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
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.
Notes
- Feel free to substitute ground turkey or chicken for the beef.
- Add shredded cheese, sour cream, or hot sauce for extra flavor.
- You can also use quinoa or cauliflower rice as a base.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 75mg
