Description
Mediterranean Beef Bowls combine flavorful spiced ground beef with fresh vegetables, whole grains, and optional harissa oil for a vibrant, nutritious meal inspired by Mediterranean cuisine. This dish offers a perfect balance of savory, tangy, and spicy elements, ideal for a wholesome weeknight dinner.
Ingredients
Scale
For the Harissa Oil (optional, but highly recommended)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste
- 1 teaspoon Aleppo pepper flakes
For the Beef Bowl
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 large green bell pepper, diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons tomato paste
- 1/4 cup water
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons baharat
- 1/2 teaspoon smoked Spanish paprika
To Serve
- 3 Roma tomatoes, diced
- 3 Persian cucumbers, diced
- Kosher salt, to taste
- Extra virgin olive oil, for drizzling
- 3 radishes, sliced
- 1/2 cup chopped fresh cilantro or parsley
- Castelvetrano or kalamata olives, pitted
- 2 cups cooked whole grains (bulgur, farro, barley, or brown rice), warmed
- Tahini Sauce or Creamy Feta Dressing, for serving
Instructions
- Prepare the Harissa Oil: In a small skillet, warm the extra virgin olive oil over medium heat. Add the harissa paste and Aleppo pepper flakes, stirring to combine. Remove from heat and set aside to cool, allowing the flavors to meld.
- Cook the Vegetables: Heat the extra virgin olive oil in a large nonstick pan over medium-high heat until shimmering. Add the finely chopped onion, garlic, and diced green bell pepper. Season with generous pinches of kosher salt and freshly ground black pepper. Stir and cook until the vegetables are fragrant and softened, about 5 minutes. Stir in the tomato paste and water, mixing well.
- Cook the Ground Beef: Add the ground beef to the pan with the vegetables, seasoning with another pinch of kosher salt. Break up the meat with a spoon and cook, stirring regularly, until browned, about 5 to 7 minutes. If using fatty beef, drain excess fat. Stir in the baharat and smoked Spanish paprika, continuing to cook until the meat is fully browned and no longer pink. Taste and adjust seasoning as needed, then remove from heat.
- Prepare the Toppings: In a small bowl, toss the diced Roma tomatoes and Persian cucumbers with a pinch of kosher salt and a drizzle of extra virgin olive oil to enhance their freshness and flavor.
- Assemble and Serve: Divide the warmed cooked whole grains evenly among serving bowls. Top each bowl with a generous portion of the spiced ground beef mixture. Drizzle with harissa oil if using, followed by tahini sauce or creamy feta dressing. Garnish with the prepared vegetables, sliced radishes, fresh herbs (cilantro or parsley), and pitted Castelvetrano or kalamata olives. Serve any remaining sauces, veggies, and olives alongside for guests to customize their bowls.
Notes
- Shop this recipe: Visit specialty stores or online shops for quality Mediterranean ingredients including extra virgin olive oil, baharat spice blend, smoked Spanish paprika, olives, harissa paste, and Aleppo pepper flakes to ensure authentic flavor.
- Whole Grain Cooking Tips: For best results, check our essential guides on how to cook bulgur, farro, barley, and brown rice to pair perfectly with this dish.
- Use lean ground beef for a healthier option; alternatively, substitute with ground turkey or lamb for variation.
- Harissa oil is optional but adds a wonderful spicy depth to the bowls.
- Leftover beef mixture can be refrigerated and served cold or reheated the next day for meal prep convenience.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
