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Beef Gyro Bowl Recipe








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Beef Gyro Bowl


Beef Gyro Bowl recipe
Gyro spiced ground beef served with vegetables, olives, quinoa, tzatziki, and pita bread.


Recipe Keywords:

beefgyrobowlmain_dishesglutenfreegreekgroundmediterranean


Servings: 2

Total Time: 35 minutes

Recipe by: Rae
Servings: 2
Total Time: 35 minutes
Recipe by: Rae

Ingredients

Tzatziki Sauce:
1/3 cup shredded cucumber
6 oz plain Greek yogurt
1 clove garlic, finely grated
1/2 tsp dry dill
1 tsp lemon juice
1/2 tsp kosher salt
dash pepper
Gyro Beef:
1 tsp olive oil
1/2 lean ground beef
1/2 tsp granulated garlic
1/4 tsp ground cumin
1/8 tsp granulated onion
1/8 tsp dried dill
1/8 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp rosemary, chopped or ground
1 tsp kosher salt
1/4 tsp black pepper
1 TBSP water
Bowl Fillings:
4 oz baby spinach leaves
1/2 cup quinoa
1/2 cup halved grape tomatoes
1/4 cup sliced red onion
1/2 cup peeled chopped cucumber
1/2 cup chopped bell pepper
1/4 halved kalamata olives
1/2 cup walnuts
2 slices warm pita bread


Directions

1. For the tzatziki sauce squeeze the shredded cucumber in paper towels to extract as much moisture as possible. Mix the cucumber, yogurt, garlic, dill, lemon juice, salt and pepper in a bowl until well combined. Cover and put in the refrigerator until ready to use.

2. In a skillet heat the oil over medium heat and brown the beef. Add the spices: garlic, cumin, onion, dill, oregano, thyme, rosemary, salt and pepper stir together well and add the water. Turn off the heat.

3. Place the quinoa with 1 cup water in a small saucepan. Bring to a boil then reduce heat to low and cover. Simmer for 15 minutes then take off the heat and fluff with a fork.

4. Divide the spinach between 2 flat bowls and make piles of each of the ingredients over the spinach: gyro meat, quinoa, tomatoes, red onion, cucumber, bell pepper, olives, and walnuts. Top with tzatziki sauce and tuck slices of pita bread around the sides.




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