Ingredients
Scale
- 1 lb lean ground beef (90/10 or 93/7)
- 1 cup classic hummus (store-bought or homemade)
- 2 cups cooked quinoa or cauliflower rice (optional base)
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Start by washing all your fresh produce. Dice the English cucumber into bite-sized pieces and halve the cherry tomatoes. Thinly slice the red onion and chop the fresh parsley. If you are using a base like quinoa or cauliflower rice, ensure it is cooked and ready to go. Arrange your hummus, feta, and olives on your workspace so you can assemble the bowls quickly once the beef is hot.
- Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the ground beef to the pan. Use a wooden spoon to break the meat into small crumbles. Cook the beef until it is no longer pink, which usually takes about 7 to 9 minutes. Drain any excess fat if necessary. Stir in the cumin, smoked paprika, garlic powder, salt, and pepper. Let the meat cook with the spices for another 2 minutes to allow the flavors to bloom and coat the beef thoroughly.
- Begin assembly by placing a generous dollop of hummus at the bottom or side of each bowl. If using a base like quinoa, layer that in first. Divide the seasoned ground beef evenly among the four bowls. Arrange the cucumbers, tomatoes, red onions, and olives in sections around the beef. Top each bowl with crumbled feta cheese and a sprinkle of fresh parsley. Serve immediately with a fresh lemon wedge on the side to squeeze over the top for a bright, citrusy finish.
- Cook Time: 30 minutes