Tempeh Gyro Bowls

Tempeh Gyro Bowls

These Tempeh Gyro Bowls are incredibly flavourful, packed with protein and perfect for a easy and quick 30 minute meal. Meal prep & go-the-go friendly.

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Growing up, Greek food was one of my favourite cuisines. All the herbs and spices, fresh vegetables and tangy lavish dips and sauces… so good. Oh, and lets not forget about my absolute favourite: warm, soft & chewy pita. I have to admit, most of the time I would run over to the food court to satisfy my Greek food cravings but once in awhile, I would go to an authentic Greek restaurant and it always blew me away. So much flavour, textures, contrast and fresh vegetables.

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The first most important factor to tasty Gyro bowls is the right marinade! You can easily make your own by combining soy sauce for saltiness, lemon juice for tang and a couple of herbs used in traditional greek dishes. You can find my go-to gyro marinade recipe here. You also need a fresh dip or sauce to balance all the intense flavours. And lastly, pick up some freshly baked pitas from a Greek store or make your own! Everything put into these bowls just work so perfectly together. The herby warm tempeh and quinoa against the cool refreshing Tzatziki and fresh vegetables in your mouth is just SO satisfying. And then you have the pickled onions that clean your palate after every couple of bites. You’ll be craving these tempeh gyro bowls again and again!

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Incase I haven’t yet convinced you to try this Tempeh Gyro Bowl recipe, heres why I love them and think you will too! It’s:

  • vegan friendly

  • dairy & gluten free

  • meal prep friendly

  • simple and easy to make

  • super flavourful using traditional greek ingredients and herbs

  • protein packed

  • nutritious

  • & makes for a delicious quick meal

Tempeh Gyro Bowls

Tips and Tricks to making Tempeh Gyro Bowls with Tzatziki

  • Marinade the tempeh for at least 1 hour for the best flavour

  • When cooking the tempeh, pat the tempeh dry. Cook using a little oil or use a non stick pan. Once browned, add the remaining marinade little by little to cook off the liquid and spiced into the tempeh

  • You can make these tempeh slices ahead of time, pre-slice and make all the remaining ingredients and just throw all the ingredients together for a quick meal

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If you recreate this Tempeh Gyro Bowl with Tzatziki please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Slice the tempeh into strips and add it into a shallow fish along with the pre-made marinade. Give it a shake to coat all the pieces of tempeh, and let it marinate for 1 hour-overnight.

  2. Nuke the red onions in the microwave for 1 minute.

  3. Heat the vinegar and sugar in a small bowl or sauce pan until sugar is dissolved completely.

  4. Combine the red onions into the vinegar mixture and let it sit at room temperature for around 15-20 minutes.

  5. Once the marinating time passes, on medium heat add the tempeh along with the marinade into a skillet. Let the sauce reduce and the tempeh to caramelize for 5-8 minutes on each side. Add additional broth or soy sauce is you see tempeh starting to stick to the pan. 

  6. Cut the pita bread into triangles and place them into the toaster oven for 1-2 minutes, making sure they do not burn. 

  1. Divide the quinoa and tempeh into 2 portions. Add in some kale, chickpeas, tomatoes, cucumber, parsley, tzatziki dip, pickled red onions, olives and vegan feta cheese. And of course, pair it with the toasted pita. This would be great as a filling for pita wraps as well!

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

Ingredients

Tempeh:

Picked Red Onions

  • ½ red onion thinly sliced

  • ¼ c apple cider vinegar

  • 1 tbsp water

  • ½ tbsp sugar 

For the Bowl:

  • Pita bread, sliced

  • 2 c cooked quinoa

  • 1 c baby kale 

  • 1 c chopped parsley

  • 1 c grape tomatoes

  • 1 c cucumber

  • 1 c chickpeas

  • 1 c homemade Tzatziki  

  • 1/4 c olives

  • optional: vegan feta cheese