Gyro Bowls

 https://www.paleorunningmomma.com/low-carb-gyro-bowls-paleo-whole30/

Low Carb Gyro Bowls 

Author: Michele Rosen {modified}

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6 servings

Ingredients

Cauliflower Rice:

12 oz cauliflower rice

1 Tbsp avocado oil or olive oil

Sea salt and pepper to taste

2 Tbsp chopped dill

1 Tbsp chopped parsley

Tzatziki:

1 can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours

3 cloves garlic

1 med cucumber peeled and grated

Zest of 1 lemon

2 tbsp fresh squeezed lemon juice about 1 med lemon

3 tbsp dill fresh, chopped

1/2 tsp cumin

3/4 tsp fine grain sea salt or to taste

Black pepper to taste

Meat Mixture:

1 Tbsp avocado oil or olive oil

1 medium red onion diced (about 1 cup)

3 cloves garlic minced

1 lb grass fed ground beef

1/2 lb ground lamb or pork or use all beef, if preferred

1/2 tsp coriander

1 tsp cumin

3/4 tsp dried oregano

3/4 tsp sea salt or to taste

1/4 tsp fresh ground pepper or to taste

Zest of 1 lemon grated

Juice of 1 lemon about 2 Tbsp

2 Tbsp fresh parsley minced

Remaining Ingredients:

2 cups cherry tomatoes halved {optional, nightshade}

2 medium cucumbers peeled and diced

1 medium red onion sliced or chopped

kalamata olives as many as you like

Instructions

Tzatziki:

1.Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.

2.Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients

3.Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate.

Cauliflower Rice:

1.Heat a large skillet over medium heat and add the oil. Once hot, add the cauliflower rice and stir to coat. Season with salt and pepper and sauté, stirring, until softened. Stir in the fresh herbs, remove from heat, and keep warm while you prepare the meat.

Meat:

1.Heat a large skillet over medium heat and add the oil. Once hot, add the onions and cook, stirring, about a minute to soften. Add in the garlic and cook another 40 seconds or until softened, adjust the heat to prevent burning.

2.Add the beef + lamb or pork (if usinto the skillet and raise the heat to medium high. Break up lumps with a spoon or spatula and sprinkle with the spices plus salt and pepper, stir and cook until browned. Lower the heat and stir in the lemon zest and juice, and parsley. Simmer 30 seconds, then remove from heat.

Assemble the bowls:

1.Layer the cauliflower rice with the meat mixture, red onion, tomatoes, and cucumbers, and top with the tzatziki sauce to serve. Enjoy! You can also meal-prep the components of these bowls separately and reheat before serving. Store the tzatziki sauce covered in the refrigerator for up to 5 days.