If you are looking for a vibrant, nourishing dish that brings together savory, fresh, and colorful elements in one bowl, this Beef Bowl with Veggies and Pico de Gallo Recipe is a must-try. It balances hearty seasoned ground beef with crisp sautéed vegetables and a zingy pico de gallo that adds a burst of brightness. Perfect for a quick weeknight dinner or a satisfying meal prep, this recipe is both wholesome and delightfully straightforward to prepare.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role in building layers of flavor, texture, and color. From the spices that give the beef its rich depth to the fresh veggies that add crunch and vibrancy, every ingredient is essential.
- 1 pound ground beef: Use quality beef for a juicy and flavorful base.
- 1 tablespoon olive oil: Helps brown the beef and sauté the veggies perfectly.
- 1 teaspoon chili powder: Adds warmth and a mild kick to the meat.
- 1 teaspoon cumin: Brings smoky earthiness that complements the chili powder.
- ½ teaspoon smoked paprika: Infuses a subtle smokiness enhancing the beef’s flavor.
- ½ teaspoon garlic powder: Boosts the overall savory profile.
- Salt and pepper to taste: Essential seasoning to bring out all flavors.
- 2 cups cooked rice (white, brown, or cauliflower): Your choice of base to soak up all the delicious juices.
- 1 red bell pepper, sliced: Provides sweet crunch and bright color.
- 1 zucchini, sliced: Adds tender bite and balances richness.
- 1 cup corn kernels (fresh or frozen): Sweet pops of texture that enhance each bite.
- 1 cup black beans, rinsed and drained: Adds fiber, creaminess, and protein.
- 1 avocado, sliced: Creamy richness that cools the spices perfectly.
- 1 cup diced tomatoes: The freshest start for your pico de gallo topping.
- ¼ cup diced red onion: Sharpness and crunch in the pico de gallo.
- 1 tablespoon chopped cilantro: Herbaceous lift to brighten the dish.
- Juice of 1 lime: Adds zesty acidity for a fresh finish.
- Salt to taste (for pico de gallo): Balances the flavors perfectly.
How to Make Beef Bowl with Veggies and Pico de Gallo Recipe
Step 1: Season and Cook the Beef
Start by heating olive oil in a skillet over medium heat until shimmering. Add your ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. This should take about 6 to 8 minutes. Once browned, drain any excess fat to keep the dish light. Next, sprinkle in your chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir everything together and cook for another 2 minutes so the spices bloom and fully coat the beef with those incredible flavors before removing it from the heat.
Step 2: Sauté the Vegetables
While your beef is cooking, it’s time to prepare the veggies that bring brightness and texture to your bowl. You can sauté the sliced red bell pepper, zucchini, and corn kernels in a separate pan with a little olive oil over medium heat, cooking until they’re tender and just slightly charred for maximum flavor, about 8 to 10 minutes. Alternatively, roasting these vegetables in the oven at 400°F for 15 to 20 minutes is an awesome hands-off method that deepens their sweetness and texture.
Step 3: Make the Pico de Gallo
Pico de gallo is what brings a signature fresh tang to this Beef Bowl with Veggies and Pico de Gallo Recipe. Simply combine diced tomatoes, red onion, chopped cilantro, lime juice, and a pinch of salt in a small bowl. Stir well and let the flavors mingle while you finish preparing the rest of the dish. This vibrant topping is the perfect contrast to the warm, spiced beef and veggies.
Step 4: Assemble Your Bowl
Now for the fun part: layering your bowl! Start with a base of your chosen cooked rice, then add the sautéed vegetables, followed by a generous helping of the seasoned ground beef. Next, spoon in the black beans for added creaminess and protein. Top everything with creamy avocado slices. Finally, crown your creation with a fresh scoop of the tangy pico de gallo. Every bite will offer a perfect balance of savory, fresh, spicy, and creamy flavors.
How to Serve Beef Bowl with Veggies and Pico de Gallo Recipe
Garnishes
To turn this bowl into an irresistible feast, consider garnishing with extra cilantro leaves, a squeeze of fresh lime juice for an extra zing, or dollops of sour cream or Greek yogurt if you like a creamy touch. A sprinkle of shredded cheese like cotija or cheddar also pairs beautifully with the smoky spices and fresh pico de gallo.
Side Dishes
This Beef Bowl with Veggies and Pico de Gallo Recipe shines as a complete meal, but pairing it with light sides can elevate the experience. Think crisp green salads, tortilla chips with guacamole, or a simple cucumber and radish salad for a refreshing crunch alongside your bowl.
Creative Ways to Present
If you want to impress guests or mix things up, try serving this dish in edible tortilla bowls or layered in mason jars for an on-the-go meal prep option. You can also present it family-style with all components separated so everyone can build their own bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
This Beef Bowl with Veggies and Pico de Gallo Recipe stores wonderfully in the fridge. Keep the rice, seasoned beef, sautéed veggies, and pico de gallo in separate airtight containers to maintain the freshness of each ingredient. Mixed together, they might get a bit soggy over time, so reassemble just before eating.
Freezing
While the beef and veggies freeze well individually, the fresh pico de gallo does not freeze as successfully because tomatoes lose texture. For freezing, pack the cooked beef and sautéed vegetables in freezer-safe containers or bags, label, and use within 2 to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the beef and veggies in a skillet over medium heat or in the microwave until warmed through. Add fresh avocado slices and pico de gallo only after reheating to keep those bright flavors and creamy textures intact. This will give your leftovers that fresh-from-the-kitchen vibe every time.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can swap the ground beef for plant-based crumbles or simply increase the amount of black beans and veggies for a hearty meatless bowl. Adding extra spices will ensure the dish remains flavorful.
Is cauliflower rice a good substitute?
Yes, cauliflower rice is a fantastic low-carb alternative that works beautifully in this Beef Bowl with Veggies and Pico de Gallo Recipe. It adds a light, fresh texture and keeps the bowl gluten-free and paleo-friendly.
Can I use canned corn instead of fresh or frozen?
You can, but fresh or frozen corn tends to have better texture and sweetness. If using canned corn, make sure to drain and rinse it well to avoid excess moisture that could make your veggies soggy.
How spicy is this dish?
This recipe has a gentle spice level thanks to the chili powder and smoked paprika, making it accessible for most palates. If you prefer it hotter, feel free to add some chopped jalapeños or a dash of cayenne pepper.
Can I prepare the pico de gallo in advance?
Yes, you can make pico de gallo up to a day in advance. Just cover it tightly and store it in the refrigerator to keep it fresh. The flavors often deepen after sitting, making your bowl even more delicious.
Final Thoughts
This Beef Bowl with Veggies and Pico de Gallo Recipe is truly one of those meals that you’ll find yourself making again and again. Its wonderful balance of textures, vibrant colors, and bold yet fresh flavors make it a standout dish for any occasion. Whether you’re preparing a quick family dinner or meal prepping for the week, this bowl will become your go-to comfort and flavor-packed delight.
Print
Beef Bowl with Veggies and Pico de Gallo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Beef Bowl with Veggies and Pico de Gallo is a vibrant, nutritious meal featuring seasoned ground beef, sautéed vegetables, and a fresh homemade pico de gallo. Perfect for a wholesome dinner or meal prep, it combines hearty flavors with wholesome ingredients in a gluten-free Mexican-inspired dish.
Ingredients
For the Beef:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
For the Pico de Gallo:
- 1 cup diced tomatoes
- ¼ cup diced red onion
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 2 minutes to combine flavors, then remove from heat.
- Prepare the Vegetables: Meanwhile, sauté the sliced red bell pepper, zucchini, and corn in a separate pan over medium heat with a bit of oil or alternatively roast them on a sheet pan in a 400°F oven for 15–20 minutes until tender and slightly charred.
- Make the Pico de Gallo: Combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt in a small bowl. Stir well and set aside to let flavors meld.
- Assemble the Bowl: Layer the cooked rice in bowls followed by sautéed vegetables, seasoned beef, black beans, and sliced avocado. Top each bowl generously with the fresh pico de gallo before serving.
Notes
- For a low-carb option, substitute cauliflower rice for the cooked rice.
- Add a dollop of sour cream or sprinkle cheese on top for extra richness if desired.
- This dish is excellent for meal prep; store each component separately in airtight containers and assemble when ready to eat.
