • 1 pint cherry tomatoes, halved
  • 2 cups cucumber, sliced
  • 1 batch tzatziki sauce

Instructions

  1. To make pickled red onions, bring the apple cider vinegar, water, honey, and salt to a boil in a pot. Remove from heat. Stuff the red onion slices in a jar, then pour over the hot liquid. Let the jar sit out to cool, then close and put it in the fridge. Let the onions pickle (ideally overnight).
  2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. Put the mushroom slices and chickpeas in two separate mixing bowls. Toss each with 1 tbsp olive oil, 1/4 tsp Greek seasoning, and a generous shake of salt and pepper.
  4. Transfer the mushroom slices and the chickpeas to the two separate baking sheets. Roast in the oven for 20-30 minutes, until the mushrooms are soft and the chickpeas are golden brown and crisp.
  5. Meanwhile, cook quinoa on the stovetop according to package instructions.
  6. Assemble gyro bowls with a scoop of quinoa, mushroom slices, roasted chickpeas, tomatoes, cucumber, and tzatziki sauce.
  7. Garnish with pickled red onions and fresh dill if desired.

Notes

Ingredient and dietary restriction substitution suggestions

  • Farro, brown rice, or buckwheat are all good whole grain alternatives to quinoa if you prefer.
  • Make it vegan: Use plain vegan yogurt to make tzatziki. Alternatively, you can swap the tzatziki sauce for a vegan lemon tahini sauce.
  • Make it protein packed: Add another source of protein to make this meal even more filling. It would be great with grilled salmon, shrimp, or tofu!
  • Try this meal with beet tzatziki for a fresh and colorful change.
  • If you don’t have Greek seasoning, sub for a blend of dried oregano, parsley, basil, garlic powder, and onion powder. You can also use Italian seasoning blend.

Storing leftover gyro bowls

This recipe a good meal prep option, as it is easy to store and assemble the next day. Store the leftover ingredients in separate containers. Then, assemble a bowl when you are ready to eat. Leftovers will keep in the fridge for 3-5 days.

I recommend reheating the roasted chickpeas in the oven or a toaster oven (not the microwave) to help crisp them up again.

Keywords: vegetarian gyro bowls, mushroom gyro bowls, mediterranean grain bowl