30-minute Cilantro Ground Beef, Veggie, + Rice Bowl
INGREDIENTS
For the beef:
Avocado oil
1/2 lb lean grass-fed ground beef
Black pepper
Rice vinegar or lime
Chopped cilantro
For the veggies:
Broccoli florets
Zucchini
Avocado oil
Black pepper
For the rices:
1/2 cup jasmine rice
Trader Joe’s Hearts of palm rice
Avocado oil
Lime juice
Chopped cilantro
METHOD
Roast the veggies: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the broccoli florets and zucchini to the sheet pan, drizzle with oil and season with salt and pepper. Toss to combine. Roast for 15-20 minutes or until veggies are tender and golden brown.
Cook the rices:
Pour the jasmine rice into a small pot and rinse well with water. Drain and rinse again. Repeat 1-2 more times or until water runs more clear. Then, add 3/4 cup of fresh water to the pot along with a pinch of salt. Bring to a boil and then lower to a simmer. Cover with a lid and cook for 12-15 minutes or until rice is cooked through. Remove from the heat and allow the rice to steam for an additional 5 minutes with the lid on. Fluff with a fork.
If also making the hearts of palm rice, add to a large pan and sauté for five minutes. Add a splash of oil and cook for another few minutes before seasoning with salt, cilantro, and lime juice. Taste and adjust for seasoning.
Cook the ground beef: When the veggies and rices are almost finished cooking, start the beef. Heat up a pan and add a splash of oil. Add your ground beef and use a wooden spatula to break the beef into smaller pieces. Season with salt and pepper. Once the beef is almost cooked, add a few splashes of coconut aminos, rice vinegar/lime, sriracha, and cilantro. Mix well. Taste and adjust for seasoning.
Assemble your bowl: arrange some of the rice in your bowl, followed by veggies, and ground beef. I like to finish with a squeeze of lime. Enjoy!
