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HIGH PROTEIN BEEF AND RICE BOWL centered hero view, clean and uncluttered
Yesica Andrews

High Protein Beef and Rice Bowl Easy Weeknight Dinner

This High Protein Beef and Rice Bowl is a satisfying blend of lean ground beef, kidney beans, and fresh vegetables all coated in a flavorful homemade sauce. Perfect for an easy dinner or weeknight meal, this family-friendly beef rice bowl delivers a hearty dose of protein and fiber to keep you full and energized.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice or 1 cup uncooked
  • 2 tbsp olive oil
  • pinch chili flakes
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 pound lean ground beef
  • 1 small can kidney beans drained and rinsed well
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • ¼ cup tamari
  • 1 tsp sesame oil
  • ½ red bell pepper diced
  • ½ zucchini diced
  • 1 fistful arugula or spinach
  • 1 fistful cilantro roughly chopped

Method
 

  1. Prepare the rice according to the instructions on the package.
  2. Warm olive oil and chili flakes in a large skillet over medium heat. Sauté the diced onion until it turns translucent.
  3. Add the ground beef into the pan, breaking it apart with a firm spatula until fully browned. Then stir in the minced garlic and season with salt and cracked pepper.
  4. While the beef cooks, whisk together sriracha, maple syrup, tamari, and sesame oil in a small bowl to create the sauce.
  5. Mix the kidney beans, diced zucchini, and red bell pepper into the beef mixture. Season with salt and cracked pepper, cooking until the vegetables are tender.
  6. Pour the prepared sauce over the beef and vegetable mix, stirring thoroughly to coat everything evenly.
  7. Fold in the arugula and chopped cilantro, combining gently. Taste and adjust seasonings if needed.
  8. Divide the cooked rice among bowls and spoon the beef mixture on top. Serve immediately.

Notes

  • To make this recipe gluten-free, ensure the tamari used is gluten-free. Leftovers can be stored in the refrigerator for up to 3 days and reheated well before serving.