Greek Bowls with Lemon Rice and Beyond Meatballs
Greek Bowls with Lemon Rice are a delicious and satisfying meal that combines tangy lemon rice with savory meatballs and fresh Mediterranean toppings. This recipe is perfect for a weeknight dinner or meal prep, offering a balance of flavors and textures in every bite.
These Greek bowls are so full of flavor. This is a filling bowl, with a few different components but everything is easy to meal prep on a Sunday and then eat a few times throughout the week.
Start with the beyond beef Greek meatballs and the Instant Pot Lemon Rice and while those cook., you can prep the fresh veggies. I like to use tomatoes, cucumber, and olives but you can change this up depending on what you have on hand. Add bell peppers or red onion.
For the sauce I go with Tzatziki sauce and I like to serve this bowl with a few pita triangles. Take this idea and customize your own Greek Bowl.
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Substitutions
Instructions
Prep Tips
First start the rice:
- Sauté the shallot and garlic in the Instant Pot.
- Add the rice and orzo.
- Add the salt, lemon juice, and water. Stir. Scrape the bottom to prevent a burn warning.
- Pressure Cook on high for 4 minutes.
- Allow a natural pressure release for 10 minutes.
- Perform a quick pressure release to release the rest of the pressure. Fluff the rice and orzo with a fork.
- Add the lemon zest, parsley, and dried dill.
Next make the meatballs:
- Add meatball ingredients to a bowl a mix until combined.
- Using a 1 1/2 tablespoon scoop, portion the mixture onto a sheet pan. Roll each portion between your hands into a smooth ball. Place on the sheet pan.
- Bake for 16-20 minutes or air fry for 15-17 minutes. or until they reach an internal temperature of 165°F.
Chop the vegetables, make tzatziki sauce if you’re making it. At this point you can store everything in the fridge and make Greek bowls all week.
- Add rice to the bowl.
- Followed by the beyond meatballs.
- Next add the dip.
- Add fresh vegetables.
- Next add the olives.
- Finish by adding feta cheese.
Add pita triangles on the side or right in the bowl.
Customize the bowl with your favorite ingredients. Try adding cucumber salad instead of cucumber or use lemon potatoes instead of lemon rice and orzo.
Tips for Making Greek Bowls
What to serve with Greek Bowls
I like adding pita triangles but this bowl is filling served on its own.
Storage
Store any leftover or meal prepped meatballs, rice, and tzatziki sauce in the fridge in their own airtight containers for up to 4 days.
Frequently asked questions
Instead of Tzatziki sauce, you can use Greek dressing or a balsamic vinaigrette for this Greek Bowl recipe.
Greek Bowl Recipe
Equipment
- 6 QT Instant Pot Duo Ultra
Ingredients
Lemon Rice
- 1 tablespoon olive oil
- 1 medium shallot - minced
- 1 clove garlic
- 1 1/2 cups Basmati rice
- 1/2 cup orzo
- 2 1/4 cup water - or vegetable stock
- 1/4 cup lemon juice - from 2 lemons
- 1 teaspoon lemon zest - from 1 lemon
- 1/2 teaspoon dried dill
- 1/4 cup parsley - chopped
Greek Beyond Beef Meatballs
- 340 grams beyond beef
- 1/2 cup panko breadcrumbs
- 55 grams feta cheese - or vegan feta cheese by Violife
- 1 tablespoon Greek seasoning
- 1/2 cup diced red onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Bowl
- 4 Persian cucumbers - sliced
- 1 pita - cut into triangles
- 1 cup cherry tomatoes
- 40 Kalamata olives
- 120 grams feta cheese
Tzatziki Sauce
- 1 ½ cups plain Greek yogurt - or vegan Greek yogurt
- ½ large cucumber - I use an English cucumber
- 1-2 large cloves garlic - microplaned
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and pepper - to taste
- 4 Lemon Rice
Instructions
Tzatziki Sauce
- Finely grate the cucumber into a mesh sieve. Place the sieve over a bowl and sprinkle the cucumber with salt. Let sit for 10 minutes or so until a lot of water drains out. Squeeze any remaining water out by hand.
- In a small bowl, add the cucumber and the remaining ingredients and mix with a spoon.
- Refrigerate until needed.
Lemon Rice and Orzo
- Turn the Instant Pot on to Sauté.
- Heat the oil and then add the shallot. Cook for about 2 minutes, until browning. Add garlic and cook, stirring for about 1 minute or so
- Add the rice and orzo and cook for a minute or two, stirring, to lightly toast.
- Add the salt, lemon juice, and water. Stir. Scrape the bottom. This is important to prevent a burn warning on the Instant Pot.
- Set to Pressure Cook on high for 4 minutes.
- Allow a natural pressure release for 10 minutes.
- Perform a quick pressure release to release the rest of the pressure. Remove the lid and fluff the rice and orzo with a fork.
- Add the lemon zest, parsley, and dried dill. Mix. Serve.
Greek Beyond Meatballs
- Preheat oven or air fryer to 400℉ (200℃).
- Line a baking sheet with foil for easy cleanup.
- Add all ingredients to a bowl a mix until combined.
- Using a 1 1/2 tablespoon scoop, portion the mixture onto a sheet pan. Roll each portion between your hands into a smooth ball. Place on the sheet pan.
- Bake for 16-20 minutes or air fry for 15-17 minutes. or until they reach an internal temperature of 165°F.
Make the Bowl
- Add rice, meatballs, cucumbers, tomato, olives, and feta cheese to a bowl. Add a small bowl of Tzatziki sauce and pita triangles, and serve.
Nutrition
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