Greek Beef Bowls are high in protein and packed with flavor! They're perfect for meal prepping or delicious for dinner. Seasoned ground beef is combined with zesty lemon rice, creamy tahini sauce and veggies in this tasty Greek-style bowl recipe.
If you like Greek beef kabobs, you are going to love this healthy recipe! You'll get all of your favorite Greek flavors in one delicious bowl.
The best fluffy and zesty lemon rice makes the perfect base for the seasoned ground beef. But is the real star of the show the lemon tahini sauce? You'll have to decide for yourself!
So many amazing flavors, it's hard to believe these bowls are ready in just 30 minutes! Perfect for busy nights, or meal prepping
- Olive oil - I use extra virgin olive oil, but you can use any oil you have on hand. Avocado oil or vegetable oil are other mild tasting olive oil alternatives.
- Onion - a sweet onion is ideal, but yellow or brown onions will also work.
- Garlic - freshly minced whole garlic cloves really go a long way for flavor, but if you already have jarred minced garlic, that will work as well.
- Ground beef - you need one pound of ground beef, I prefer the fat ratio to be 80/20 for the most tender and juicy meat, but feel free to use more lean beef instead, if you'd like to lower the fat content in the bowls.
- Roma tomato - freshly diced Roma tomatoes are ideal because they have plenty of firm flesh without a lot of extra moisture. You can also use your favorite tomato variety.
- Ground cinnamon
- Cayenne pepper - you can adjust the spice level of this recipe by adding more to make it hotter, or using less to make it more mild.
- Ground cloves
- Beef broth - while this is best broth to pair with the flavor of ground beef, in a pinch you can substitute chicken or vegetable broth.
- Lemon rice - click the link for this fresh and zesty recipe! You can also serve the bowl with cooked quinoa, brown rice, white rice, or orzo. Click on each of the links to learn how to cook these grains in an Instant Pot, rice cooker or on the stove.
- Spinach leaves - the mild flavor and texture of the spinach is perfect for these bowls, but you may also switch it out for your favorite greens. Note that tougher greens such as kale may need to cook down a little longer.
- Artichoke hearts - you want to find artichoke hearts in a can that are in a brine, not in a marinade. Marinated artichoke hearts will be soaked in oil and seasonings, and will give the dish a different flavor.
- Lemon tahini sauce - the lemon rice, paired with this lemon tahini sauce makes the dish extra zesty. If you'd like to try a different sauce, let me recommend this Roasted Garlic Cashew Cream Sauce. It's so creamy and delicious! You could also try the bowls topped with Whipped Feta Dip, instead of a sauce.
- Fresh parsley
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
If you haven't already prepared the lemon rice for these bowls, start cooking the rice before preparing the other ingredients for the bowls. I also recommend preparing the lemon tahini sauce, or sauce of your choice, before starting the bowls.
- Prepare the Greek beef.
- Preheat a skillet over medium high heat.
- Drizzle in some olive oil, add the onion, and cook for 5 minutes, then add in the garlic and continue cooking for an additional minute.
- Add the ground beef and cook for 7-8 minutes or until cooked through, then drain the grease.
- Mix in the tomato, cinnamon, salt, allspice, cayenne pepper, ground cloves and beef broth and let it simmer for 5-7 minutes.
- Cook the spinach and artichokes.
- In a separate skillet over medium heat add olive oil, spinach, and artichokes.
- Cook until the spinach is wilted, about 2-3 minutes.
- Assemble the bowls.
- Start by adding the lemon rice to each bowl as the base.
- Next divide the ground beef mixture between the bowls.
- Then add the spinach and artichokes.
- Finish the bowls off by drizzling the lemon tahini sauce all over the bowls and garnishing them with fresh parsley.
Feel free to get creative and include extra items for more flavor and nutrition.
- Hummus - use your favorite store bought variety, or make Spinach Artichoke Hummus at home!
- Tzatziki sauce - the tang of Greek yogurt and lemon juice, plus the freshness of the dill in this sauce would pair nicely with the other flavors in this bowl.
- More veggies - chop up bell peppers, zucchini or carrots and add them either raw or cooked to the bowl.
Make it vegan
If the flavors sound too good, but you want a plant based version, there are a few simple substitutions you can make.
Replace the ground beef with meatless crumbles, like Impossible meat. And swap out the beef broth with vegetable broth. You also want to make sure the lemon rice is cooked with vegetable broth.
Make it low carb
To make the bowls low carb, omit the lemon rice. This will bring the total carbs per bowl to 11 grams and the net carbs to 7 grams per bowl.
Replacing the lemon rice with ½ cup cauliflower rice in each bowl will add 2.5 net carbs and 4.5 total carbs to each bowl.
Meal prep it
- For storage:
- Prepare the rice, beef mixture, veggies, and sauce.
- Divide the rice, beef, and veggies between four airtight storage containers.
- Pour the sauce into 4 small storage containers and place them inside the larger ones.
- You can keep the fresh parsley in tiny containers or little bags, then add them to the large containers.
- Refrigerate until you are ready to eat. These bowls will keep in an airtight container in the refrigerator for up to 5 days.
- To reheat and eat:
- Remove the lids and take out the sauce and parsley.
- Microwave the bowls for 2 minutes, or until heated throughout.
- Top with the dressing and parsley and dig in!
More high-protein bowls
Each of these bowls contains between 25-55 grams of protein per bowl. Perfect when you're looking for a healthy, high-protein meal!
- Thai Chicken Bowls
- Chicken and Wild Rice Bowls
- Keto Meatball Bowls
- Low Carb Fish Taco Bowls
- Chicken Shawarma Bowl
- Shrimp Taco Bowl
Greek Beef Bowls
- 2 tablespoons olive oil divided
- ½ cup onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 1 roma tomato diced
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon allspice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- ¼ cup beef broth
- 2 cups cooked lemon rice click link for the recipe
- 4 cups fresh spinach leaves
- 14 ounce can artichoke hearts drained
- ¼ cup lemon tahini sauce click link for the recipe
- 1 tablespoon fresh parsley leaves chopped
- If you haven't already prepared the lemon rice for these bowls, start cooking the rice before preparing the other ingredients for the bowls. I also recommend preparing the lemon tahini sauce, or sauce of your choice, before starting the bowls.
- For the beef, add 1 tablespoon olive oil to a large skillet on the stove over medium high heat.
- Add the onion and cook for 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Add the ground beef to the skillet and cook through, 7-8 minutes.
- Remove from the heat and drain any grease from the skillet.
- Place the skillet back on the stove over medium heat.
- Add the diced roma tomato, cinnamon, salt, allspice, cayenne pepper, ground cloves and beef broth.
- Let simmer on the stove for 5-7 minutes.
- In the meantime, heat another skillet on the stove over medium heat and add the remaining tablespoon of olive oil.
- When hot, add the spinach leaves and drained can of artichoke hearts.
- Cook down for 2-3 minutes.
- Assemble the bowls by adding ½ cup lemon rice to each bowl, then dividing the beef mixture and spinach and artichokes between each bowl.
- Drizzle lemon tahini sauce over the bowls and finish with fresh parsley.
- To make the bowls low carb, omit the lemon rice. This will bring the total carbs per bowl to 11 grams and the net carbs to 7 grams per bowl.
- Replacing the lemon rice with ½ cup cauliflower rice in each bowl will add 2.5 net carbs and 4.5 total carbs to each bowl.
- To make these bowls plant based, replace the ground beef with meatless crumbles, and swap the beef broth with vegetable broth.