The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Gyros-style Beef Bowl
Dinner ready in 15 minutes? Sign us up. Sizzle grass-fed British beef mince with fragrant oregano, garlic and onion. Serve over a bed of fibre-rich quinoa and drizzle with a zingy garlicky yoghurt. Scatter over fresh-cut mint, juicy tomatoes and punchy olives and dinner is served.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 250g ready-to-eat quinoa (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp dried oregano (use half)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 courgette (use half)
- 20g pitted green olives (use half)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 150g beef mince (british beef mince (10% fat))
- 1 onion (use half)
Nutritional Information
Calories: 655
Protein: 43g
Carbs: 55g
Fat: 29g
Ingredients
- 300g beef mince (british beef mince (10% fat))
- 110g baby tomatoes
- 250g ready-to-eat quinoa
- 1 handful of fresh mint
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 onion
- 20g pitted green olives
- 1 courgette
- 2 tsp dried oregano
Nutritional Information
Calories: 667
Protein: 45g
Carbs: 55g
Fat: 29g
Speedy Gyros-style Beef Bowl
Dinner ready in 15 minutes? Sign us up. Sizzle grass-fed British beef mince with fragrant oregano, garlic and onion. Serve over a bed of fibre-rich quinoa and drizzle with a zingy garlicky yoghurt. Scatter over fresh-cut mint, juicy tomatoes and punchy olives and dinner is served.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 150ml boiling water (75ml for 1 person). Finely dice the onion. Slice the courgette into 1/2cm thick half-moons.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the beef and cook for 2-3 mins, breaking it up with a wooden spoon, until golden brown. Season with sea salt and black pepper. Add the courgette, oregano, half the diced onion and half the garlic paste. Cook for 5 mins, until the veg softens.
- Roughly chop the tomatoes into 2cm chunks. Roughly slice the olives. Pick half the mint leaves from the stalks and roughly chop. Zest and quarter the lemon. In a small bowl, combine the yoghurt, zest, the remaining garlic paste and a pinch of sea salt.
- Add the quinoa and stock to the beef pan. Simmer for 2-3 mins, until most of the stock has evaporated. Add the mint and the juice from 2 lemon wedges and mix.
- Serve the quinoa on plates and top with the tomato chunks, olives, mint leaves and remaining diced onion. Drizzle over the yoghurt. Garnish with the remaining lemon wedges. Tear over the remaining mint leaves.
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