Gluten Free Greek Power Bowl
Bold Mediterranean flavors come together in this hearty bowl that serves four and feels like a proper restaurant-worthy meal made right at your own stove. Spiced ground lamb — seasoned with oregano, cumin, and smoked paprika — sits over fluffy long-grain white rice alongside blistered roasted cherry tomatoes, crisp cucumber, briny kalamata olives, and crumbled feta. A cool, homemade tzatziki made from Greek yogurt, grated cucumber, dill, and fresh lemon juice ties every component together beautifully. The whole thing is naturally free of wheat and gluten-containing grains, built entirely from whole, recognizable ingredients with no specialty swaps required. That matters because so many packaged spice blends and store-bought sauces sneak in hidden fillers — here, every seasoning goes straight from your spice rack into the pan, so you know exactly what's in it. Assembly is straightforward: cook each component, then layer everything into bowls and finish with a generous spoonful of tzatziki and a squeeze of lemon. It's the kind of dinner that looks impressive, tastes even better, and comes together on a weeknight without any stress.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
For the lamb
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the roasted tomatoes
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ¼ tsp salt
For the tzatziki
- 1 cup plain greek yogurt
- ½ english cucumber, grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp dried dill
- ¼ tsp salt
For the bowls
- ½ english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges.
- 2
While the tomatoes roast, combine the rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15–18 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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