Greek Beef Bowls

Print Recipe

5 from 1 vote

Whip up Greek Beef Bowls for a fast, flavorful meal with endless topping options!

Prep Time30

Total Time30

Course: Dinner

Cuisine: Greek, Healthy

Keyword: greek beef bowls

Servings: bowls

Author: Chelsea Lords

Cost: $14.23

Equipment

Large pan

Ingredients

Greek Beef and Chickpeas

1 tablespoon olive oil
1 pound lean ground beef (93/7)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon freeze-dried dill optional
1 (15-ounce) can chickpeas drained and rinsed

Bowl Assembly

Hummus as the bowl base
White Rice as the bowl base
Tzatziki sauce for topping
Pickled onions optional, for topping
1 cup thinly sliced cucumber
1 cup cherry tomatoes halved or quartered
Toppings as desired see note 1

US - Metric

Instructions

Heat olive oil in a large pan over medium heat. Season beef all over with salt and pepper (about 1/2 teaspoon each). Add beef to the pan and let it brown on one side, about 1 minute. Flip, brown the other side, then break it into small crumbles with a wooden spoon. Stir in chickpeas, garlic powder, and oregano. Cook until the beef is nicely browned and any liquid is gone. Stir in dill if using. Taste and adjust seasoning if needed.
Prepare hummus, rice, tzatziki, and pickled onions (store-bought or homemade—see links above). In a bowl, mix the cucumbers and tomatoes. Just eyeballing it, drizzle with olive oil, salt, pepper, and dill, if desired.
Spread 2-4 tablespoons of hummus in a bowl. Add a scoop of rice, then evenly divide the beef mixture and cucumber-tomato salad. Top with tzatziki, pickled onions, and optional toppings like lemon, fresh herbs, or feta. Serve immediately!

Video

Notes

Note 1: I love adding some fresh herbs (dill or parsley), a drizzle of lemon juice, or crumbled feta to these bowls. Just pick and choose your favorites!

Note 2: Calories are for the Greek beef and chickpeas only; toppings and sides may vary.

Storage: Store beef in an airtight container in the fridge 4-5 days. Keep the rice in a separate container in the fridge for up to 5 days. Store cucumbers, tomatoes, and feta separately in airtight containers. Tzatziki and pickled onions can be prepared ahead and stored in the fridge for 4-5 days. Assemble the bowls just before serving to keep everything fresh.

Nutrition