Go Back
+ servings
Greek gyro bowls with ground beef

Ground Beef Gyro Bowl with Roasted Vegetables Recipe

Our Ground Beef Gyro Bowls with Roasted Vegetables are perfect for packed lunches and meal prepping!
No ratings yet
Print Pin
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Calories: 553kcal

Ingredients
 

For the roasted vegetables:

  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 ½ teaspoons fresh oregano (½ teaspoon dried) (finely chopped)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme (finely chopped)
  • ½ teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 zucchini (sliced into ¼” thick coins)
  • 1 ½ cups bell pepper (sliced into ¼ thick strips (I used ½ a green pepper and ½ a yellow pepper))
  • 1 cup red onion (cut into ¼” wide strips)
  • 1 pint of 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 of cooked rice (or potatoes or cauliflower rice)

Optional toppings:

  • Tzatziki sauce
  • Crumbled feta cheese
  • Banana peppers
  • Pita Bread

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
  • Combine the chopped vegetables in a large bowl. Add the olive oil, garlic, salt, pepper, thyme, onion powder, oregano and parsley. 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 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.

Storage

This meal is quick and easy to make and stores well for up to 4 days in an airtight container in the refrigerator.
Course Main Course
Cuisine Greek, Mediterranean
Keyword beef gyro, beef gyro bowls, ground beef gyro, ground beef gyro bowls, gyro bowls

Nutrition

Calories: 553kcal | Carbohydrates: 40g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1033mg | Potassium: 680mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1888IU | Vitamin C: 84mg | Calcium: 81mg | Iron: 4mg