This is another quick and easy recipe when you don’t feel like cooking. I like to keep this one on my menu during chaotic weeks when I don’t want to stress myself out any more. Like, I don’t know, the holiday season? It is basically just seasoned ground beef, topped with veggies and some tzatziki. Not only is this recipe stress free it is also high in protein and relatively low in carbs!
If you are not familiar with tzatziki, it’s a cold sauce or dip made from yogurt. The recipe will make more tzatziki then you need for these gryo bowls. Save it, don’t toss it! There are so many ways to eat it. As a dip for crackers or veggies. Or it goes great with just about any meat.
These gyro bowls are able to be customized to meet your needs. Need some carbs? Serve over rice. Need more protein? Serve over quinoa. Neither? Serve over cauliflower rice or spinach. I personally prefer a mixture of quinoa and spinach.
The tzatziki does take some time since it needs to be prepared ahead of time. Everything else,however, comes together in 20 minutes! You can make the tzatziki ahead of time. (I’ve kept mine if the fridge for a couple days. I have no idea if will last longer than that since I usually eat it all my then!)
Top these bowls with whatever veggies you are feeling like. I use whatever I have hiding out in my fridge. I imagine some beets and radishes would go pretty well on this! If making this for little ones (or picky adults), just exclude things their palates might not like (in my house I leave the olives and red onions off the kids bowls)
Makes 4 huge servings or more, smaller ones if you are not as obsessed as me.
16 oz 2% or whole fat plain greek yogurt. (Don’t use nonfat it will be too runny)
1 large cucumber, peeled seeded and diced
1 tb lemon juice
1 tb red wine vinegar
1 tb olive oil
4 cloves garlic minced or pressed
1 tsp dried dill
- Seed the cucumber by cutting it in half and using a spoon to scrap the seeds out of the middle. Dice it as small as you have the patience for.
- Toss the cucumber with kosher salt and place in a strainer. Fill a large gallon sized bag fil with ice and place on top and let it sit for at least an hour.
- In the meantime, mix all remaining ingredients.
- Remove cucumber and using cheese cloth or thick paper towel squeeze out any excess liquid.
- Mix with yogurt mixture and adjust salt and pepper to taste
- Set in fridge for at least on hour.
Makes 4 servings
1 lb 95% lean ground beef
1 tsp dried oregano
1 tsp dried rosemary
1 tsp kosher salt
½ tsp garlic granules (or minced fresh garlic if you wish)
2 cups spinach
½ cup quinoa (omit if using rice or cauliflower rice)
1 cucumber, peeled and sliced
½ cup red bell pepper, sliced
1 cup cherry tomatoes, halved
¼ cup red onion, diced
¼ cup Kalamata olives
¼ cup chopped walnuts.
1.Cook quinoa (or rice) according to package.
2.Season beef with oregano, rosemary and salt and pepper. Brown over medium heat and drain off any fat.
3.Place ¼ cup quinoa in each bowl. Top with ¼ of the ground beef. Add spinach, cucumber, red bell, tomatoes, red onion. Top each bowl with ½ cup tzatziki (less if you are not a freak about it like I am), 1 tb Kalamata olives and 1 tb walnuts.
Nutrition for ¼ the amount plus ½ cup tzatziki
Calories: 379 Carbs: 24 Fat: 14 Protein: 38
Inspired by a recipe from Clean Eating Magazine.