These Mediterranean-inspired power bowls are packed with lean beef, fluffy quinoa, fresh vegetables, and a lemony garlic dressing. They’re balanced, high in protein, and great for meal prep.
Yield
- Serves 4
Prep Time
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
Ingredients
For the quinoa base
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium beef broth
- ½ teaspoon salt
For the beef
- 1 lb (450 g) lean ground beef (90–96% lean)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons water
Fresh bowl toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 cup cooked chickpeas (optional for extra fiber)
- ½ cup crumbled feta cheese (optional)
- ¼ cup kalamata olives, sliced
- 2 cups baby spinach or romaine lettuce
- Fresh parsley, chopped
Lemon-Garlic Dressing
- ¼ cup olive oil
- Juice of 1 large lemon (3–4 tablespoons)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Whisk until well combined.
Instructions
Step 1: Cook the quinoa
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa, water (or broth), and salt.
- Bring to a boil over medium-high heat.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork.
Step 2: Cook the beef
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook for 6–8 minutes, breaking it apart as it browns.
- Drain excess fat if needed.
- Stir in oregano, cumin, paprika, salt, and pepper.
- Add tomato paste and water; simmer for 2–3 minutes until slightly thickened.
Step 3: Prep the toppings
While the beef cooks, chop:
- Tomatoes
- Cucumber
- Red onion
- Parsley
- Spinach
Set aside in bowls for easy assembly.
Step 4: Make the dressing
- In a small bowl or jar, combine all dressing ingredients.
- Whisk or shake until emulsified.
Step 5: Assemble the bowls
In each bowl, layer:
- Quinoa base
- Spinach or romaine
- Seasoned beef
- Tomatoes, cucumber, onions
- Chickpeas (optional)
- Feta cheese (optional)
- Olives
- Drizzle with lemon-garlic dressing
- Finish with fresh parsley
Serving Ideas
- Serve warm (with hot beef and quinoa)
- Or chill for a refreshing meal prep bowl
- Add hummus for extra creaminess
- Pair with warm pita bread
Variations
Chicken Version
Swap beef with grilled or shredded chicken.
Low-Carb Version
Replace quinoa with cauliflower rice.
Spicy Version
Add chili flakes or harissa paste to the beef.
Dairy-Free Version
Skip feta or replace with dairy-free cheese alternative.
Storage
- Refrigerator: 4 days (store components separately for best texture)
- Meal prep tip: Keep dressing separate until serving
- Reheat: Warm beef and quinoa together before assembling
Approximate Nutrition (Per Serving)
- Calories: 450–520
- Protein: 30–38 g
- Carbs: 35–45 g
- Fat: 18–22 g
- Fiber: 7–10 g
