Description
These Gyro Meal Prep Bowls combine the savory flavors of traditional gyros with wholesome ingredients like quinoa and roasted vegetables, making them perfect for busy weeks. Enjoy a delicious and nutritious meal that’s easy to prepare and packed with flavor!
Ingredients
Scale
- 1.5 lbs thinly sliced beef (such as sirloin, flank steak, or pre-cooked shaved beef)
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup dry quinoa (rinsed thoroughly)
- 2 cups water or vegetable broth
- Bell peppers (any color), chopped into bite-sized pieces
- Zucchini, chopped into bite-sized pieces
- Red onion, chopped into bite-sized pieces
- Cherry tomatoes (optional)
- 2 tablespoons olive oil (for roasting vegetables)
- 1 teaspoon dried oregano (for roasting vegetables)
- ½ teaspoon salt (for roasting vegetables)
- ¼ teaspoon black pepper (for roasting vegetables)
- 1 tablespoon olive oil (for cooking beef)
- 1 cup plain Greek yogurt
- ½ cup grated cucumber (squeezed of excess moisture)
- 2 cloves minced garlic
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil (for tzatziki sauce)
- Salt and pepper to taste (for tzatziki sauce)
- Crumbled feta cheese (for topping)
- Kalamata olives (for topping)
- Fresh parsley or additional dill (for garnish)
- Olive oil (for drizzling over finished bowls)
- Lemon juice (for drizzling over finished bowls)
Instructions
- Preheat your oven to 400°F (200°C). While it's heating, chop your bell peppers, zucchini, and red onion into bite-sized pieces. If using, add the cherry tomatoes. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them out in a single layer on a large baking sheet.
- In a medium saucepan, combine 1 cup of dry quinoa (rinsed thoroughly) with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes, then fluff with a fork.
- Pop the baking sheet with the seasoned vegetables into the preheated oven. Roast for 20-25 minutes, or until tender-crisp and lightly caramelized. Give them a toss halfway through to ensure even cooking.
- While the veggies are roasting and quinoa is cooking, prepare your gyro beef. If using raw, thinly sliced beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches if necessary to avoid overcrowding the pan. Season the beef directly in the pan with 1 tablespoon of dried oregano, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of cumin, ½ teaspoon of paprika, salt, and black pepper to taste. Cook for 3-5 minutes, stirring frequently, until browned and cooked through. If using pre-cooked shaved beef, simply warm it through in the seasoned skillet for a few minutes.
- In a medium bowl, combine 1 cup of plain Greek yogurt with ½ cup of grated cucumber (squeezed of excess water), 2 cloves of minced garlic, 2 tablespoons of fresh chopped dill, 1 tablespoon of fresh lemon juice, 1 teaspoon of olive oil, and salt and pepper to taste. Stir until well combined. Taste and adjust seasonings as needed.
- Once all components are cooked and cooled slightly, it’s time to assemble your bowls. For each bowl, start with a generous portion of quinoa at the bottom. Next, add a serving of the roasted vegetables. Then, pile on the flavorful gyro beef. Top each bowl with a dollop of tzatziki sauce, a sprinkle of crumbled feta cheese, and a few Kalamata olives. A final garnish of fresh parsley or dill is a lovely touch!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: For optimal freshness, store tzatziki sauce in a separate container. You can substitute beef with roasted chickpeas or pan-fried halloumi for a vegetarian option. Marinating the beef can enhance flavor.