Post by wilderness on Sept 4, 2020 6:56:34 GMT -5
Greek Burger Bowls-annrms
Course: easy dinner recipes, Main Course
Cuisine: gluten-free, grain-free
Keyword: meal prep, Paleo
Author: Angela Sackett | Everyday Welcome
Ingredients
For cauliflower rice:
1 tablespoon olive oil
1 ten-ounce package frozen riced cauliflower about 2 cups
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice reserve zest
2 tablespoons chopped fresh parsley
For bowls:
1 pound seasoned ground beef cooked
1 teaspoon dried oregano
Zest of one lemon
2 green onions chopped, green and white parts separated
To serve:
2 cups fresh arugula or spinach leaves
½ cup Greek olives
2-4 radishes thinly sliced
1-2 Roma tomatoes chopped
1 medium cucumber chopped
½ cup feta cheese optional
Lemon slices optional
Directions
In a large non-stick skillet, combine olive oil with riced cauliflower, salt and pepper, and cook over medium-high heat until just starting to turn golden (about 5 minutes).
Stir in lemon juice and cook an additional 3 minutes.
Stir in parsley and divide evenly along the side, between 4 bowls.
Add ground beef to warm skillet and warm together with oregano, lemon zest and white part of onion.
To serve:
Add salad greens beside cooked cauliflower rice.
Top with warm ground beef, olives, tomatoes, cucumber, remaining green onion, and feta, if desired.
Recipe Notes
For a little more pizzazz: We whipped up a quick “tzatziki” sauce from plain greek yogurt, minced garlic, lemon juice and fresh dill. You can also drizzle salad greens with olive oil and lemon or Greek dressing.
My changes:
I used a 12oz. bag of frozen riced cauliflower with petite peas, diced onion, and riced carrot. I mixed it with 16oz cooked brown rice. I then spooned out 12oz. of mixture to use, and I put the rest into a container for later.
I added the juice of 1/2 large lemon = 2 tablespoons juice and zested that half. Put the other half aside for another use.
I cooked the burger, added oregano, zest, white part of green onion, parsley, and 1 tsp. of red pepper flakes.
For the bowls, I used a hydroponically grown "spring mix", cucumber, radish, extra sweet onion, cherry tomatoes (halved), marinated mushrooms (homemade), Castelvetrano olives.
I topped bowls with store bought tzatziki and crumbled feta.
Course: easy dinner recipes, Main Course
Cuisine: gluten-free, grain-free
Keyword: meal prep, Paleo
Author: Angela Sackett | Everyday Welcome
Ingredients
For cauliflower rice:
1 tablespoon olive oil
1 ten-ounce package frozen riced cauliflower about 2 cups
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice reserve zest
2 tablespoons chopped fresh parsley
For bowls:
1 pound seasoned ground beef cooked
1 teaspoon dried oregano
Zest of one lemon
2 green onions chopped, green and white parts separated
To serve:
2 cups fresh arugula or spinach leaves
½ cup Greek olives
2-4 radishes thinly sliced
1-2 Roma tomatoes chopped
1 medium cucumber chopped
½ cup feta cheese optional
Lemon slices optional
Directions
In a large non-stick skillet, combine olive oil with riced cauliflower, salt and pepper, and cook over medium-high heat until just starting to turn golden (about 5 minutes).
Stir in lemon juice and cook an additional 3 minutes.
Stir in parsley and divide evenly along the side, between 4 bowls.
Add ground beef to warm skillet and warm together with oregano, lemon zest and white part of onion.
To serve:
Add salad greens beside cooked cauliflower rice.
Top with warm ground beef, olives, tomatoes, cucumber, remaining green onion, and feta, if desired.
Recipe Notes
For a little more pizzazz: We whipped up a quick “tzatziki” sauce from plain greek yogurt, minced garlic, lemon juice and fresh dill. You can also drizzle salad greens with olive oil and lemon or Greek dressing.
My changes:
I used a 12oz. bag of frozen riced cauliflower with petite peas, diced onion, and riced carrot. I mixed it with 16oz cooked brown rice. I then spooned out 12oz. of mixture to use, and I put the rest into a container for later.
I added the juice of 1/2 large lemon = 2 tablespoons juice and zested that half. Put the other half aside for another use.
I cooked the burger, added oregano, zest, white part of green onion, parsley, and 1 tsp. of red pepper flakes.
For the bowls, I used a hydroponically grown "spring mix", cucumber, radish, extra sweet onion, cherry tomatoes (halved), marinated mushrooms (homemade), Castelvetrano olives.
I topped bowls with store bought tzatziki and crumbled feta.
