Mediterranean Tilapia Power Bowls

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 702 kcal


Lemon Herb Tahini Dressing

  • ½ cup tahini paste
  • Juice from a lemon
  • 2 tsp salt
  • 6 tbsp cold water
  • 1 tsp ground cumin

Mediterranean-Marinated Tilapia Fillets

  • 4 Regal Springs Tilapia fillets
  • 4 garlic cloves minced
  • 3 tbsp olive oil plus more for coating pan
  • Juice from ½ lemon
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp dried oregano leaves
  • ½ tsp dried red pepper flakes
  • ½ tsp cumin powder

Greek Power Bowls

  • 2 cups cooked quinoa
  • 2 cups cherry tomatoes halved
  • 2 cups cucumbers diced
  • 2 cups canned chickpeas drained and rinsed
  • 1 cup crumbled feta cheese
  • 1 cup pickled red onions
  • Pita bread for serving


Lemon Herb Tahini Dressing

  1. In a small bowl, whisk together tahini paste, lemon juice, salt, cold water and ground cumin. Add additional salt or seasoning, to taste, and refrigerate until serving.

Mediterranean-Marinated Tilapia Fillets

  1. In a small bowl, whisk together olive oil, garlic cloves, lemon juice, salt, pepper, dried oregano leaves, dried pepper flakes and cumin powder. 

  2. Rub Tilapia fillets with marinade. Cover and refrigerate for 30 minutes.

  3. Once Tilapia fillets have finished marinating, add a drizzle of olive oil to a grill pan or medium skillet and cook on each side for 1 to 2 minutes, or until fish flakes easily with a fork. 

Greek Power Bowls

  1. In four bowls, distribute cooked quinoa, cherry tomatoes, cucumbers, chickpeas, feta cheese and pickled onions evenly. 

  2. Top each bowl with a marinated Tilapia fillet and drizzle with lemon herb tahini dressing. 

Recipe Notes

To quickly pickle your red onions, thinly slice 1 red onion and place into a large mason jar with ½ cup apple cider vinegar, 1 tbsp sugar and  1½ tsp kosher salt. Shake jar vigorously and place into the refrigerator for at least 1 hour. Will keep for 2 weeks.

Cook quinoa ahead of time for easy meal prepping.

Calories are per serving.