High Protein Ground Beef Power Bowls

High Protein Ground Beef Power Bowls are the perfect balance of hearty nutrition and vibrant flavors. Packed with protein from the lean ground beef and complemented by a colorful array of roasted vegetables and toppings, these bowls not only fill you up but also nourish your body. Whether you’re meal prepping for the week or whipping up a speedy weeknight dinner, this recipe is sure to become a go-to favorite.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 550
• Protein: 37 grams
• Carbohydrates: 65 grams
• Fat: 17 grams
• Fiber: 12 grams
• Sugar: 4 grams
• Sodium: 650 mg

Why Make This High Protein Ground Beef Power Bowls

These High Protein Ground Beef Power Bowls are not just healthy; they’re also incredibly versatile. The combination of lean ground beef and mixed vegetables offers a savory and satisfying meal that caters to various dietary preferences. Plus, with the added beans and Greek yogurt, you have a protein-packed meal that keeps you full for hours. It’s an ideal choice for anyone looking to up their protein intake without sacrificing flavor or texture.

How to Make High Protein Ground Beef Power Bowls

Creating these delicious power bowls is a breeze! Follow a simple process that involves cooking the grain base, roasting vegetables, preparing the beef, and assembling everything for a delightful meal.

Ingredients:

For the beef:

• 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

For the grain base:

• 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

For the roasted vegetables:

• 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

For high-protein add-ons:

• 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)

For the fresh toppings:

• 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

Optional quick high-protein sauce (Greek yogurt lime sauce):

• 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

Directions:

• Step 1: Cooking the Grain Base

  Rinse the brown rice or quinoa (or mixture of both) under cold water until the water runs clear. 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. For brown rice, cook about 35–40 minutes until tender and water is absorbed. For quinoa, cook about 15 minutes; if mixing rice and quinoa, cook until the rice is done and the quinoa is fluffy, adding a splash of water if needed. Remove from heat, keep covered for 5–10 minutes, then fluff with a fork and set aside.

• Step 2: Roasting the Vegetables

  Preheat your oven to 425°F (220°C). Place sweet potato cubes, bell pepper, and broccoli florets on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly and spread into a single layer. Roast for 20–25 minutes, stirring once halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred. Remove from the oven and set aside.

• Step 3: Preparing the Beef Mixture

  While the vegetables roast, heat a large skillet over medium-high heat. If using very lean beef, add 1 tablespoon olive oil; otherwise you can skip the oil. Add the diced onion and cook for 3–4 minutes, stirring often, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula into small crumbles. Cook for 5–7 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Drain off excess fat if needed, then return the skillet to the heat. Stir in soy sauce, tomato paste, smoked paprika, cumin, chili powder, oregano, black pepper, and salt. Add 1–2 tablespoons of water if the mixture looks dry and cook for another 2–3 minutes, stirring, until everything is well combined and glossy. Taste and adjust seasoning with more salt, pepper, or chili powder as desired. Turn off the heat and keep warm.

• Step 4: Warming the Beans and Corn

  In a small saucepan over medium heat, add the drained, rinsed beans and the corn. Add a tablespoon or two of water and a small pinch of salt and pepper. Warm gently for 3–5 minutes, stirring occasionally, just until heated through. Turn off the heat and set aside.

• Step 5: Making the Optional Greek Yogurt Lime Sauce

  In a small bowl, combine Greek yogurt, lime juice, minced garlic, chopped cilantro, salt, and pepper. Stir until smooth. Add 1–2 teaspoons water to thin to a drizzleable consistency if needed. Adjust seasoning to taste and refrigerate until ready to use.

• Step 6: Preparing Fresh Toppings

  Halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro or parsley. Cut the avocado just before serving to prevent browning, slicing or dicing as preferred. Cut lime into wedges and set aside.

• Step 7: Assembling the Power Bowls

  Divide the cooked rice/quinoa mixture evenly among 4 large bowls or meal prep containers. Top each portion of grains with a generous scoop of the seasoned ground beef. Add a portion of roasted vegetables to each bowl. Spoon some of the warm beans and corn into each bowl. Sprinkle each bowl with shredded cheese and pumpkin seeds or sunflower seeds. Add fresh toppings: cherry tomatoes, red onion, avocado, and cilantro or parsley. Add a dollop of Greek yogurt or drizzle the yogurt lime sauce over the top. Squeeze a lime wedge over each bowl and add hot sauce or salsa if desired.

For meal prep and storage, assemble bowls in containers with grains, beef, roasted vegetables, beans, and corn. Keep fresh toppings (tomatoes, onion, avocado, herbs, lime, yogurt/sauce) separate and add after reheating. Store the main containers in the refrigerator for up to 4 days. Reheat in the microwave until hot, then finish with fresh toppings and any extra sauce right before eating.

How to Serve High Protein Ground Beef Power Bowls

Serve these bowls warm, and don’t hesitate to add your favorite hot sauce or salsa for an extra kick. They can be enjoyed as a hearty lunch, a filling dinner, or even a post-workout meal. The vibrant colors and textures make these power bowls appealing and nutritious.

How to Store High Protein Ground Beef Power Bowls

Store the main components of your power bowls in airtight containers in the refrigerator for up to 4 days. Keep fresh toppings like avocado, tomato, and herbs separate until serving. For longer storage, consider freezing the beef and grain mixture in a freezer-safe container; it will keep for up to 3 months. Just remember to thaw it in the fridge before reheating.

Expert Tips for Perfect High Protein Ground Beef Power Bowls

1. Use high-quality beef for the best flavor and texture.
2. Customize the vegetables to fit what you have on hand or what’s in season.
3. Don’t skip the fresh herbs; they brighten up the dish immensely.
4. Use a mix of grains for added texture: brown rice and quinoa work beautifully together.
5. Experiment with different toppings or sauces to keep the dish exciting.

Delicious Variations

• Swap the ground beef for ground turkey or chicken for a lighter option.
• Add roasted Brussels sprouts or zucchini along with the vegetables for more variety.
• Make it vegetarian by omitting the beef and adding more beans or lentils.

Frequently Asked Questions

1. Can I make these bowls ahead of time?
Absolutely! These bowls are perfect for meal prep. Assemble them in advance except for the fresh toppings. They store well in the fridge for up to 4 days.

2. Can I freeze High Protein Ground Beef Power Bowls?
Yes, you can freeze the components—just store them in airtight containers. The beef and grain mixture can be frozen for up to 3 months, while fresh toppings should be added after reheating.

3. How do I make this dish gluten-free?
Simply substitute the soy sauce with gluten-free tamari, and ensure that any added sauces or toppings are gluten-free.

4. What can I substitute for Greek yogurt?
If you’re looking for a dairy-free option, try using almond or coconut yogurt. You could also use avocado as a creamy topping.

5. How can I reduce the calories in this recipe?
You can use less oil, eliminate cheese, and replace some rice with additional vegetables. Additionally, using very lean meat can help lower the overall calorie count.

Conclusion

High Protein Ground Beef Power Bowls are a fantastic way to nourish your body while enjoying a delicious meal. With an abundance of flavors, textures, and colors, they make healthy eating exciting and enjoyable. Grab your ingredients and give this recipe a try—you won’t be disappointed!

High Protein Ground Beef Power Bowls

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• Author: lydia
• Total Time: 60
• Yield: 4 servings 1x
• Diet: High Protein

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Description

A balance of hearty nutrition and vibrant flavors with lean ground beef, roasted vegetables, and high-protein toppings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Rinse the brown rice or quinoa under cold water. In a medium saucepan, bring 2 cups of water or broth to a boil with 1/4 teaspoon salt. Add the rice/quinoa and simmer until cooked. Remove from heat, fluff, and set aside.
2. Preheat your oven to 425°F (220°C). Toss sweet potatoes, bell pepper, and broccoli with olive oil and spices, and roast for 20–25 minutes until tender.
3. In a skillet, cook onion and garlic, then add ground beef, cooking until browned. Stir in soy sauce, tomato paste, and spices, and add water as needed.
4. Warm beans and corn in a small saucepan until heated through.
5. Mix Greek yogurt, lime juice, garlic, cilantro, and seasonings for optional sauce.
6. Prepare fresh toppings and slice avocado just before serving.
7. Assemble bowls with grains, beef, vegetables, beans, cheese, seeds, and fresh toppings. Serve with lime wedges and hot sauce.

Notes

Store components separately for meal prep. Fresh toppings should be added after reheating.

• Prep Time: 20
• Cook Time: 40
• Category: Main Course
• Method: Roasting, Sautéing, Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 4g
• Sodium: 650mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 12g
• Protein: 37g
• Cholesterol: 70mg