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Greek Cucumber Tzatziki Glow Bowl


  • 4 cups kale, divided (I used purple and green curly kale)
  • 1 cup white cannelini beans, divided (or chickpeas)
  • 1.5 cups cooked quinoa, divided
  • 6 thick slices of english cucumber, divided
  • sliced green olives (or any olive)
  • extra fresh dill, for topping

Cucumber Dill Tzatziki Sauce

  • 1/2 cup tahini
  • 1/4 cup filtered water
  • 1/2 lemon, juiced
  • 1/2 cup fresh dill, stems are fine to include
  • 1/2 cup chopped english cucumber
  • 1/31/2 jalapeño (or more or less, to taste; optional)
  • 1 tablespoon chopped shallot (or green onion)
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon sea salt + 1/4 teaspoon pepper
  • 1/4 teaspoon minced garlic (or more, to taste)


  1. Divide and arrange all ingredients into two bowls.
  2. In a food processor, add all ingredients for tzatziki sauce and blend until smooth and creamy, scraping down the sides every so often. Taste test and adjust salt, lemon, jalapeño etc.
  3. Divide sauce between the two bowls.
  4. Enjoy!


  • * Any leftovers of sauce can be stored in the fridge up to 5 days!
  • * I have not tried freezing the sauce so I don’t know if it freezes well. Fresh is always best!


  • Serving Size: 2
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