Makes 6 lunch bowls

I made these bowls and they were an absolute hit! I love the crunch from the bell pepper and carrot (not to mention the added nutrients and fiber they bring!). Speaking of fiber, the brown rice (I love Lundberg brand) is the perfect base for these bowls! While brown rice takes longer to cook, it also keeps you fuller longer and contains more fiber. Really just a win all around! Obviously, you can tweak this recipe however you like. Don’t like ground beef? Feel free to sub turkey. Want to add mushrooms or broccoli? Go for it! Use this recipe as a starting point and make it your own. Hope you enjoy!

 

YOU WILL NEED:

BASE:

• 5 cups cooked Lundberg organic short grain brown rice (about 2 cups dry)
• 4 cups beef broth (optional for cooking the rice; can sub water or any broth)
• 2 lbs ground beef (super lean; I used 93/7)
• 1 bell pepper (any color you prefer), finely sliced
• 1 cup shredded carrots (I buy pre-shredded to make this step super fast)
• 4 green onions, sliced (for topping)
• 1 tbs sesame seeds (for topping)

 

 

SIMMER SAUCE:

(note: we got a little fancy here; if you want to simply use Japanese BBQ sauce and call it a day, you totally can, just up the amount to a full cup)

• 1-2 tsp sriracha (adds some heat; can leave out if you don’t like spice or serving to kids)
• 1/2 cup Japanese BBQ sauce (plus extra for drizzling each day)
• 1 tbsp rice vinegar (gives a nice little kick!)
• 1 tbs soy sauce
• 1 tsp sesame oil 

 

 

 

TO MAKE:

1. Cook the brown rice according to package directions. This will take the longest so start with this step. I cooked mine in beef broth for extra flavor but you don’t have to.  
2. While the rice cooks, get started on your beef. Put it in a pan and use a wooden spatula to break apart as it browns.
3. While the beef is browning, chop your bell pepper and green onion. Set aside. 
4. Make your simmer sauce in a small bowl and whisk with a fork. Set aside.
5. Once the beef is cooked through, drain any excess fat, then pour the simmer sauce and add in the bell pepper and carrots. Cook on low 5 minutes, allowing the sauce to coat everything and the carrots/pepper to soften slightly. 
6. Cover the beef/veggies and leave on super low until your rice is finished. 
7. Once everything is cooked, assemble your bowls: rice, beef/veggie mixture, sesame seeds, green onion. Let cool, then cover and store in the fridge. 
8. Each day, pull out your container, reheat, and top with a drizzle of Japanese barbecue sauce, sriracha, or both. Enjoy!