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Ground Beef and Roasted Veggie Bowls – A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the roasted veggies: 1 large sweet potato, peeled and diced (1/2-inch cubes)
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced into wedges
  • 2 cups broccoli florets (or cauliflower)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • For the ground beef: 1 pound (450 g) ground beef (85–90% lean works well)
  • 1 tablespoon olive oil (if needed)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • For the bowls: 3–4 cups cooked rice, quinoa, or farro (or use mixed greens for a lighter base)
  • 1 avocado, sliced
  • Fresh cilantro or parsley, chopped
  • Lime wedges
  • Plain Greek yogurt or sour cream (optional)
  • Hot sauce or a drizzle of tahini or chipotle mayo (optional)

Method
 

  1. Heat the oven and prep veggies: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Toss sweet potato, pepper, red onion, and broccoli with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Roast until tender and caramelized: Spread veggies in a single layer. Roast 20–25 minutes, stirring once halfway, until edges are browned and centers are tender.
  3. Start your base: While veggies roast, cook rice, quinoa, or farro according to package directions. Fluff and keep warm. If using greens, wash and pat dry.
  4. Sauté aromatics for the beef: Heat a large skillet over medium-high. Add olive oil if your pan needs it. Cook diced onion until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the beef: Add ground beef, breaking it up with a spatula. Cook until browned with little pink remaining, 5–7 minutes. Drain excess fat if needed.
  6. Season and simmer: Stir in tomato paste, chili powder, cumin, oregano, salt, pepper, and red pepper flakes. Cook 1–2 minutes to bloom the spices. Add a splash of water (2–3 tablespoons) to loosen, then simmer 2 minutes. Taste and adjust seasoning.
  7. Assemble the bowls: Add a scoop of your base to each bowl. Top with a generous portion of seasoned beef and a mix of roasted veggies.
  8. Finish with toppings: Add avocado, fresh herbs, a squeeze of lime, and a dollop of yogurt or sour cream if you like. Drizzle with hot sauce or tahini for extra flavor.
  9. Serve: Enjoy warm. Offer extra lime and herbs at the table.