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High Protein Ground Beef Power Bowl

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A fulfilling meal with lean ground beef and vibrant roasted vegetables, perfect for busy weeknights or leisurely weekends.

Ingredients

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  • 1 cup brown rice or quinoa
  • 2 cups water or low-sodium broth
  • 1/4 teaspoon salt
  • 2 sweet potatoes, cubed
  • 1 bell pepper, sliced
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 pound lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • Black pepper to taste
  • 1 can beans, rinsed
  • 1 cup corn
  • 1 cup Greek yogurt
  • Juice of 1 lime
  • Cilantro, chopped
  • Cherry tomatoes, halved
  • Red onion, sliced
  • 1 avocado, sliced
  • Lime wedges

Instructions

  1. Rinse the grain base under cold water until clear.
  2. Bring 2 cups of water or broth to a boil with 1/4 teaspoon salt.
  3. Add the rinsed grains, stir, cover, and reduce heat. Cook brown rice for 35–40 minutes or quinoa for 15 minutes.
  4. Preheat oven to 425°F (220°C) and spread sweet potatoes, bell pepper, and broccoli on a baking sheet. Drizzle with olive oil and seasonings.
  5. Roast vegetables for 20–25 minutes, stirring halfway through.
  6. In a skillet, heat olive oil and sauté onion until translucent, then add minced garlic.
  7. Add ground beef and cook until browned, stirring in soy sauce, tomato paste, and spices.
  8. Warm beans and corn in a saucepan with a splash of water for 3–5 minutes.
  9. Mix Greek yogurt with lime juice, garlic, cilantro, salt, and pepper.
  10. Prep fresh toppings: halve cherry tomatoes, slice red onion, and chop herbs.
  11. Assemble bowls with grains, beef, roasted veggies, beans, and toppings.
  12. Garnish with lime wedges and hot sauce if desired.

Notes

Store bowls in the fridge for up to 4 days. Reheat in the microwave and add fresh toppings afterward.

Nutrition

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