Graziella's Greek Bowl

This is a dinner that is on repeat in my house because it's so delicious, customizeable and easy. It makes great leftovers too that are perfect for a healthy and hearty lunch the next day. Let's get into it, just like I do on busy weekdays!

THE PATTIES:

• 1½ lbs 85/15 grass-fed ground beef

• ½ tsp cumin

• ½ tsp coriander

• 1 tsp salt

• ½ tsp ground pepper

• ¼ tsp paprika

• ½ tsp thyme

• ½ tsp oregano

• ½ tsp garlic powder

• 2 tbsp minced onion

• Drizzle of avocado oil

Mix all ingredients together. Form into patties and line in a baking dish. Add vegetables to roast alongside — carrots or bell peppers work beautifully. Broil 4 minutes one side, flip, broil 4-5 minutes other side depending on desired doneness.

SHRIMP VARIATION:

• 2 lbs shrimp, peeped and deveined

• 1/2 onion, sliced

• 1 cloves garlic, minced

• Avocado oil or Olive oil

• Salt and pepper

Heat oil in a pan over medium-high heat. Add onion and garlic and sauté until fragrant. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Season with salt and pepper

THE CHICKPEA SALAD:

• 1 can chickpeas, drained

• Olive oil

• Juice of 1 lemon

• Salt and pepper

• 2 tbsp chopped onion

• 1 garlic clove minced

• 1/4 teaspoon cumin

• 1/4 teaspoon coriander

• 1-2 tbsp tahini

Toss everything together. Drizzle over the bowl.

BUILD YOUR BOWL:

This is where the magic happens and you can really customzie it easily to your liking.

• Steamed jasmine rice or homemade naan as the base in place of pita (these taste even better!)

• Greek patties or shrimp on top

• Roasted vegetables alongside

• Fresh salad — lettuce, cucumber, tomato, bell pepper

• Chickpea salad drizzled over everything

• Primal Kitchen tzatziki on the side (my go-to for ease and clean ingredients)

  
  

This is a full family meal that looks impressive and takes very little effort. The spice blend is the secret — it smells like a Mediterranean kitchen.