Print

High Protein Ground Beef Power Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These High Protein Ground Beef Power Bowls are a wholesome meal filled with seasoned ground beef, fluffy grains, roasted vegetables, and fresh toppings, perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 lb (450 g) lean ground beef (90–96% lean)
  • 1 tbsp olive oil (optional if using very lean beef)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder (mild) or to taste
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt (adjust to taste)
  • 1 –2 tbsp water, as needed to loosen the mixture
  • 1 cup dry brown rice or quinoa (or 1/2 of each for a mix)
  • 2 cups water or low-sodium broth
  • 1/4 tsp salt
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, cut into strips or chunks
  • 1 small head broccoli, cut into florets
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz / 425 g) black beans or kidney beans, drained and rinsed
  • 1 cup canned or frozen corn kernels (thawed if frozen)
  • 1/2 cup plain Greek yogurt (2% or nonfat), for topping
  • 1/2 cup shredded reduced-fat cheddar or Mexican-blend cheese
  • 2 tbsp pumpkin seeds (pepitas) or sunflower seeds
  • 1 ripe avocado, sliced or diced (optional but recommended)
  • 1 cup cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 lime, cut into wedges
  • Hot sauce or salsa, to taste
  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 lime
  • 1 small clove garlic, very finely minced or grated
  • 1 tbsp chopped fresh cilantro
  • Pinch of salt and pepper
  • 1 –2 tsp water to thin, if needed

Instructions

  1. Rinse the brown rice or quinoa (or mixture of both) under cold water until the water runs clear.
  2. In a medium saucepan, bring 2 cups of water or broth to a boil with 1/4 teaspoon salt. Add the rice/quinoa, stir once, reduce the heat to low, cover, and simmer.
  3. Preheat your oven to 425°F (220°C).
  4. Place sweet potato cubes, bell pepper, and broccoli florets on a large baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well and roast for 20–25 minutes.
  5. While the vegetables roast, heat a skillet over medium-high heat. Add olive oil, if using, and the diced onion. Cook for 3–4 minutes until softened.
  6. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up, and cook for 5–7 minutes until browned.
  7. Drain fat if needed, return the skillet to heat, and stir in soy sauce, tomato paste, smoked paprika, cumin, chili powder, oregano, black pepper, and salt. Add water if the mixture looks dry and cook for 2–3 minutes.
  8. In a small saucepan over medium heat, warm the drained beans and corn for 3–5 minutes.
  9. Combine Greek yogurt, lime juice, minced garlic, chopped cilantro, salt, and pepper in a bowl. Adjust seasoning and refrigerate.
  10. Halve the cherry tomatoes, slice the red onion, and chop the herbs. Prepare the avocado just before serving.
  11. Divide the cooked grain mixture among bowls. Top with seasoned ground beef, roasted vegetables, warm beans and corn, cherry tomatoes, red onion, avocado, and cilantro or parsley. Finish with Greek yogurt or yogurt lime sauce and a squeeze of lime juice.

Notes

Customize with your favorite toppings or adjust spices to taste. Store leftovers in the refrigerator for up to 4 days. Serve with a side salad or crispy tortilla chips for extra crunch.

Nutrition

Find it online: https://thestationrecipes.com/high-protein-ground-beef-power-bowls/

Scroll to Top