Warm Ground Beef and Veggie Bowls

Hearty and wholesome bowls filled with seasoned ground beef, warm quinoa, tender corn, and fresh bell pepper, all topped with a tangy lemon-herb vinaigrette.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.94/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• budget-friendly
• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean)
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pound quinoa (microwaveable pouches)
• 1.5 cup frozen corn (steamed)
• 1 red bell pepper (diced)
• 0.25 cup olive oil
• 2 tablespoon lemon juice (fresh)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
2. Stir in dried Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. While beef cooks, microwave the quinoa pouches according to package directions and steam the frozen corn.
4. In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, and chopped fresh parsley for the dressing.
5. To assemble bowls, divide cooked quinoa among 4 serving bowls. Top with seasoned ground beef, steamed corn, and diced red bell pepper.
6. Drizzle each bowl with the lemon-herb dressing and serve warm.

Notes

Pre-cooked quinoa or brown rice pouches are a great shortcut for this recipe. Feel free to use other quick-cooking vegetables like diced cucumber or shredded carrots.

Nutrition (per serving)

• Calories: 600
• Protein: 37.8 g
• Carbohydrates: 48.5 g
• Fat: 32.5 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 9.8 g
• Sugar: 3.5 g
• Cholesterol: 95 mg