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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!
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Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Calories: 553kcal


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


  • 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.


  • 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.


  • 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.


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


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