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Healthy Ground Beef and Vegetable Rice Bowl

A vibrant, satisfying weeknight meal featuring savory glazed ground beef, crisp-tender roasted vegetables, and fluffy rice. Perfect for meal prep!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Base and Protein
  • 1 cup uncooked white or brown rice
  • 1 lb lean ground beef 90/10 or leaner
  • 1 tbsp olive oil
Vegetables
  • 1 head broccoli cut into florets
  • 8 oz mushrooms thickly sliced
  • 1 medium zucchini sliced into half-moons
  • 1 large red bell pepper sliced into strips
Savory Glaze
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.5 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Large skillet or wok
  • Cutting Board
  • Chef's Knife
  • Rice Cooker or Pot

Method
 

  1. Cook the rice according to package instructions. Fluff and set aside.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
  3. Heat oil in a large skillet over medium-high heat. Sauté the mushrooms until deeply browned, remove to a plate.
  4. In the same pan, quickly sear the broccoli, zucchini, and bell peppers until crisp-tender and slightly charred. Remove to the plate with mushrooms.
  5. Add the ground beef to the skillet, breaking it apart, and cook until completely browned. Drain excess fat if needed.
  6. Pour the sauce mixture over the beef, stirring to combine. Let simmer for 1-2 minutes.
  7. Stir the cornstarch and water slurry, then add it to the beef. Stir continuously until the sauce is thick and glossy.
  8. Assemble the bowls by placing a scoop of rice at the bottom, adding the glazed beef, and arranging the vibrant vegetables in sections around the meat.

Notes

To make this gluten-free, substitute the soy sauce with tamari or coconut aminos. For meal prep, store the meat and veggies separately from the rice until ready to eat.