Name: Beef Bowl with Veggies and Pico de Gallo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef (85% lean); 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 2 cups cooked brown rice or white rice; 1 cup black beans (drained and rinsed); 1 red bell pepper (sliced); 1 zucchini (sliced); 1 cup corn kernels (fresh or frozen); 1 avocado (sliced); 1 cup pico de gallo; fresh cilantro for garnish; lime wedges for serving

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If you’re hunting for a quick, colorful, and impossibly tasty weeknight dinner, the Beef Bowl with Veggies and Pico de Gallo is about to become your new obsession. Imagine tender, flavorful ground beef mingling with a rainbow of sautéed veggies and creamy avocado, all piled high on warm rice and finished with a zesty burst of pico de gallo. This vibrant bowl brings together bold spices, fresh garnishes, and hearty ingredients that feel just as right for meal prep as they do for a cozy family dinner. You get satisfying protein, a crisp medley of vegetables, and zingy Mexican-inspired flavors, all in just 30 minutes from start to finish.

Beef Bowl with Veggies and Pico de Gallo Recipe - Recipe Image

Ingredients You’ll Need

All you need are some easy-to-find ingredients and a few bold seasonings to create something truly spectacular. Each one has its own special part to play—whether it’s adding texture, flavor, or a pop of color to your Beef Bowl with Veggies and Pico de Gallo.

Ground Beef (1 lb, 85% lean): Rich, juicy, and perfect for soaking up all your favorite Mexican spices.
Olive Oil (1 tbsp): Helps everything cook up golden and keeps the beef moist and flavorful.
Salt (1 tsp): Essential for drawing out maximum flavor in both the beef and veggies.
Black Pepper (½ tsp): Adds just the right touch of warmth and sharpness.
Ground Cumin (1 tsp): The earthy, smoky note that gives the dish a signature depth.
Smoked Paprika (1 tsp): A subtle, smoky sweetness that lifts every bite.
Chili Powder (1 tsp): Adds color and a mild kick of heat.
Cooked Brown or White Rice (2 cups): The warm, fluffy, and filling foundation of your bowl.
Black Beans (1 cup, drained and rinsed): Creamy and protein-packed, they bring extra fiber and heartiness.
Red Bell Pepper (1, sliced): For sweet crunch and a punch of eye-catching color.
Zucchini (1, sliced): Adds subtle flavor and helps sneak in more veggies.
Corn Kernels (1 cup, fresh or frozen): Their sweetness pops against the savory beef.
Avocado (1, sliced): Buttery, creamy, and oh-so-satisfying.
Pico de Gallo (1 cup): Fresh, tangy, and the key to brightening up the whole dish.
Fresh Cilantro (for garnish): For a herby finish that ties everything together.
Lime Wedges (for serving): A squeeze of lime wakes up all the flavors in the bowl.

How to Make Beef Bowl with Veggies and Pico de Gallo

Step 1: Brown the Beef

Start by heating the olive oil in a large skillet over medium heat. Add the ground beef and sprinkle it with your salt, black pepper, cumin, smoked paprika, and chili powder. Break up the meat as it cooks, so every bite picks up those wonderful Mexican-inspired flavors. After 7 to 8 minutes, the beef should be beautifully browned and aromatic—your whole kitchen will smell amazing!

Step 2: Sauté the Veggies

In a separate skillet, toss in your sliced red bell pepper, zucchini, and corn. Give everything a quick sauté over medium-high heat until the veggies are tender and slightly caramelized, about 5 to 6 minutes. This step creates that wonderful mix of sweetness, earthiness, and color that makes a Beef Bowl with Veggies and Pico de Gallo so irresistible.

Step 3: Assemble the Bowls

Now for the fun part—putting together your masterpiece. Start by dividing the hot cooked rice into individual serving bowls. Top each mound of rice with generous scoops of your seasoned beef, followed by the sautéed vegetable medley. Tuck in some black beans and fan out a few slices of creamy avocado for that indulgent finishing touch.

Step 4: Add Pico de Gallo and Garnishes

Spoon a big scoop of fresh pico de gallo over each bowl for a pop of zesty freshness. Sprinkle everything with chopped cilantro, and don’t forget to place a lime wedge or two on the side. These little additions really make the Beef Bowl with Veggies and Pico de Gallo burst with bold, lively flavors.

How to Serve Beef Bowl with Veggies and Pico de Gallo

Garnishes

For a stunning finish, pile on plenty of fresh cilantro and perhaps a few extra lime wedges for squeezing. If you like, add crumbled queso fresco or a sprinkle of shredded cheddar. These little touches add both freshness and richness, making each bowl your own.

Side Dishes

Pair your Beef Bowl with Veggies and Pico de Gallo with tortilla chips and chunky guacamole for a crave-worthy crunch on the side. Roasted sweet potatoes or a light cucumber salad are also refreshing, especially if you want even more veggies at the table.

Creative Ways to Present

You can serve your beef bowls “bar style,” with each ingredient in separate bowls so guests can build their own. For a lighter take, turn everything into a lettuce wrap or use quinoa or cauliflower rice as the base. It makes an easy, interactive meal that everyone will love—ideal for parties or family dinners alike!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the rice, beef, sautéed veggies, and beans in airtight containers in the fridge for up to 4 days. Keep the pico de gallo, avocado, and garnishes separate to maintain their vibrant, fresh flavor and texture.

Freezing

The beef mixture and cooked rice both freeze beautifully. Just cool them completely, then pack into freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight for an ultrafast lunch or dinner option.

Reheating

Gently reheat the beef, rice, and veggies in the microwave or a skillet until steaming hot. Don’t forget to add fresh avocado and pico de gallo just before serving so your Beef Bowl with Veggies and Pico de Gallo stays lively and delicious.

FAQs

Can I use different ground meat in this recipe?

Absolutely! Swap in ground turkey, chicken, or even plant-based crumbles if you prefer. The spices and veggies will still shine, making it easy to personalize your Beef Bowl with Veggies and Pico de Gallo.

Is this recipe gluten-free?

Yes, as long as you use gluten-free rice and check that your spices are certified gluten-free, this dish is naturally gluten-free and perfect for anyone with dietary restrictions.

How do I make the bowl spicier?

If you want to turn up the heat, add a minced jalapeño to your sautéed veggies or a splash of your favorite hot sauce on top. You could also sprinkle in extra chili powder or try chipotle powder for a smoky kick.

Can I prep the ingredients ahead?

You sure can! Cook the beef, rice, and veggies ahead of time and store them in the fridge. When you’re ready to eat, just reheat, then add fresh garnishes like pico de gallo and avocado for a quick and satisfying Beef Bowl with Veggies and Pico de Gallo.

What if I don’t have pico de gallo?

If you’re in a pinch, a simple salsa or even just diced tomatoes and onions with a squeeze of lime will work. While pico de gallo brings unbeatable freshness, there are plenty of ways to make your Beef Bowl with Veggies and Pico de Gallo shine.

Final Thoughts

Don’t wait another minute to try this easy, flavor-packed Beef Bowl with Veggies and Pico de Gallo. Whether you’re feeding family or meal-prepping lunches for the week, it’s guaranteed to please everyone at the table. Grab your skillet and dive in—you’ll wonder how you ever lived without this colorful, crave-worthy bowl!

Beef Bowl with Veggies and Pico de Gallo Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Beef Bowl with Veggies and Pico de Gallo is a delicious and nutritious meal that combines seasoned ground beef with a variety of colorful vegetables, rice, beans, and flavorful pico de gallo. It’s a satisfying dish that is perfect for a quick and easy weeknight dinner.

Ingredients

Scale

For the Beef:

1 lb ground beef (85% lean)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder

For the Bowl:

2 cups cooked brown rice or white rice
1 cup black beans (drained and rinsed)
1 red bell pepper (sliced)
1 zucchini (sliced)
1 cup corn kernels (fresh or frozen)
1 avocado (sliced)
1 cup pico de gallo
fresh cilantro for garnish
lime wedges for serving

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Instructions

Cook the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef, season with salt, pepper, cumin, paprika, and chili powder, and cook until browned, breaking it up as it cooks, about 7–8 minutes.
Prepare the Veggies: In a separate skillet, sauté the bell pepper, zucchini, and corn over medium-high heat until tender, about 5–6 minutes.
Assemble the Bowls: Divide the cooked rice among serving bowls. Top with cooked beef, sautéed vegetables, black beans, and avocado slices. Spoon pico de gallo on top and garnish with fresh cilantro. Serve with lime wedges on the side.