Hearty Meat And Veggie Bowl Recipe
A hearty Meat and Veggie Bowl is a balanced, build-your-own meal made with seasoned ground meat, sautéed vegetables, and a cozy base like rice or quinoa. Finish it with a bright sauce (garlic yogurt or spicy mayo) and fresh toppings for a fast, filling dinner.
When I need dinner that feels like “real food” but doesn’t keep me stuck in the kitchen all night, I make this bowl. It’s the kind of recipe that forgives whatever’s in your fridge—half a bell pepper, a handful of spinach, leftover rice—and still tastes intentional. Plus, everyone can customize their own bowl, so nobody’s picking around ingredients at the table.
Why you will Love This Recipe
- It’s a full meal in one bowl: protein, veggies, and carbs all together
- Super flexible—swap the meat, veggies, and sauce based on what you have
- Great for meal prep: stores well and reheats like a dream
- Big flavor with simple pantry spices
- Perfect for picky eaters because toppings make it personal
Hearty Meat And Veggie Bowl Recipe
Ingredients
- 1 lb 450 g ground beef or ground turkey
- 2 tbsp olive oil divided
- 1 small onion diced
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chili flakes optional
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 bell pepper sliced
- 1 medium zucchini chopped
- 1 cup broccoli florets or green beans
- 2 cups cooked rice or quinoa
- 1 tbsp soy sauce or coconut aminos optional, for extra umami
- 1 tbsp lemon juice
- Sauce + toppings choose what you like
- 1/2 cup Greek yogurt or mayo
- 1 –2 tsp hot sauce or sriracha
- 1 tsp honey optional
- Sliced avocado
- Chopped cucumber or tomatoes
- Pickled onions or jalapeños
- Fresh cilantro or parsley
Instructions
- Mix your sauce: stir yogurt with hot sauce (and honey if using). Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
- Add ground meat. Break it up and cook until browned and fully done, about 6–8 minutes.
- Season with paprika, cumin, chili flakes, salt, and pepper. Add soy sauce (if using) and cook 1 more minute so everything gets glossy and flavorful. Transfer meat to a bowl.
- In the same skillet, add remaining 1 tbsp olive oil. Toss in bell pepper, zucchini, and broccoli. Sauté 5–7 minutes until tender-crisp. Finish with lemon juice.
- Build bowls: add rice/quinoa, pile on the veggies, top with the meat, drizzle sauce, and finish with your favorite toppings.
Nabeela’s Pro Tips
- Brown the meat properly: don’t stir constantly—let it sit a minute or two so you get those tasty caramelized bits.
- Cut veggies evenly so they cook at the same speed (no mushy zucchini and raw broccoli).
- Add a “bright finish” every time: a squeeze of lemon or splash of vinegar makes the whole bowl taste fresher.
- Make it spicy-smart: add chili flakes while cooking, then let each person add extra hot sauce at the end.
- Meal-prep like a pro: store rice, meat, veggies, and sauce separately—everything stays fresh and reheats better.
FAQ
Q: Can I use chicken instead of ground beef?
Yes—ground chicken works great. Just cook it thoroughly and season a little more generously since it’s milder.
Q: What’s the best base for this bowl?
Rice, quinoa, cauliflower rice, or even chopped lettuce for a lighter “salad bowl” vibe.
Q: Can I make this ahead for meal prep?
Absolutely. Keep sauce and fresh toppings separate, and reheat the meat/veggies/rice when ready to eat.
Q: How long will leftovers last?
In an airtight container, cooked meat/veggies last about 3–4 days in the fridge.
Q: How do I make it dairy-free?
Swap Greek yogurt for dairy-free yogurt, tahini-lemon sauce, or a simple olive oil + lemon + garlic drizzle.
