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!
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
- 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).
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- 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.
- 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.
- Meanwhile, cook quinoa on the stovetop according to package instructions.
- Assemble gyro bowls with a scoop of quinoa, mushroom slices, roasted chickpeas, tomatoes, cucumber, and tzatziki sauce.
- Garnish with pickled red onions and fresh dill if desired.
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