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Juicy seasoned ground beef, bright lemon rice, feta, cucumbers, tomatoes and tzatziki in one easy 35-minute dinner. High-protein bowls that hold up all week for lunches.
I am loving that nourishing protein bowls are having their moment. These Greek beef bowls have been in our dinner rotation for months now and I finally have to tell you about them.
If you’ve never made one, here’s the whole idea — a base of lemony herbed rice, seasoned ground beef on top, then topped with a Greek salad — cucumber, tomato, red onion, olives, feta — and a big spoonful of tzatziki over everything. That’s it. No special ingredients, nothing you can’t find at a regular grocery store.
Here’s the thing that surprised me…it’s the rice. I know, nobody gets excited about rice. But you toss it with lemon juice, olive oil, and a big handful of parsley while it’s still hot, and it turns into something you’ll catch yourself eating straight out of the pot.
Then you pile on the ground beef, browned up with onion and garlic and a serious amount of oregano. And on top of that goes the good stuff — cold diced cucumber, sweet cherry tomatoes, thin slivers of red onion, salty Kalamata olives, and way more feta than seems reasonable. It’s basically a Greek salad scattered over a warm bowl, and that hot-and-cold thing is what makes it so good.
Last, a big spoonful of homemade tzatziki. If time is on your side, you have got to make it yourself. It’s ten minutes, it’s just yogurt and cucumber and garlic and dill, and it is so much better than the tub. I’ve put my recipe down below.
This recipe is thirty-five minutes start to finish. If you love Greek food, you will love my flavorful and easy Greek Chicken Gyros that are the perfect easy dinner idea!
Ingredients
For the lemon-herb rice
- Basmati or jasmine rice (I love the Golden Star jasmine rice)
- Fresh lemon juice
- Extra virgin olive oil
- Fresh parsley, chopped
- Salt
For the Greek beef
- Ground beef (85/15)
- Olive oil
- Red onion, diced
- Garlic, minced
- Dried oregano
- Garlic powder
- Onion powder
- Salt and Pepper
Toppings
- English cucumber, diced
- Salt (for drawing out the cucumber)
- Grape or cherry tomatoes, halved
- Red onion, thinly sliced
- Feta cheese, crumbled
- Tzatziki sauce
- Hummus (optional)
- Kalamata olives, pitted and halved (optional)
- Extra parsley or fresh dill, for garnish
- Pita Bread or Homemade Naan Bread
Ingredient Notes
Ground beef. 85/15 is the right ratio. 80/20 leaves the bowl oily even after draining, and 90/10 goes dry and crumbly without enough fat to carry the spices.
Rice. Basmati and jasmine both work and behave a little differently. Basmati stays separate and fluffy, which is better for meal prep. Jasmine is softer and slightly sweeter. Long grain white is a fine substitute.
Lemon. I suggest using fresh lemon juice but you can use bottled lemon juice in a pinch.
Oregano. Dried, not fresh, which is one of the few places dried genuinely beats fresh. Greek oregano is more pungent than the Mediterranean blends sold as generic oregano, and it’s worth seeking out.
Feta. I suggest to buy the block in brine, not the pre-crumbled tubs. Crumbled feta is coated in anti-caking agents and tastes chalky. Block feta is creamier, saltier, and cheaper by weight.
English cucumber. Thinner skin and fewer seeds than a standard cucumber, so no peeling and less water. Persian cucumbers work too.
Tzatziki. Store-bought is fine and saves ten minutes. Homemade is better and takes ten minutes. Recipe below.
Hummus. Optional but excellent. Here is a recipe for homemade hummus.
How to Make Greek Beef Bowls
Step #1 — Toss the diced cucumber with 1 teaspoon salt in a colander and let it drain for 10 minutes, then pat dry. This keeps the bowls from turning watery.
Step #2 — Cook the rice according to package directions. While it’s still warm, fold in the lemon juice, olive oil, lemon zest, parsley, and salt. Warm rice absorbs the dressing far better than cold rice, so don’t wait.
Step #3 — Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more, until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned through, 6 to 8 minutes. Drain off the excess fat and return the skillet to the heat.
Step #4 — Add the oregano, garlic powder, onion powder, salt, and pepper. Stir for 30 seconds so the spices toast in the residual fat. Taste and adjust the salt.
Step #5 — Divide the lemon-herb rice among four bowls. Top with the beef, then the cucumber, tomatoes, red onion, olives, and feta. Finish with a generous dollop of tzatziki and a scatter of parsley or dill.
Frequently Asked Questions (FAQ’s):
Greek Salad, Mediterannean Quinoa Salad, and homemade naan bread all would pair beautifully. For dessert, you can make homemade baklava or Greek yogurt panna cotta.
Yes, perfect for meal prep lunches. Store all of the elements separately in airtight containers and then assemble when ready to eat.
Yes! Ground turkey, chicken or lamb is a great alternative to beef.
Storage:
Refrigerator: Store beef and tzatziki sauce separately for up to 4 days.
Reheat: Warm beef in a skillet or microwave; serve sauce cold.
Meal Prep Tip: Assemble bowls just before serving for best texture.
More Greek Recipes:
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Greek Beef Bowl
Ingredients
Lemon Rice:
- 1 1/2 cups Uncooked Basmati or Jasmine Rice (about 4 1/2 cups cooked)
- 1 Tablespoon Olive Oil
- 2 teaspoons Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Fresh Italian Parsley (chopped)
- 1 teaspoon Salt
Greek Beef:
- 1 Tablespoon Olive Oil
- 1/2 Red Onion (diced)
- 1 lb. Ground Beef
- 3 Garlic cloves (minced)
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 3/4 teaspoon Pepper
Toppings:
- 1 large English Cucumber (sliced or diced)
- 10 ounces Grape or Cherry Tomatoes (sliced lengthwise)
- 1/2 to 1 teaspoon Salt
- 4 ounces Feta Cheese (crumbled)
- 8 ounces Tzatziki Sauce (recipe below)
- Red Onion (sliced)
- 4 ounces Kalamata Olives (optional)
- Hummus (optional)
Instructions
- Cook the rice according to package directions. While it's still warm, fold in the lemon juice, olive oil, lemon zest, parsley, and salt. Warm rice absorbs the dressing far better than cold rice, so don't wait.
- While rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3 to 4 minutes, until softened and starting to turn golden at the edges. Add the garlic and cook 30 seconds more. Add the ground beef, breaking it up with a spoon, and cook until browned through, 6 to 8 minutes. Drain off the excess fat and return the skillet to the heat.
- Add the oregano, onion powder, red pepper flakes, salt, and pepper. Taste and adjust the salt.
- Dice the cucumber and halve the cherry tomatoes. Put them in a bowl and sprinkle with the 1/2 to 1 teaspoon of salt. Thinly slice the red onion (if using).
- If you're using hummus, spread a few spoonfuls across the bottom of each bowl first. Divide the lemon-herb rice among four bowls. Top with the beef, then the cucumber and tomatoes, red onion, olives, and feta. Finish with a generous dollop of tzatziki and a scatter of fresh dill.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
