Description
A flavorful and quick Beef Bowl with sautéed vegetables and fresh, zesty Pico de Gallo, perfect for a nutritious weeknight dinner served over rice or quinoa.
Ingredients
Scale
For the Beef Bowl
- 1 lb ground beef
- 1 tbsp olive oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 small onion, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Pico de Gallo
- 2 medium tomatoes, diced
- 1/2 small onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
To Serve
- Cooked rice or quinoa, to serve
Instructions
- Prepare aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced onion, sautéing until they become soft and translucent, releasing their flavors.
- Cook the beef: Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, then season with salt and pepper to taste.
- Sauté vegetables: Incorporate the sliced bell pepper and broccoli florets into the skillet with the beef. Continue sautéing until the vegetables are tender-crisp, preserving their texture and color.
- Make Pico de Gallo: In a separate bowl, mix diced tomatoes, finely chopped onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir well to combine all fresh ingredients into a vibrant salsa.
- Assemble and serve: Serve the savory beef and vegetable mixture over cooked rice or quinoa. Top generously with the fresh pico de gallo for a bright, refreshing contrast.
Notes
- To add extra heat, leave some or all of the jalapeño seeds in the pico de gallo.
- Use brown rice or quinoa for a healthier, fiber-rich base.
- Customize vegetables as desired, such as adding zucchini or mushrooms.
- This dish reheats well and can be meal prepped for busy weekdays.
- For a lower-fat option, substitute ground turkey or chicken instead of beef.
