Description
These Mediterranean Beef Bowls combine spiced ground beef with fresh vegetables, whole grains, and vibrant sauces for a flavorful and balanced meal. Featuring a blend of fragrant spices and optional harissa oil, this recipe offers a delicious taste of the Mediterranean in under 20 minutes, making it perfect for a quick yet satisfying dinner.
Ingredients
Harissa Oil (Optional)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste
- 1 teaspoon Aleppo pepper flakes
Beef and Vegetables
- 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
Toppings
- 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
Grains and Sauce
- 2 cups cooked whole grains (bulgur, farro, barley, or brown rice), warmed
- Tahini Sauce or Creamy Feta Dressing, to serve
Instructions
- Prepare the Harissa Oil (optional): In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add 2 tablespoons of harissa paste and 1 teaspoon of Aleppo pepper flakes, stirring to combine. Once mixed, set aside to cool. This oil adds a spicy, aromatic kick to the bowls.
- Cook the vegetables: Heat 1/4 cup of 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 a generous pinch of kosher salt and freshly ground black pepper. Cook, stirring regularly, until the vegetables are fragrant and softened, about 5 minutes. Stir in 3 tablespoons tomato paste and 1/4 cup water to enhance the flavor and create a sauce base.
- Cook the ground beef: Add 1 1/2 pounds of lean ground beef to the pan and season with another pinch of salt. Break up the meat with a spatula while cooking, stirring regularly until browned, about 5 to 7 minutes. If using fattier beef, drain excess fat now. Stir in 1 1/2 teaspoons baharat and 1/2 teaspoon smoked Spanish paprika, cooking a few more minutes until the beef is fully browned and no longer pink. Taste and adjust seasoning as needed. Remove from heat.
- Prepare the toppings: In a mixing bowl, toss diced Roma tomatoes and Persian cucumbers with a pinch of kosher salt and a drizzle of extra virgin olive oil to enhance freshness and flavor. Slice radishes and chop fresh cilantro or parsley for added texture and brightness.
- Assemble and serve: Divide 2 cups of warmed cooked whole grains equally among six serving bowls. Top each with a portion of the spiced ground beef. Drizzle with some of the prepared harissa oil if using, then add a generous spoonful of tahini sauce or creamy feta dressing. Finish by layering on the tomato and cucumber mixture, herbs, radishes, and olives. Serve any remaining sauces, vegetables, and olives on the side to customize each bowl to taste.
Notes
- Harissa oil is optional but adds a spicy, smoky flavor that complements the beef perfectly.
- Use lean ground beef for a healthier option; if using fattier beef, drain the excess fat after browning.
- Whole grains like bulgur, farro, barley, or brown rice work well—use your favorite or what you have on hand.
- The tahini sauce or creamy feta dressing can be store-bought or homemade, depending on preference.
- Adjust spices according to taste, especially the baharat and smoked paprika for depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
