Greek Beef Bowl with Dill Yogurt & Roasted Veggies
This Greek Beef Bowl is a vibrant, satisfying meal built around bold Mediterranean flavors. Seasoned beef, caramelized roasted vegetables, fluffy grains, briny olives, and a cool dill yogurt sauce come together in one balanced bowl. It is colorful, nourishing, and easy enough for weeknight cooking while still feeling thoughtfully prepared.
The oregano and garlic bring classic Greek character to the beef, while the roasted vegetables add natural sweetness. The dill yogurt sauce ties everything together with freshness and creaminess, making each bite layered and satisfying.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Yield: 4 servings
Ingredients
For the Beef
1 lb (450 g) ground beef or thinly sliced beef strips
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper, to taste
For the Roasted Vegetables
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
For the Dill Yogurt Sauce
½ cup Greek yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Bowl
2 cups cooked rice, quinoa, or couscous
½ cup cherry tomatoes, halved
¼ cup kalamata olives, sliced
Fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and black pepper. Spread in a single layer on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
While the vegetables roast, heat olive oil in a large skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add the ground beef or beef strips. Season with oregano, paprika, salt, and black pepper.
Cook until browned and fully cooked, breaking up ground beef as needed. Remove from heat.
In a small bowl, combine Greek yogurt, chopped dill, lemon juice, garlic powder, salt, and black pepper. Stir until smooth.
To assemble, divide cooked rice, quinoa, or couscous among four bowls.
Top with beef, roasted vegetables, cherry tomatoes, kalamata olives, and a generous spoonful of dill yogurt sauce. Garnish with fresh parsley.
Tips
Use lean ground beef for a lighter bowl.
Slice vegetables evenly for uniform roasting.
Avoid overcrowding the baking sheet for proper caramelization.
Stir vegetables halfway through roasting for even browning.
Taste and adjust seasoning in the yogurt sauce before serving.
Let beef rest briefly before assembling bowls.
Add a squeeze of lemon over the finished bowl for brightness.
Cook grains ahead of time to speed up preparation.
If using beef strips, cook quickly over high heat to keep tender.
Garnish just before serving for fresh color and flavor.
Variations
Swap ground lamb for a richer flavor.
Add crumbled feta on top.
Include cucumber slices for extra crunch.
Use cauliflower rice for a low-carb option.
Add roasted eggplant to the vegetable mix.
Sprinkle toasted pine nuts for texture.
Stir spinach into the hot beef until wilted.
Add chili flakes for heat.
Use brown rice for added fiber.
Replace dill with fresh mint for a different herbal note.
Q&A
Can I grill the vegetables instead of roasting?
Yes, grilling adds a smoky flavor.
Is this bowl gluten-free?
It is gluten-free if served with rice or quinoa.
Can I meal prep this recipe?
Yes, store components separately for up to 3 days.
Can I use dried dill?
Fresh dill is preferred, but dried can work in smaller amounts.
How do I keep beef tender?
Do not overcook, especially if using thin strips.
Can I prepare the sauce in advance?
Yes, refrigerate for up to 2 days.
What can I substitute for yogurt?
Use sour cream for a similar texture.
Can I add chickpeas?
Yes, they add extra protein and texture.
What is the best grain for this bowl?
Quinoa offers protein, rice is classic, couscous is light and fluffy.
How do I store leftovers?
Refrigerate in airtight containers for up to 3 days.
Nutrition
(Approximate per serving, using rice)
Calories: 520
Protein: 32g
Carbohydrates: 40g
Fat: 26g
Fiber: 4g
Sodium: 480mg
Values vary depending on grain and ingredient choices.
Conclusion
Greek Beef Bowl with Dill Yogurt and Roasted Veggies is a balanced and flavorful meal that brings Mediterranean character into a simple, approachable format. The seasoned beef provides richness, the roasted vegetables add sweetness and depth, and the creamy dill sauce delivers freshness. Whether you are cooking for family or preparing lunches for the week, this bowl offers bold flavor with straightforward preparation.