greek lamb rice bowl

Rice bowls are definitely having a moment (although it’s been going on for a while, so maybe it’s more than just a “moment”). Anyhow, I am a huge fan – we eat them once or twice a week. There’s obviously a template – rice, protein and/or cheese, veggies, beans, and some kind of sauce. But there’s so much room for creativity and experimentation with that.

For me, the sauce of a rice bowl is so key. Often it’s something pretty simple – like a thinned out guacamole. But sometimes I’ll put a bit more effort into it. Take this Greek rice bowl, for example. I went with the obvious sauce (and one of my faves): tzatziki sauce. I’ve posted the recipe on here before. It takes a little bit of work (mainly just planning ahead), but so worth it. This bowl would be awesome with souvlaki-style chicken, but since I had lamb on hand, I went with that.

Greek Rice Bowls

Serves 4

2 cups of prepared brown rice
1 14 oz can of chickpeas
1 lb of ground lamb
2 tsp Cavender’s seasoning

1/2 cup of feta cheese

1 recipe of tzatziki sauce

Cucumber-Tomato Salad
1/2 English cucumber, small chop
1 cup of tomatoes, small chop
1/4 cup of diced red onion
3 tbsp chopped fresh parsley
2 tbsp olive oil
1 tbsp red wine vinegar
1 squeeze of lemon juice
1 tsp honey
1/2 tsp salt

Parsley and lemon, for garnish

When I make this recipe, I generally make most of the components ahead of time. The tzatziki is best if it’s sat for at least four hours, in my opinion. And the cucumber tomato salad is best when it’s had a few hours for the flavors to meld.

For the salad, chop the tomatoes, cucumbers and red onion in approximately the same sized dice. Mix the vinaigrette (the olive oil, red wine vinegar, lemon juice, honey and salt) and toss with the veggies and parsley.

Prepare brown rice according to package directions. Brown ground lamb in skillet. Drain excess fat and return lamb to pan. Add Cavender’s seasoning.

Arrange the bowls. Start with rice, top with cucumber-tomato salad, chickpeas, and lamb. Drizzle with tzatziki sauce and sprinkle with feta cheese. Garnish with parsley and lemon wedges.