These Mediterranean Beef Bowls are everything you want in a meal—47 grams of protein, bold fresh flavors, vibrant colors, and satisfying textures. Made with herby ground beef, roasted sweet potatoes and chickpeas, creamy tzatziki, and fluffy quinoa, this dish is balanced, nourishing, and surprisingly budget-friendly.
Whether you’re meal-prepping for the week or making a quick dinner, these bowls come together with simple, wholesome ingredients that deliver on both nutrition and taste.
Why You’ll Love This Recipe
✔ High-Protein – 47g per bowl for a satisfying and energizing meal.
✔ Big on Flavor – Fresh herbs, citrusy tzatziki, and pickled onions add brightness.
✔ Affordable & Easy – Made with pantry staples and fresh ingredients.
✔ Balanced & Nourishing – A great mix of protein, fiber, and healthy fats.
Ingredients
For the Herby Ground Beef
- 1 lb ground beef
- Salt & pepper, to taste
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
For the Roasted Sweet Potatoes & Chickpeas
- 4 small sweet potatoes, diced
- 1 can chickpeas, drained & rinsed
- 2 tbsp avocado oil
- Salt & pepper, to taste
For the Tzatziki
- 1 small cucumber, diced
- 2 tbsp fresh dill, chopped
- Salt & pepper, to taste
- 1 cup Greek yogurt
- 1 tbsp lemon juice
For the Quinoa
- 1 cup quinoa
- 2 cups bone broth (or chicken broth)
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/3 cup vinegar (white or apple cider)
- Water, to cover
- Salt & pepper, to taste
Toppings
- 2 green onions, sliced
How to Make Mediterranean Beef Bowls
1. Make the Pickled Red Onions
In a small jar, combine sliced red onions, vinegar, salt, and pepper. Add enough water to just cover the onions. Let sit while you prepare the rest of the meal (or refrigerate for at least 30 minutes for a stronger flavor).
2. Cook the Quinoa
Rinse quinoa under cold water. In a saucepan, bring bone broth to a boil, then add quinoa. Reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
3. Roast the Sweet Potatoes & Chickpeas
Preheat oven to 400°F. Toss diced sweet potatoes and chickpeas with avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
4. Cook the Herby Ground Beef
In a skillet over medium heat, cook ground beef until browned. Season with salt and pepper. Stir in fresh dill, thyme, parsley, and oregano. Cook for another minute until fragrant, then remove from heat.
5. Make the Tzatziki
In a small bowl, mix Greek yogurt, diced cucumber, fresh dill, lemon juice, salt, and pepper. Adjust seasoning to taste.
6. Assemble the Bowls
Divide quinoa between bowls. Top with herby ground beef, roasted sweet potatoes and chickpeas, a scoop of tzatziki, and pickled red onions. Garnish with sliced green onions.
Meal Prep & Storage Tips
Fridge: Store components separately in airtight containers for up to 4 days.
Reheat: Warm the beef, quinoa, and sweet potatoes in the microwave or skillet before assembling.
Make Ahead: Pickled onions and tzatziki taste even better the next day!
More High-Protein, Easy Meals You’ll Love
Greek Chicken Bowls – Lemon-garlic chicken, hummus, and fresh veggies.
Beef & Rice Bowls – A simple, protein-packed weeknight meal.
Shawarma-Spiced Turkey Bowls – Bold flavors with minimal effort.
Mediterranean Beef Bowls – High-Protein, Flavor-Packed
Ingredients
For the Herby Ground Beef
- 1 lb ground beef
- Salt & pepper to taste
- 2 tbsp fresh dill chopped
- 1 tbsp fresh thyme chopped
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
For the Roasted Sweet Potatoes & Chickpeas
- 4 small sweet potatoes diced
- 1 can chickpeas drained & rinsed
- 2 tbsp avocado oil
- Salt & pepper to taste
For the Tzatziki
- 1 small cucumber diced
- 2 tbsp fresh dill chopped
- Salt & pepper to taste
- 1 cup Greek yogurt
- 1 tbsp lemon juice
For the Quinoa
- 1 cup quinoa
- 2 cups bone broth or chicken broth
For the Pickled Red Onions
- 1 red onion thinly sliced
- 1/3 cup vinegar white or apple cider
- Water to cover
- Salt & pepper to taste
Toppings
- 2 green onions sliced
Instructions
Make the Pickled Red Onions
- In a small jar, combine sliced red onions, vinegar, salt, and pepper. Add enough water to just cover the onions. Let sit while you prepare the rest of the meal (or refrigerate for at least 30 minutes for a stronger flavor).
Cook the Quinoa
- Rinse quinoa under cold water. In a saucepan, bring bone broth to a boil, then add quinoa. Reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
Roast the Sweet Potatoes & Chickpeas
- Preheat oven to 400°F. Toss diced sweet potatoes and chickpeas with avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
Cook the Herby Ground Beef
- In a skillet over medium heat, cook ground beef until browned. Season with salt and pepper. Stir in fresh dill, thyme, parsley, and oregano. Cook for another minute until fragrant, then remove from heat.
Make the Tzatziki
- In a small bowl, mix Greek yogurt, diced cucumber, fresh dill, lemon juice, salt, and pepper. Adjust seasoning to taste.
Assemble the Bowls
- Divide quinoa between bowls. Top with herby ground beef, roasted sweet potatoes and chickpeas, a scoop of tzatziki, and pickled red onions. Garnish with sliced green onions.
Notes
* Fridge: Store components separately in airtight containers for up to 4 days.
* Reheat: Warm the beef, quinoa, and sweet potatoes in the microwave or skillet before assembling.
* Make Ahead: Pickled onions and tzatziki taste even better the next day!
