High-Protein Beef Bowl
450kcal
Ingredients
- 1 lb lean ground beef 93% lean
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 1/4 tsp red pepper flakes adjust for heat
- 1 tbsp sesame oil
- 2 cups cooked quinoa or substitute rice
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 carrot shredded
- 1 cup fresh spinach
- 1 avocado sliced for topping
- 1/4 cup shredded cheddar cheese optional topping
- 2 green onions sliced for garnish
- 1 tsp sesame seeds for garnish
Equipment
- pot for quinoa
Method
- Cook quinoa according to package.
- Brown ground beef in skillet, drain fat.
- Add garlic and ginger, cook 1 minute.
- Stir in soy sauce, honey, red pepper flakes, and sesame oil; simmer 2-3 minutes.
- Cook veggies until tender-crisp.
- Assemble: quinoa base, beef, veggies, toppings.
- Serve.
Nutrition
Serving1bowlCalories450kcalCarbohydrates40gProtein45gFat15gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol80mgSodium600mgPotassium800mgFiber8gSugar10gVitamin A5000IUVitamin C60mgCalcium150mgIron5mg
Notes
Storage Tips
Store assembled bowls in airtight containers in the fridge for up to 4 days. Keep toppings separate to avoid sogginess. Freeze beef and quinoa portions for up to 3 months; thaw overnight and reheat in microwave or skillet.Extra Tips for Recipe
- Use a non-stick skillet to reduce oil needs.
- Taste and adjust seasonings before serving – add more honey for sweetness or flakes for spice.
- For extra protein, mix in Greek yogurt as a topping.
- Prep veggies ahead to cut down on time.
Variations of Recipe
- Low-Carb Version: Swap quinoa for cauliflower rice.
- Vegan Twist: Use plant-based ground meat alternative.
- Spicy Korean Style: Add gochujang paste for authentic heat.
- Mediterranean: Replace soy with olive oil and herbs like oregano, top with feta.