Name: Beef Bowl with Veggies: 5 Reasons to Try This Healthy Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and pepper to taste; 2 cups cooked rice (white, brown, or cauliflower); 1 red bell pepper, sliced; 1 zucchini, sliced; 1 cup corn kernels (fresh or frozen); 1 cup black beans, rinsed and drained; 1 avocado, sliced; 1 cup diced tomatoes; ¼ cup diced red onion; 1 tablespoon chopped cilantro; Juice of 1 lime; Salt to taste

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Beef Bowl with Veggies is a mouthwatering meal that combines seasoned ground beef, colorful vegetables, and a fresh pico de gallo. This dish is not just a feast for the eyes; it’s a vibrant and nutritious option that’s perfect for weeknight dinners or meal prepping. With its rich flavors and healthy ingredients, you’ll find yourself coming back for seconds!

Why You’ll Love This Beef Bowl with Veggies

This beef and vegetable bowl is a crowd-pleaser for many reasons. First, it’s a healthy beef and vegetable dish loaded with nutrients from fresh vegetables like zucchini and bell peppers. Second, the combination of spices in the beef creates a flavorful beef and veggie combination that tantalizes your taste buds. Third, it’s incredibly versatile; you can easily customize it by adding your favorite veggies. Whether you prefer a beef stir-fry with vegetables or a simple beef and veggie rice bowl, this recipe adapts beautifully. Additionally, with only 35 minutes of total prep and cooking time, you’ll have a delicious meal ready in no time. This dish is also gluten-free, making it a fantastic choice for those with dietary restrictions.

Ingredients for Beef Bowl with Veggies

Gather these items:

1 pound ground beef
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
2 cups cooked rice (white, brown, or cauliflower)
1 red bell pepper, sliced
1 zucchini, sliced
1 cup corn kernels (fresh or frozen)
1 cup black beans, rinsed and drained
1 avocado, sliced
1 cup diced tomatoes
¼ cup diced red onion
1 tablespoon chopped cilantro
Juice of 1 lime
Salt to taste

How to Make Beef Bowl with Veggies Step-by-Step

Step 1: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 2 minutes to combine flavors, then remove from heat.
Step 2: Meanwhile, sauté the sliced red bell pepper, zucchini, and corn in a separate pan over medium heat with a bit of oil or alternatively roast them on a sheet pan in a 400°F oven for 15–20 minutes until tender and slightly charred.
Step 3: Combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt in a small bowl. Stir well and set aside to let flavors meld.
Step 4: Layer the cooked rice in bowls followed by sautéed vegetables, seasoned beef, black beans, and sliced avocado. Top each bowl generously with the fresh pico de gallo before serving.

Pro Tips for the Best Beef Bowl with Veggies

Keep these in mind:

This dish is gluten-free, making it suitable for various diets.
Customize the toppings to your liking; add cheese, sour cream, or extra salsa for more flavor.
Great for meal prep; store leftovers in airtight containers for up to 3 days.

Best Ways to Serve Beef Bowl with Veggies

There are several ways to enjoy this delicious dish. You can serve it with a side of tortilla chips for a crunchy contrast or pair it with a refreshing salad for a complete meal. It also makes for an easy beef and vegetable bowl for meal planning, allowing you to prepare multiple servings at once!

How to Store and Reheat Beef Bowl with Veggies

To store leftovers, simply place them in an airtight container and refrigerate. When ready to eat, reheat in the microwave or on the stovetop until heated through. This method preserves the flavors and textures of your low-calorie beef and vegetable bowl.

Frequently Asked Questions About Beef Bowl with Veggies

What’s the secret to perfect Beef Bowl with Veggies?

The secret lies in the seasoning of the beef and the balance of fresh vegetables. Using seasonal produce enhances the flavor and nutritional benefits of your beef and vegetable bowl.

Can I make Beef Bowl with Veggies ahead of time?

Yes, you can prepare the components in advance. Cook the beef and vegetables, then store them separately from the rice. This allows you to assemble fresh bowls throughout the week, making it an excellent choice for easy beef and veggie meal prep.

How do I avoid common mistakes with Beef Bowl with Veggies?

To avoid common pitfalls, ensure you don’t overcook the vegetables; they should be tender yet crisp. Also, seasoning the beef well is crucial for flavor; taste and adjust as needed for your personal preference.

Variations of Beef Bowl with Veggies You Can Try

For a twist on the classic, consider adding different vegetables like broccoli or snap peas for added crunch. You can also swap the ground beef for ground turkey for a high-protein beef and vegetable recipe, or make it vegetarian by using beans and lentils instead. Explore different spices and sauces to create your own unique flavor profiles!

For more healthy meal ideas, check out Healthy Greek Chicken Bowls or Vegan Chicken Noodle Soup. If you’re interested in meal prepping, consider Slow Cooker Tuscan Chicken for an easy weeknight dinner.

Beef Bowl with Veggies: 5 Reasons to Try This Healthy Dish

Author: basmer
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Beef Bowl with Veggies and Pico de Gallo is a vibrant, nutritious meal featuring seasoned ground beef, sautéed vegetables, and a fresh homemade pico de gallo. Perfect for a wholesome dinner or meal prep.

Instructions

Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 2 minutes to combine flavors, then remove from heat.
Meanwhile, sauté the sliced red bell pepper, zucchini, and corn in a separate pan over medium heat with a bit of oil or alternatively roast them on a sheet pan in a 400°F oven for 15–20 minutes until tender and slightly charred.
Combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt in a small bowl. Stir well and set aside to let flavors meld.
Layer the cooked rice in bowls followed by sautéed vegetables, seasoned beef, black beans, and sliced avocado. Top each bowl generously with the fresh pico de gallo before serving.