There’s something magical about Mediterranean food—it’s fresh, colorful, full of bold flavors, and it always makes us feel like we’re enjoying a slow, sunny afternoon by the sea. And when we started eating keto, we were determined not to give that up. That’s exactly how these Keto Greek Lamb Bowls were born.
This dish came together one evening when we were both craving something hearty but refreshing, something with spice and creaminess, crunch and zest. We threw together some seasoned ground lamb, whipped up a quick tzatziki, and layered it all over lemony cauliflower rice with the kind of toppings that make you want to dive in with a spoon and a fork. One bite in and we knew this one was a keeper.
It’s the kind of meal that hits every craving—it’s juicy, herby, creamy, tangy, and salty all at once. The lamb brings richness, the tzatziki adds cool contrast, and the lemon-parsley cauliflower rice ties everything together with a light, citrusy base. We love making this bowl after a busy day because it comes together quickly and makes us feel like we’re treating ourselves, even when we’re keeping things clean and keto.
Plus, it’s great for meal prep. We’ll make a big batch and mix and match toppings throughout the week. Whether you’re cooking for two or prepping for the week ahead, this dish will have your kitchen smelling amazing and your stomach fully satisfied—without a single carb overload in sight.
Keto Greek Lamb Bowls
This keto-friendly Greek lamb bowl is everything we love about Mediterranean flavors—tender, spiced lamb, fresh herbs, and tangy tzatziki—layered over lemony cauliflower rice. It’s hearty, refreshing, and totally satisfying. Perfect for meal prep or a quick weeknight dinner.
Ingredients
For the Lamb:
For the Lemon Cauliflower Rice:
For the Tzatziki Sauce:
Bowl Toppings:
Instructions
Step 1: Make the Tzatziki
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In a small bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water), garlic, olive oil, lemon juice, dill, and salt. Mix well and set aside in the fridge to chill while everything else cooks. The longer it sits, the better the flavor.
Step 2: Cook the Lamb
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Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground lamb and season with garlic powder, oregano, cumin, paprika, salt, and pepper. Cook for about 8–10 minutes, breaking it apart as it browns. Remove from heat and let it rest for 5 minutes to let the juices settle.
Step 3: Make the Lemon Cauliflower Rice
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Heat another tablespoon of olive oil in a large pan over medium heat. Add riced cauliflower and cook for 5–7 minutes until softened. Stir in lemon juice, zest, parsley, and salt to taste. Remove from heat and keep warm.
Step 4: Assemble the Bowls
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Spoon cauliflower rice into bowls as the base. Top with cooked lamb, cherry tomatoes, cucumbers, red onions, olives, and feta. Drizzle with tzatziki and finish with fresh herbs if desired.
Nutrition Facts
Servings: 4 ServingCalories:520kcalTotal Fat:38gSaturated Fat: 15gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 4gProtein:34g
Note
Substitutions & Variations
- Dairy-Free: Swap Greek yogurt for a coconut yogurt or dairy-free alternative to make the tzatziki. Skip the feta or use a vegan version.
- Ground Beef or Turkey: Works great if you don’t have lamb on hand.
- Spice It Up: Add crushed red pepper flakes to the lamb while cooking for a kick.
- Extra Greens: Toss in chopped spinach or arugula for added freshness and fiber.
