Description
If you also love a loaded bowl situation, these Mediterranean ground beef rice bowls will be right up your street. You’ve got sticky harissa-spiced beef, a zesty Greek-ish salad, golden fluffy rice, and a vibrant green tahini sauce to pull it all together. Fresh, filling, easy to prep ahead, and genuinely something I could eat every night.
Ingredients
For the golden rice -
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 1/2 cups long-grain rice (like Basmati)
- 2 1/2 cups low-sodium chicken stock (or water)
For the green tahini drizzle -
- 1/2 cup tahini
- 1/2 cup flat-leaf parsley leaves
- 2 garlic cloves, peeled
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/3 cup water
For the salad -
- 7oz (200g) cherry tomatoes, chopped
- 1 cucumber, finely chopped
- 1/2 cup pitted olives, chopped
- 2 oz (50g) creamy Feta, crumbled
- 1 teaspoon sumac
- Black pepper
For the sticky ground beef -
- 1 lb (500g) lean ground beef (I like using 5% or 10%)
- 4 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon harissa paste
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon salt
- Black pepper
Instructions
- Toast the rice in the spices. I like starting with the rice because it can cook while you prep the rest of the bowls, then by the time it’s done, so is everything else. Set a medium saucepan or pot with a lid over medium heat. Add 1 tablespoon of olive oil, then add 1 teaspoon each of ground turmeric and cumin, and cook until fragrant (about 1 minute). Pour in 1 ½ cups of long-grain rice, then stir to coat the rice in the oil and spices. Cook for another 2 minutes, stirring often, to gently toast the rice.
- Simmer the golden rice. Add 2 ½ cups of chicken stock (or water). Increase the heat, and bring the rice to a boil. Once it’s boiling, reduce the heat to the lowest setting and cover with the lid. Let it cook, undisturbed, for 15 minutes. Then remove the pot from the heat, keeping the lid on, and let the rice steam for another 10 minutes before serving. Fluff the grains with a fork once it’s done.
- Make the green tahini sauce. Meanwhile, to a blender or food processor, add ½ cup of tahini, ½ cup of flat-leaf parsley leaves, 2 garlic cloves, 3 tablespoons of lemon juice, ½ teaspoon of salt, and ⅓ cup of water. Blend until super smooth and vibrant green. It should have the consistency of heavy cream. Taste, then add a little more salt if you like. PRO TIP: You can easily loosen or thicken the sauce – add a little more water to make it runnier, or a little more tahini for a thicker sauce. It will also thicken as it sits.
- Make the salad. Toss the chopped tomatoes, cucumber, olives, and feta with 1 teaspoon of sumac and a good grind of black pepper in a bowl. Set aside.
- Cook the sticky ground beef. Set a large skillet over medium-high heat. Add the ground beef, then use a wooden spoon or spatula to break it up in the pan. Cook for 3 minutes, until it’s starting to brown. Add the crushed garlic, 2 teaspoons of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of harissa paste, 1 tablespoon of pomegranate molasses, and ½ teaspoon of salt. Stir the seasoning through the beef.
- Finish the sticky beef. Continue cooking the beef for about 7 minutes, stirring occasionally, until it’s super sticky, deeply caramelized, and any water from the beef has evaporated. You want it dark, glossy, and slightly crisp in places. At this point, remove the pan from the heat.
- Arrange the bowls. Divide your golden rice between bowls, then top with the sticky beef. Spoon the salad on the side of each bowl, then finish with a generous drizzle of the green tahini sauce. Serve with pita, two-ingredient dough flatbreads, or baked pita chips on the side if you like.
Notes
MAKE AHEAD INSTRUCTIONS: Every element of these bowls can be made ahead of time and stored until you’re ready. I prefer storing the elements separately, then assembling them when I’m ready to serve. You can enjoy the bowls hot or cold. The rice, beef, and green tahini sauce will keep for up to 5 days in the fridge, while the salad is really best used within 4 days.
SUBSTITUTIONS AND VARIATIONS: Swap the ground beef for ground lamb, chicken, turkey, pork, or a plant-based alternative. You could add honey harissa glazed halloumi for extra protein, or use it instead of the beef for a vegetarian option. Swap the green tahini sauce for garlic yogurt tahini sauce, creamy tzatziki, spicy zhoug sauce, garlic aioli, whipped feta, or creamy super smooth hummus. If you use a different grain, make sure you use the packet instructions for guidance on the liquid ratios and timings, as it’ll most likely be different from cooking long-grain rice.
WHAT TAHINI TO USE: Look for a smooth, runny tahini if possible for the best flavor and texture. Good tahini should be creamy, pourable, nutty, and not overly bitter. Don’t worry if there’s oil sitting on top when you open the jar – that’s just natural separation. Give it a really good stir before using it, making sure to get right down to the bottom of the jar (I like using a butter knife for this).
HOW TO MAKE GREEN TAHINI SAUCE WITHOUT A BLENDER: Chop your flat-leaf parsley as finely as possible, then add it to a small mixing bowl. Crush your garlic cloves, then add them, along with the tahini, lemon juice, and a pinch of salt. Use a fork to mix it – the tahini will stiffen and seize up, but that’s what you want. Slowly drizzle in the water, mixing until a smooth, creamy sauce forms. It should be similar to the consistency of heavy cream. If you’d like it runnier, add a little more water, and add a little more tahini to thicken it. The sauce will also thicken as it sits, so don’t worry if you think you’ve added too much water at this point.
- Prep Time: 5
- Cook Time: 25
- Category: bowls
- Method: stove top
- Cuisine: mediterranean
Nutrition
- Calories: 660
- Sugar: 7g
- Sodium: 1440mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 76mg