Ingredients
Method
- Rinse 1/2 cup quinoa under cold water. Combine quinoa and 1 cup water in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
- Heat a large skillet over medium-high heat. Add 8 oz lean ground beef and cook for about 7 minutes, breaking it up with a spatula until browned and cooked through. Drain excess fat if necessary.
- Incorporate 2 cloves minced garlic, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon cumin, salt, and pepper into the beef. Stir well and cook for 2-3 minutes to bloom the spices.
- Sauté 1 sliced bell pepper and 1/2 cup diced onions with a splash of olive oil in a pan until softened, about 5 minutes.
- Heat 1/2 cup cooked black beans in a small saucepan or microwave. Season with salt and pepper.
- Distribute quinoa evenly among meal prep containers. Layer with the seasoned beef, sautéed vegetables, and black beans.
- Combine 2 tablespoons honey and 1/2 teaspoon chili flakes in a small bowl. Drizzle the mixture over the bowls before serving or store separately for meal prep.
Nutrition
Notes
Flavor Boost: I always make sure to let the spices toast with the beef for a full two minutes because it really wakes up the smoky paprika and cumin in a way that just stirring them in at the end cannot match.
Meal Prep Strategy: If you are making these for the week, I highly recommend drizzling the hot honey only when you are ready to eat so the quinoa stays light and fluffy instead of soaking up all the liquid.
Ingredient Substitution: I have swapped the quinoa for brown rice or even cauliflower rice on days when I wanted a different texture, and the bold flavors of the beef and honey still shine through perfectly.
Texture Tip: To get those nice crispy bits of beef that I love, I try not to move the meat around too much in the pan once it starts browning, which adds a great charred element to the bowl.
Storage Insight: These bowls actually taste even