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Spice-Rubbed Ground Beef and Bell Peppers Power Bowl

Ground beef browns in a hot pan and gets tossed in a toasted chili, cumin, and smoked paprika rub, then goes over quinoa with charred peppers, black beans, and cilantro-lime yogurt. It is a balanced bowl that works well for meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 590
Ingredients Method

Ingredients
  

  • For the Spice-Rubbed Beef
  • 1 lb 450g ground beef, 85% lean
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons 30ml water
  • For the Peppers and Bowls
  • 3 bell peppers red, yellow, and orange, thinly sliced
  • 1 small red onion thinly sliced
  • 1 tablespoon 15ml olive oil
  • 1 cup 170g dry quinoa, rinsed, or 3 cups cooked rice
  • 1 can 15 oz / 425g black beans, drained and rinsed
  • 1 ripe avocado sliced
  • Fresh cilantro chopped, for serving
  • For the Cilantro-Lime Yogurt
  • 1/2 cup 120g plain Greek yogurt
  • 2 tablespoons 30ml lime juice
  • 2 tablespoons 8g chopped cilantro
  • 1 small garlic clove grated
  • 1 to 2 tablespoons 15 to 30ml water
  • Pinch of kosher salt

Method
 

  1. Combine the quinoa with 2 cups (480ml) water and a pinch of salt in a saucepan. Bring to a boil, cover, and cook on low for 15 minutes, until the water is absorbed and the grains look translucent with a visible white spiral. Rest for 5 minutes, covered, then fluff.
  2. Mix the yogurt, lime juice, cilantro, garlic, salt, and enough water to make a drizzling consistency. Set aside in the refrigerator.
  3. Heat a large skillet over medium-high heat for 2 minutes. Add the beef in an even layer, breaking it into large chunks. Leave it alone for 3 minutes, until the underside is deeply browned and releases from the pan.
  4. Stir and break the beef into smaller pieces. Cook for 4 to 5 minutes more, until no pink remains, the juices have cooked off, and the meat is browned and sizzling, at 71°C (160°F). Spoon off any excess fat, leaving about 1 tablespoon.
  5. Reduce the heat to medium. Add the chili powder, cumin, paprika, garlic powder, oregano, salt, pepper, and the 2 tablespoons water. Stir for 30 to 60 seconds, until the spices smell toasty and coat the meat in a dark, glossy layer. Transfer to a plate.
  6. Wipe the skillet and heat the olive oil over medium-high heat. Add the peppers and onion in a single layer and cook for 5 to 7 minutes, stirring only every minute or so, until the edges are lightly charred and the peppers are tender but still have a little bite.
  7. Warm the black beans in a small pot or the microwave. Divide the quinoa among four bowls and top with beef, peppers and onion, beans, and avocado. Drizzle with the cilantro-lime yogurt, and scatter fresh cilantro on top.