Go Back Email Link
–+ servings
Sheet pan roasted potatoes, ground beef, cherry tomatoes, olives, feta cheese, creamy sauce, herbs.

Mediterranean Ground Beef Potato Bowl

This Mediterranean Ground Beef Potato Bowl is what happens when nachos grow up and move to the Mediterranean. Instead of chips, we roast crispy Yukon potatoes. Instead of taco seasoning, we use oregano, garlic, and paprika. Then we pile on juicy ground beef, feta, olives, fresh herbs, and a drizzle of garlic yogurt sauce.
No ratings yet
Print Save Recipe
Share Recipe
Course: Main Course
Cuisine: Mediterranean
Keyword: potato
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 274kcal
Author: Lola Jay

Ingredients

For the Roasted Potatoes

  • 1 lb Yukon gold potatoes sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Ground Beef

  • 1 lb lean ground beef
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 tablespoon tomato paste
  • ⅓ cup water
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon paprika
  • Salt and pepper to taste

For Topping

  • ¾ cups Sliced cherry tomatoes
  • ¾ cups Kalamata olives sliced
  • ½ cup Crumbled feta
  • 2 tablespoon Fresh parsley
  • Yogurt sauce Linked in notes
US Customary - Metric

Instructions 

Roast the Potatoes

  • Preheat oven to 425°F.
  • Slice Yukon potatoes into even pieces.
    1 lb Yukon gold potatoes
  • Toss with olive oil, garlic powder, oregano, paprika, salt, and pepper.
    1 tablespoon extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon oregano powder, ½ teaspoon paprika, Salt and pepper to taste
  • Spread in a single layer on a sheet pan with the skin side up.
  • Roast for 25–30 minutes, flipping halfway, until golden and crisp.

Cook the Beef

  • Heat olive oil in a skillet over medium heat.
    1 tablespoon extra virgin olive oil
  • Add ground beef and cook, breaking it apart, until browned.
    1 lb lean ground beef
  • Stir in garlic and cook 30 seconds until fragrant.
    3 cloves garlic
  • Add oregano, onion powder, paprika, salt, and pepper.
    1 teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon oregano
  • Stir in tomato paste and cook 1 minute to deepen flavor.
    1 tablespoon tomato paste
  • Add water and simmer 2–3 minutes until slightly thickened.
    ⅓ cup water

Assemble the Bowl

  • Spread roasted potatoes onto a platter or bowl.
  • Spoon warm beef evenly over the top.
  • Add sliced tomatoes, olives, feta, and fresh parsley.
    ¾ cups Sliced cherry tomatoes, ¾ cups Kalamata olives, ½ cup Crumbled feta, 2 tablespoon Fresh parsley
  • Drizzle generously with yogurt sauce and serve warm.

Video

Notes

Garlic Yogurt Sauce

Storage & Reheating

  • Store components separately for up to 3 days.
  • Reheat potatoes in a 400°F oven to bring back crispness.
  • Warm beef gently in a skillet.
  • Add toppings fresh before serving.

Nutrition

Serving: 1cup | Calories: 274kcal | Carbohydrates: 17g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 680mg | Potassium: 699mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 3mg
Tried this recipe?Mention @lolajay_yum