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High Protein Loaded Beef Burrito Bowls - A Satisfying Meal Prep Favorite

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

Ingredients
  

  • 1 pound (450 g) lean ground beef (90–93% lean)
  • 1 cup uncooked brown rice (or white jasmine rice)
  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium beef broth (or water)
  • 1/2 cup plain Greek yogurt (for topping; 2% or 0%)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 avocado, diced or sliced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional add-ins: shredded lettuce, pickled jalapeños, hot sauce, salsa, or a squeeze of chipotle in adobo

Method
 

  1. Cook the rice. Rinse the rice under cold water. Cook according to package directions. For extra flavor, add a pinch of salt and a splash of lime juice to the pot at the end.
  2. Prep the veggies and beans. Dice the onion and bell pepper, halve the tomatoes, and chop the cilantro. Rinse and drain the black beans. Set everything aside so assembly is smooth.
  3. Brown the beef. Heat a large skillet over medium-high. Add olive oil, then the ground beef. Break it up with a spatula and cook until browned, about 5–7 minutes. Drain any excess fat if needed.
  4. Add aromatics and spices. Add the onion, bell pepper, and garlic to the beef. Sauté 3–4 minutes until softened. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and veggies.
  5. Simmer with broth. Pour in the beef broth. Let it simmer for 3–4 minutes to reduce slightly and infuse flavor. Taste and adjust seasoning with salt or extra chili powder.
  6. Warm the beans and corn. Stir the black beans and corn into the skillet. Cook 2–3 minutes until heated through. If it looks dry, add a splash more broth or water.
  7. Assemble the bowls. Spoon rice into bowls as the base. Top with the beef mixture, then add tomatoes, avocado, Greek yogurt, and shredded cheese. Finish with cilantro and lime wedges.
  8. Customize. Add shredded lettuce for crunch, a drizzle of hot sauce for heat, or a spoonful of salsa for extra brightness. Keep toppings on the side if you’re meal prepping.