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Mediterranean Beef and Hummus Bowls

Mediterranean Beef and Hummus Bowls with Garlic Rice

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Recipe Details


Inspired by her favorite fast-casual weekday lunch, Chef Grace created this Mediterranean rice bowl loaded with toppings. As a base, garlicky rice is tossed with spinach and currants for a pop of sweetness. It’s topped with ground beef seasoned with warm, smoky spices and a citrusy tomato and herb salad. Scoop it all up with our version of creamy hummus swirled with Greek yogurt.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 940
  • Protein 50g
  • Total Carb 70g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    2 cloves
  • jasmine rice
    1/2 cup
    jasmine rice
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • mint
    1/8 ounce
  • lemon
  • parsley
    1/8 ounce
  • baby spinach
    1 ounce
    baby spinach
  • ground beef
    12 ounces
    ground beef
  • baharat spice mix
    2 teaspoons
    baharat spice mix
  • tomato paste
    2 tablespoons
    tomato paste
  • hummus
    2 containers
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • currants
    2 tablespoons

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan with lid

Cooking Steps

  1. Cook garlic rice

    Cook garlic rice

    Thinly slice garlic. Heat ½ tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add rice and half of garlic; stir to coat, 1-2 minutes. Add ¾ cup water and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork; cover again to keep warm.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve grape tomatoes. Pick mint leaves, discarding stems; then, roughly chop mint leaves and whole parsley sprigs. Halve lemon. Pat spinach dry with paper towel and roughly chop.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add baharat spice mix, beef, and remaining garlic; season with ½ teaspoon salt and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Add tomato paste and ¼ cup water. Cook, stirring frequently, until slightly reduced, 1-2 minutes more. Remove pan from heat and cover to keep warm.

  4. Prepare creamy hummus

    Prepare creamy hummus

    While beef cooks, in a small bowl, stir hummus, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Add Greek yogurt to bowl and swirl into hummus (no need to stir it in all the way; we like the look of the yogurt swirl).

  5. Make tomato-herb salad

    Make tomato-herb salad

    In a medium bowl, toss grape tomatoes, herbs, juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Save remaining lemon to brighten a glass of water.

  6. Plate beef and hummus bowls

    Plate beef and hummus bowls

    To pot with garlic rice, add currants and spinach; stir to combine, then divide between serving bowls. Spoon creamy hummus alongside rice. Using a slotted spoon, top with beef and tomato-herb salad, spooning any remaining salad dressing over Mediterranean beef and hummus bowls. Enjoy!

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