Mediterranean Lamb Bowl

By Erin · July 5, 2020 · Updated October 27, 2023 · 3 Comments

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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!

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.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Ingredients

.5 lb. ground lamb
2 garlic cloves minced
½ teaspoon thyme
¼ teaspoon oregano
Salt and pepper to taste
12 oz. cauliflower rice or 1 head of cauliflower
1 cup grape tomatoes sliced
⅓ cup red onion diced
1 cup cucumber sliced

for the tzatziki sauce:

⅓ cup full fat coconut milk
⅓ cup mayonnaise
3 tablespoon lemon juice
1 cup cucumber sliced
3 garlic cloves
3 mint leaves
2 teaspoon 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

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.

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She’s been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.