Gluten-Free

Loaded Beef Gyro Bowl with Tzatziki

The quinoa and beef in this scrumptious gyro bowl will fuel you for hours, while the decadent tzatziki sauce will have you craving this recipe again and again.

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Ellen Charlotte Marie

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Servings
2
Prep Time
30 min
Cook Time
30 min
Duration
60 min

Ingredients

  • 1/2 cup peeled, quartered and thinly sliced cucumber
  • 3/8 tsp ( 1/4 tsp + 1/8 tsp) sea salt, divided
  • 1 cup plain whole-milk Greek yogurt
  • 1 clove garlic, minced
  • 3/4 tsp lemon zest + 1/2 tsp fresh lemon juice, divided
  • 1/2 tsp freeze-dried dill (or chopped fresh dill)
  • 1/2 cup quinoa, rinsed
  • 2 portobello mushroom caps, stems and gills removed and reserved
  • 1 tsp olive oil
  • 1/2 lb 95% lean ground beef
  • 1½ tsp Italian seasoning
  • 1 tsp dried rosemary
  • 1/4 tsp ground cumin
  • 1/8 tsp ground black pepper
  • 2 cups chopped baby spinach

Toppings

  • 1/2 cup peeled and chopped cucumber
  • 1/2 cup halved grape tomatoes
  • 1/2 cup red bell pepper strips
  • 2 tbsp diced red onion
  • 2 tbsp chopped, toasted unsalted walnuts
  • 8 Kalamata olives

Preparation

  1. In a medium bowl, toss sliced cucumber with ¼ tsp salt; set aside for 20 minutes. Drain liquid from bowl, then stir in yogurt, garlic, 1/4 tsp lemon zest, lemon juice and dill. Cover and refrigerate.
  2. Cook quinoa according to package directions.
  3. Meanwhile, brush mushroom caps with oil and sprinkle with remaining 1/2 tsp lemon zest and pinch salt on inside and outside of caps. In a skillet on medium-high, cook mushroom caps for 3 to 5 minutes per side; slice into quarters and set aside.
  4. In same skillet on medium-high, cook beef, Italian seasoning, rosemary, cumin, pepper and remaining pinch salt. Cook for 4 to 5 minutes, breaking up beef with a wooden spoon, until browned.
  5. To serve, in a bowl, layer half of quinoa, spinach and beef mixture. Top with half of each of quartered mushrooms and toppings; top each with 1/4 cup tzatziki.

Nutrition Information

  • Serving Size 1 gyro bowl
  • Calories 569
  • Carbohydrate Content 45 g
  • Cholesterol Content 80 mg
  • Fat Content 26 g
  • Fiber Content 8 g
  • Protein Content 40 g
  • Saturated Fat Content 9 g
  • Sodium Content 637 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 6 g