Vegan Souvlaki Bowl with Avocado Tzatziki (GF)

Vegan Souvlaki Bowl with Avocado Tzatziki

This Vegan Souvlaki Bowl came about for two reasons. Firstly, I was looking through my old travel photos and came across some photos I had taken when I went island hopping in Greece a couple of years ago…

Vegan Souvlaki Bowl with Avocado Tzatziki

Not a care in the world

This got me reminiscing about the food I ate when I was there – probably because the areas I went to were pretty touristy, there was a LOT of Souvlaki (some sort of grilled, skewered meat, served with a large dollop of garlicky tzatziki, fresh salad, fries and gorgeous pitta bread). 

Vegan Souvlaki Bowl with Avocado Tzatziki

The beautiful village of Oia, Santorini

Vegan Souvlaki Bowl with Avocado Tzatziki

The Cave of Zeus in Filoti, Naxos

Vegan Souvlaki Bowl with Avocado Tzatziki

Walking up the mountain to the Cave of Zeus

I then happened to come across one of my favourite food bloggers Half Baked Harvest‘s recipe for Grilled Zucchini Gyros. This prompted me to make a healthier version of Souvlaki by replacing the meat with some lovely grilled veggies! I opted for aubergine because I absolutely love it grilled. 

Vegan Souvlaki Bowl with Avocado Tzatziki

I then made some healthier potato fries in the oven, because they’re the real highlight of any souvlaki situation right? 

And then to keep it gluten-free, I ditched the pitta bread and put the whole thing in a bowl, which somehow automatically makes everything healthier. And this is how this Vegan Souvlaki Bowl was born. 

And obviously you can’t have souvlaki without tzatziki, so to keep it vegan/dairy-free, I decided to make the tzatziki by blending up an avocado instead of using yogurt. I’d read about avocado tzatziki a while back and had been meaning to make it for ages. I was pleasantly surprised with the result: it was beautifully creamy and full of flavour. I decided to add a handful of almonds before blending up the avocado both for extra protein and just to make it that little bit creamier.  

Just as fresh and flavoursome as it is quick and easy to put together, this Vegan Souvlaki Bowl is absolutely perfect for summer dining! 

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Souvlaki Bowl with Avocado Tzatziki (GF)
Serves 2
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For the fries
  1. 2 medium-sized potatoes, chopped into thin matchsticks with the skins left on
  2. 2 tablespoons olive oil
  3. Salt + pepper, to taste
For the grilled aubergine
  1. 1 aubergine, thinly sliced vertically
  2. 2 tablespoons lemon juice
  3. 4 tablespoons olive oil
  4. 1 teaspoon dried oregano
  5. Salt + pepper, to taste
For the avocado tzatziki
  1. 1 ripe avocado
  2. Optional: Handful of almonds
  3. 1 clove of garlic
  4. Generous glug of olive oil
  5. 2 tablespoons lemon juice
  6. Salt + pepper, to taste
  7. Handful of fresh mint, very finely chopped
  8. Chunk of cucumber, grated or very finely chopped
To serve
  1. Cherry tomatoes
  2. Kalamata olives
  3. Fresh basil
  1. Start by making the fries. Preheat your oven to 200 degrees. Add the potatoes to a large baking tray (make sure they have enough space to bake properly) and cover with oil and salt + pepper
  2. Bake in oven for about 30 minutes or until golden brown and slightly crispy. Take the tray out at 10-minute intervals to mix everything around to make sure it's all evenly cooked
  3. Meanwhile, make the grilled aubergine by mixing together the olive oil, lemon juice, oregano and salt + pepper in a large bowl to coat each slice of the aubergine
  4. Heat a griddle pan or grill until very hot then add the aubergine and cook for about 10 minutes on each side, until soft and tender with char marks*
  5. Make the tzatziki by adding all the ingredients apart from the mint and cucumber to a blender** and whizz until completely smooth. Transfer to a bowl and stir in the mint and cucumber
  6. To serve, arrange the grilled aubergine and fries in a bowl, top with a generous dollop of the tzatziki and garnish with kalamata olives, cherry tomatoes and fresh basil***
  1. *If you don't have a grill, you can alternatively roast the aubergine
  2. **If you don't have a blender and don't need this to be dairy-free, substitute the avocado and almonds in the tzatziki for plain yogurt and grate the garlic clove
  3. ***This is also good served with pitta bread (gluten-free or otherwise)
Adapted from Half Baked Harvest
Rhian's Recipes
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