Packed with colorful roasted vegetables and seasoned ground beef, our Gyro Bowls are a quick and easy way to enjoy Greek food at home.
If you enjoy Mediterranean flavors, be sure to also check out our Beef Kafta and Mediterranean Meatballs.
Nothing quite compares to the flavor of take-out gyros, with their piles of thin shaved meat, crisp lettuce and tomato, and creamy gyro sauce.
As much as I'd love to drive across town for the best gyros on a nightly basis, our budget and calendar just won't allow it. When that's the case, we turn to these easy Greek Gyro Bowls to get our fix.
What is on an authentic gyro?
Traditional gyros are made with seasoned meat (usually lamb, beef or pork) cooked on a vertical rotisserie and served in pita bread with tomato, onion, feta cheese, and tzatziki.
Our favorite gyro shop also adds banana peppers, piles of crisp lettuce, and their own secret gyro sauce.
Making Gyro Bowls at Home
Since most of us don't have a vertical rotisserie lying around our kitchens, we've adapted this recipe to be made with common equipment and ingredients you likely already have on hand!
Here's why we love it so much:
- A bowl, not a sandwich. We took the typical gyro ingredients and put them into a bowl. While we ADORE our Ground Beef Gyros made in pita bread, these bowls have a lot of advantages, including being gluten free and make ahead friendly.
- Great for meal prepping. You can prepare the rice, saute the beef, and roast the veggies in advance. They'll keep well in the fridge for up to 4 days, and they reheat beautifully. It's perfect for packed lunches!
- Throw everything in here. You can add almost anything into these gyro bowls. It's a great chance to use leftovers and clear out the crisper drawers. We're sharing our favorite toppings below, but you could also add Air Fryer Potatoes or Cucumber Tomato Salad for a refreshing tang.
Key Ingredients for Ground Beef Gyro Bowls
- Vegetables. While roasted veggies aren't traditionally in gyros, we love their deep caramely flavor, and that they can be made ahead of time. Fresh lettuce and tomatoes tend to wilt and get mushy, so roasted is the way to go if you're meal prepping. If you've got leftovers, toss them in our Roasted Vegetable Pasta.
- Ground beef. We used a pound of ground beef, but you could always double or triple the recipe and have Beef Gyro Bowls all week long!
- Seasonings. The spices are what makes this taste like gryos! Garlic, oregano, thyme, onion powder, and parsley give the beef its Greek inspired flavor.
- Rice. You’ll need 2 cups of cooked rice for your gyro bowls. For even more Greek flavor, add a squeeze of fresh lemon juice to your rice during cooking. In place of rice, you can add potatoes to your roasted vegetables for a grain free option, or substitute cauliflower rice.
- The sauce. I usually use store bought tzatziki to keep things simple, but if you've got the time, homemade tzatziki is wonderful.
- Toppings. You can add whatever toppings you want. Crumbled feta cheese and banana peppers are our favorites, but we also love shredded lettuce, chopped tomatoes, and olives.
How to Make Our Gyro Bowls
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Prepare the vegetables. Combine the sliced vegetables in a large bowl. Add the olive oil, salt, pepper, oregano, parsley, and garlic powder. Stir together until vegetables are well coated. Spread the vegetables in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through.
- Prepare the ground beef. While the vegetables are roasting, heat the oil in a large skillet over medium heat. Add the ground beef and break it up into a few larger chunks. Leave it alone to brown for a few minutes, then use a wooden spoon to break it into smaller pieces. Continue to brown, stirring occasionally until cooked through. For more tips, check out our post on How to Cook Ground Beef.
- Add seasonings. Stir in the garlic and cook until fragrant. Season with oregano, salt, and black pepper. Drain off most of the excess fat.
- Assemble and serve. To serve, place about ½ cup of cooked rice in a bowl. Top with cooked ground beef and roasted vegetables. Garnish with your choice of tzatziki sauce, feta cheese and sliced banana peppers.
FAQs
Can you make Beef Gyro Bowls ahead of time?
Yes! This meal is quick and easy to make and stores well for up to 5 days in an airtight container in the refrigerator. Don't add the remaining cold toppings until you're ready to serve.
Can you make Gyro Bowls without rice?
Absolutely. In place of rice, add potatoes to your roasted vegetables for a grain free option or substitute cauliflower rice. You can also serve with pita!
How to reheat gyro bowls
The rice, beef, and veggies can all be reheated in the microwave for 1-2 minutes or until hot clear through. Top with your favorite cold veggies and sauce, then serve!
Variations
Instead of the roasted veggies, feel free to top the bowls with traditional gyro toppings like shredded lettuce, tomatoes, sliced cucumber, and banana pepper.
More Healthy Ground Beef Dinner Recipes
Summer is the perfect time for light, quick dinners! Check out our favorites: Ground Beef Taco Salad, 30 Minute Ground Beef and Broccoli, and Ground Beef Lettuce Wraps.
This Ground Beef Bulgogi is another fabulous make ahead friendly bowl.
📖 Recipe
Ground Beef Gyro Bowl with Roasted Vegetables Recipe
Ingredients
For the roasted vegetables:
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 zucchini (sliced into ¼” thick coins)
- 2 bell peppers (sliced into ¼ thick strips)
- ½ large red onion (cut into ¼” wide strips)
- 1 pint cherry tomatoes (cut in half)
For the gyro beef:
- 2 teaspoons olive oil
- 1 lb. ground beef
- 2 large cloves garlic (minced)
- 1 ½ teaspoons oregano
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For the base:
- 2 cups cooked rice (or potatoes or cauliflower rice)
Optional toppings:
- Tzatziki sauce
- Crumbled feta cheese
- Banana peppers (optional)
- Pita Bread (optional)
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- Combine the chopped vegetables in a large bowl. Add the olive oil, salt, pepper, oregano, parsley, and garlic powder. Stir together until vegetables are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Bake for 25 minutes, flipping halfway through.
- While the vegetables are roasting, prepare the ground beef. Heat the oil in a large skillet over medium high heat. Add the ground beef and break it up into a few larger chunks. Leave it alone to brown for a few minutes, then use a wooden spoon to break it into smaller pieces. Continue to brown, stirring occasionally, until cooked through.
- Stir in the garlic and cook until fragrant. Season with oregano, salt, and black pepper. Drain off most of the excess fat.
- To serve, place about ½ cup of cooked rice in a bowl. Top with cooked ground beef and roasted vegetables. Garnish with your choice of tzatziki sauce, feta cheese and sliced banana peppers. Serve with pita bread wedges, if desired.
Notes
- Try to cut the vegetables into pieces of similar thickness to ensure they are cooked at the same rate.
- Cutting the cherry tomatoes in half prevents them from bursting during roasting.
Substitutions
- In place of rice, add potatoes to your roasted vegetables for a grain free option, or substitute cauliflower rice.
- For even more Greek flavor, add a squeeze of fresh lemon juice to your rice during cooking.
- Feel free to substitute the roasted vegetables for fresh shredded lettuce, tomato, and cucumber.
