Go Back

Ground Beef Mediterranean Power Bowls - A Fresh, Satisfying Weeknight Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Beef:
  • 1 pound (450 g) ground beef (90–93% lean works well)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon (optional, but lovely)
  • 1/4–1/2 teaspoon red pepper flakes (to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon
  • For the Base:
  • 2 cups cooked quinoa, brown rice, or couscous
  • 2 cups chopped romaine or baby spinach
  • Veggies and Add-Ins:
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley or dill, chopped
  • Lemon Yogurt-Tahini Sauce:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 small garlic clove, grated
  • Zest and juice of 1 lemon
  • 1–2 tablespoons water to thin
  • Pinch of salt and black pepper

Method
 

  1. Cook your base. Prepare quinoa, brown rice, or couscous according to package instructions. Fluff with a fork and set aside. This can be done ahead and chilled.
  2. Make the sauce. In a bowl, whisk Greek yogurt, tahini, olive oil, garlic, lemon zest and juice, a pinch of salt, and pepper. Add water a little at a time until it’s drizzleable. Taste and adjust lemon or salt as needed.
  3. Prep the fresh elements. Halve tomatoes, dice cucumber, slice red onion, chop herbs, and crumble feta. Keep everything ready for assembly.
  4. Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the beef. Add ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving a little for flavor.
  6. Season boldly. Stir in cumin, smoked paprika, oregano, cinnamon (if using), red pepper flakes, salt, and black pepper. Cook 1–2 minutes to bloom the spices. Squeeze in lemon juice and stir. Taste and adjust seasoning.
  7. Assemble the bowls. Add a scoop of grains to each bowl. Top with greens, a generous portion of spiced beef, tomatoes, cucumber, red onion, olives, and feta.
  8. Finish with sauce and herbs. Drizzle the lemon yogurt-tahini sauce over the top. Sprinkle with parsley or dill. Add an extra squeeze of lemon if you like brightness.
  9. Serve. Enjoy warm beef with crisp veggies for the best texture contrast.