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–+ servings

Loaded Greek Bowls

Prep Time 20 minutes
Cook Time 1 hour
Makes 4 servings

Ingredients

For the Greek Potatoes

  • 4 large potatoes cut into large wedges or fries
  • 2 tsp dried oregano heaping
  • 1 large bunch fresh thyme
  • 1 tsp paprika
  • 2 whole garlic cloves minced
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 2-3 tbsp olive oil
  • 1 knob of butter
  • 1/2 cup water plus more if needed

For the Meat

  • Your choice of meat chicken, steak, kebabs, or ground beef
  • Olive oil
  • Salt and pepper
  • Any additional seasoning you like

For the Caramelized Onions

  • 3 large yellow onions sliced
  • 3 tbsp butter plus more as needed
  • 1 tbsp brown sugar optional
  • Salt to taste

For the Tzatziki

  • 1 cup Greek yogurt
  • 1 medium cucumber grated and squeezed very well to remove excess liquid
  • 1 lemon juiced
  • 3 garlic cloves minced
  • 1 bunch fresh dill finely chopped, or dried dill
  • 2 tbsp olive oil
  • 1 tbsp cornstarch as needed
  • Salt and pepper to taste

For Serving

  • Any lettuce you have on hand I used Boston
  • Tomatoes sliced
  • Cucumber optional
  • Feta cut into large chunks
  • Fresh dill
  • Lemon
  • Olive oil
  • Salt and pepper

Instructions

  • Start with the potatoes. Preheat the oven to 400°F. Add the potatoes to a large baking dish and toss with the oregano, thyme, paprika, garlic powder, salt, pepper, lemon juice, olive oil and butter. Pour in about 1/2 cup of water to the bottom of the dish.
  • Bake for about 30–40 minutes, or until the potatoes are deeply golden and tender. If the water has completely evaporated halfway through cooking, add another small splash and continue baking. You want the potatoes to cook through while getting those crispy golden edges, flipping them halfway through.
  • While the potatoes cook, caramelize the onions. Melt the butter in a large pan over medium-low heat and add the sliced onions. Cook them low and slow, stirring occasionally, until they're soft, deeply golden and caramelized. This takes a little time, but it's worth it. Add more butter if the pan starts looking dry. If you want a little extra sweetness, stir in the brown sugar toward the end. Season with salt once they're finished.
  • This is where you can really use whatever you have on hand. Chicken, steak, kebabs or ground beef all work. I used ground beef from the butcher (because that's what I had on hand) and kept it in larger chunks rather than breaking it up too much. Heat a cast iron pan with a little olive oil, season the beef with salt and pepper, then cook until deeply browned, crispy and golden on the outside.
  • In a medium mixing bowl, mix together the Greek yogurt, grated and well-strained cucumber, lemon juice, garlic, dill, olive oil, salt and pepper. If your tzatziki is a little too loose from the lemon and cucumber, add cornstarch 1 teaspoon at a time, up to about 1 tablespoon, until it reaches the consistency you like.
  • In your serving bowls, start with a handful of lettuce on one side, then add the golden potatoes and meat alongside it. Add sliced tomatoes and cucumber, then tuck in a few big chunks of feta. Spoon a generous dollop of tzatziki right in the middle and scatter over fresh dill.
  • Finish the salad portion with a squeeze of lemon, a drizzle of olive oil, and a little salt and pepper. Then add those caramelized onions wherever they fit.
  • The best part is that there really isn't a wrong way to build this one. Crispy potatoes, salty feta, juicy meat, sweet caramelized onions and cool garlicky tzatziki all in one bowl.