These super tasty low carb, Paleo, and Whole30 gyro bowls are perfect for a weeknight meal and are easy to meal prep too. You won’t miss the dairy or grains at all with these flavor and veggie packed healthy gyro bowls!
Any excuse to make tzatziki sauce, right? It’s just so good. But seriously, every part of these gyro bowls is delicious on it’s own, but together – total gyro magic.
Let’s start with the cauliflower rice. Typically with a gyro you have grains, yes, I’m aware. We’re obviously going grain free with this one AND low carb, so the base is a fried cauliflower rice.
Honestly, I love this just as much as any grain! I’m totally sold on cauli rice and eat it basically everyday. Especially since it started showing up in every store pre-riced – total game changer for me.
Then we have the meat. I went with a combination of ground beef and lamb so it’s quick and easy to make and still so tasty.
You can use any ground meat you like if lamb isn’t your thing. The seasonings give it tons of flavor so you really can’t go wrong! Spices, herbs, lemon – all similar to my Greek meatballs which are also a family favorite.
Next we have a little greek salad for some extra color, flavor and crunch! Cherry tomatoes, cucumber, red onions and kalamata olives. Topped with an easy dairy free tzatziki, these bowls are oh so satisfying!
Easy weeknight dinner, here we come! If you’re in a rush most nights like I am, you can prep this meal ahead of time. Simply stop before assembling the bowls, put in containers in the refrigerator, and then reheat/assemble before serving.
Of course don’t reheat the veggies or tzatziki – they can stay in the refrigerator right up until it’s time to dig in. I hope you’re ready for EASY, healthy, low carb gyro bowl heaven – it’s time to do this – let’s go!
Low Carb Gyro Bowls {Paleo, Whole30}
Low Carb Gyro Bowls {Whole30, Keto}
Ingredients
Cauliflower Rice:
- 12 oz cauliflower rice
- 1 Tbsp avocado oil or olive oil
- Sea salt and pepper to taste
- 2 Tbsp chopped dill
- 1 Tbsp chopped parsley
Tzatziki:
- 1 can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours
- 3 cloves garlic
- 1 med cucumber peeled and grated
- Zest of 1 lemon
- 2 tbsp fresh squeezed lemon juice about 1 med lemon
- 3 tbsp dill fresh, chopped
- 1/2 tsp cumin
- 3/4 tsp fine grain sea salt or to taste
- Black pepper to taste
Meat Mixture:
- 1 Tbsp avocado oil or olive oil
- 1 medium red onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 lb grass fed ground beef
- 1/2 lb ground lamb or pork or use all beef, if preferred
- 1/2 tsp coriander
- 1 tsp cumin
- 3/4 tsp dried oregano
- 3/4 tsp sea salt or to taste
- 1/4 tsp fresh ground pepper or to taste
- Zest of 1 lemon grated
- Juice of 1 lemon about 2 Tbsp
- 2 Tbsp fresh parsley minced
Remaining Ingredients:
- 2 cups cherry tomatoes halved
- 2 medium cucumbers peeled and diced
- 1 medium red onion sliced or chopped
- kalamata olives as many as you like
Instructions
Tzatziki:
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Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
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Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients
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Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate.
Cauliflower Rice:
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Heat a large skillet over medium heat and add the oil. Once hot, add the cauliflower rice and stir to coat. Season with salt and pepper and sauté, stirring, until softened. Stir in the fresh herbs, remove from heat, and keep warm while you prepare the meat.
Meat:
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Heat a large skillet over medium heat and add the oil. Once hot, add the onions and cook, stirring, about a minute to soften. Add in the garlic and cook another 40 seconds or until softened, adjust the heat to prevent burning.
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Add the beef + lamb or pork (if usinto the skillet and raise the heat to medium high. Break up lumps with a spoon or spatula and sprinkle with the spices plus salt and pepper, stir and cook until browned. Lower the heat and stir in the lemon zest and juice, and parsley. Simmer 30 seconds, then remove from heat.
Assemble the bowls:
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Layer the cauliflower rice with the meat mixture, red onion, tomatoes, and cucumbers, and top with the tzatziki sauce to serve. Enjoy! You can also meal-prep the components of these bowls separately and reheat before serving. Store the tzatziki sauce covered in the refrigerator for up to 5 days.
Nutrition
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Want More Whole30 + Keto Meal Ideas? Try One of These!
Chicken Broccoli “Rice” Casserole
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Hi, thanks for an awesome recipe. I had a question about the carb content. Where do the carbs in this recipe come from? I’m assuming the coconut milk?
If so, do you have a lower carb substitute? Could you use heavy whipping cream? Thoughts?
Carbs come from the vegetables (cauliflower and salad). I don’t know if it would save carbs, but you could use sour cream in place of the coconut milk.
This is such a delicious recipe! I loved it so much I almost couldn’t stop eating it! I gotta say though, the prep time took way longer than 15 minutes…more like an hour! How do you manage to chop and prep all those ingredients in 15 minutes?
I agree with the other commenter — this is super-delicious — but there’s no way it could be prepped in 15 mins!
That said, the tsatziki sauce is one of the most delicious things I’ve had in awhile — so fresh! The spiced meat is really good too.
But there’s lots of prep work here. I did it in stages — the tzatziki on one day and the meat on the next — so I can’t say how long it took. Maybe an hour, or maybe more. I have a small kitchen so the food processor has to be pulled out of the cabinet, etc.
That’s a great idea to do it in stages! I’ve been wanting to make this recipe again, but putting it off because it took me so long to prep it. It’s so delicious!
Delicious! Thank you for satisfying my craving for Greek flavours.
This came out great! I already had seasoned lamb from another meal so just used that but with very similar ingredients. The tzaziki was delish! I just used a can of coconut cream. I will be making this a lot ! Thanks! You never disappoint
Don’t worry about the ambiguous future, just work hard for the sake of clarity
After tasting Low Carb Gyro Bowls, I can say that this recipe can be added in the weeknight meal. These bowls are also suitable for those individuals who are not following in any of the dieting plans. I wrote an excellent writing essay with the assistance of an online writer that I hired after knowing https://essayyoda.com/review-of-edubirdie-com to use for academic purpose. Thanks for providing such an amazing recipe to try at home.
Delicious and filling! My only critique is the same as other commenters — this took me an hour from start to finish with prep and cook time but would probably go more quickly the next time around.
Definitely recommend. I’ve never used ground lamb before and it took some bravery! I used half ground lamb and half lean ground beef. I was impressed by the flavor and the tzatziki sauce was perfect.
Highly recommend. Used only ground lamb and substituted sour cream for coconut solids (husband does not like coconut solids, I’ve tried). Delicious, so good have already tried the Steak Fajita Bowl. Husbands comments on both recipes; “That’s a keeper!” High praise indeed.
What’s better than a real Gyro??? A clean gyro bowl. Love this. Always make extra tzatziki but it’s perfection every time!
These Low Carb Gyro Bowls look absolutely delicious! I love how they fit perfectly into both the Paleo and Whole30 lifestyles. Can’t wait to try this recipe for a fresh and healthy dinner option! Thanks for sharing!
I love how you made these gyro bowls so accessible for those following paleo and Whole30! The combination of flavors looks amazing, and I can’t wait to try them. Thanks for sharing such a delicious and healthy recipe!