Mediterranean Lamb Bowl

This Mediterranean Lamb Bowl is grain-free and SO delicious! It’s made with a cauliflower rice base then topped with lamb, cucumber, tomatoes and the easiest homemade tzatziki sauce. 

Recipe features

• This recipe is quick — everything is ready to go in under 20 minutes
• It’s super flavorful thanks to the homemade tzatziki sauce (which uses either store-bought or homemade avocado oil mayo)
• It’s gluten free, Paleo-friendly AND Whole30

What you’ll need:

Lamb – preferably ground lamb

Cauliflower rice – love using frozen cauliflower rice because it’s fastest

Tomatoes – grape or cherry

Red onion & Cucumber – help to add flavor and provide a serving of vegetables in this recipe

Step-by-step instructions

Step 1: Cook the lamb. In a large skillet, add the lamb, along with the garlic, thyme, oregano, salt, and pepper, and cook until lamb is no longer pink.

Step 2: Slice the vegetables. While the lamb is cooking, slice the tomatoes, cucumber and red onion.

Step 3: Make the tzatziki sauce. Simply add all of the sauce ingredients to a blender (love using my NutriBullet) and pulse until smooth. Alternatively, you can use store-bought sauce.

Step 4: Cook the cauliflower rice. If you’re using frozen rice, microwave it according to the package instructions. Otherwise, cook the rice in skillet over the stove.

FAQs and Tips

Substitutions:

• Lamb – If you have a favorite cut of lamb, use it! You don’t have to use ground lamb
• Cauliflower rice – Can use regular white or brown rice if you prefer
• Tzatziki sauce – Though the homemade recipe if pretty easy, you can definitely use store-bought (I’ve heard good things about Trader Joe’s tzatziki sauce!)

Can I make this ahead of time?

Sure can! Though, I would wait to add the veggies and sauce on top until you’re ready to serve, but you can cook the cauliflower rice and lamb and store them in a container in the refrigerator, and then store the sliced vegetables in a separate container so everything’s ready to go.

Related recipes

• Lamb Burgers with Whipped Feta
• Banh Mi Bowl
• Cauliflower Breakfast Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Mediterranean Lamb Bowl

This Mediterranean Lamb Bowl is grain-free and SO delicious! It's made with a cauliflower rice base then topped with lamb, cucumber, tomatoes and the easiest homemade tzatziki sauce. 

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Author: Erin

Ingredients

• ▢ .5 lb. ground lamb
• ▢ 2 garlic cloves minced
• ▢ 1/2 tsp thyme
• ▢ 1/4 tsp oregano
• ▢ Salt and pepper to taste
• ▢ 12 oz. cauliflower rice or 1 head of cauliflower
• ▢ 1 cup grape tomatoes sliced
• ▢ 1/3 cup red onion diced
• ▢ 1 cup cucumber sliced

for the tzatziki sauce:

• ▢ 1/3 cup full fat coconut milk
• ▢ 1/3 cup mayonnaise
• ▢ 3 tbsp lemon juice
• ▢ 1 cup cucumber sliced
• ▢ 3 garlic cloves
• ▢ 3 mint leaves
• ▢ 2 tsp fresh dill
• ▢ Salt and pepper to taste

Instructions

• Add lamb to a large skillet and cook for 2-3 minutes. Then, add the garlic, thyme, oregano, salt, and pepper and stir to combine. Cook lamb on medium heat until no longer pink.
• While the lamb is cooking, slice the tomatoes, onion and cucumber.
• Next, make the tzatziki sauce by adding all ingredients to a blender and blending until smooth.
• Last, cook the cauliflower rice either in the microwave or in a skillet with a dash of olive oil.
• Assemble the bowl by adding the cauliflower rice first, and then adding the cooked lamb, tomatoes, cucumbers, onions, and of course the tzatziki sauce.
• Enjoy!

Notes

*Calories are an estimation and are per serving. This is a high-protein meal, so don't be deterred by the calories! 

Prep ahead: cook the cauliflower rice and lamb and store them in a container in the refrigerator; then, slice the vegetables and store them in a separate container

Substitution: can use ANY cut of lamb! I typically go for ground because it's less expensive, but any kind will work

Nutrition

Calories: 537kcal | Carbohydrates: 23g | Protein: 34g | Fat: 69g | Saturated Fat: 23g | Cholesterol: 140mg | Sodium: 398mg | Potassium: 1324mg | Fiber: 6g | Sugar: 11g | Vitamin A: 780IU | Vitamin C: 111mg | Calcium: 127mg | Iron: 4mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in August 2017. It was updated with new text and photos in July 2020.