Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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