Greek Lamb Bowls With Cauliflower Rice

"You guys know I am crazy about my gluten. I could live in a sea of bread, pasta, and rice. But thanks to @earthboundfarm and @thefeedfeed, I am making simple swaps in my favorite meals for a healthy change! Take this amazingly simple Greek Lamb Bowl. Normally I would serve it with rice, but instead I swapped it out with #EarthboundFarm Cauliflower Riced Veggies and I am in a gluten free heaven! It’s so delicious! AND! It cooks up far faster than rice. No more waiting for boiling water. So get ready to eat healthfully when you grab this recipe,"
-- @asimplepantry

Recipe Intro From asimplepantry

This recipe was sponsored by our friends at Earthbound Farm.

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Serves: 4

Prep Time: 10 mins

Cook Time: 10 mins


For the tzatziki sauce*:

½ cup plain Greek yogurt

Juice of ½ lemon

½ cup English cucumber

3 garlic cloves

1 fresh mint leaf

½ teaspoon fresh dill

Kosher salt, to taste

Cracked black pepper, to taste

For the lamb bowls:

1 lb ground lamb

2 tablespoons olive oil, divided

2 garlic cloves, minced

1 teaspoon dried thyme

½ teaspoon dried oregano

Kosher salt, to taste

Cracked black pepper, to taste

1 14 oz bag Earthbound Farm Cauliflower Riced Veggies

2 cups grape or cherry tomatoes, sliced

½ cup red onion, diced

½ English cucumber, sliced

1 teaspoon fresh dill

½ cup Greek dressing



Add the tzatziki ingredients to a blender and blend until smooth. Adjust seasoning if necessary and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the lamb and stir occasionally for 2-3 minutes, breaking up the meat as it cooks. Next, add the garlic, thyme, oregano, salt, and pepper and stir to combine. Continue cooking the lamb until no longer pink, around 2-3 additional minutes.

At the same time as the lamb, in a second large skillet, heat remaining tablespoon of olive oil over medium heat. Add the Cauliflower Riced Veggies and stir to coat with the oil. Sprinkle with salt and pepper and saute until tender-crisp and lightly golden, around 5-6 minutes.

Assemble the bowls by adding the Cauliflower Riced Veggies first, then adding the cooked lamb, followed by the tomatoes, cucumber, and onions. Drizzle with Greek dressing, then top with the tzatziki and enjoy!


*to make the tzatziki paleo, substitute the Greek yogurt for ¼ cup full-fat coconut milk and ¼ cup paleo mayonnaise.