Beef Burrito Bowl with Lentils

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Beef Burrito Bowl with Lentils

This is a variation of our healthy burrito bowl base recipe. If you're looking for a delicious meal that's both versatile and meal prep-friendly, a grass-finished beef burrito bowl with lentils is a great choice! Packed with protein, fiber, and flavor, this recipe is great for lunch or dinner. As always, change up the ingredients to your taste!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American, Mexican

Servings: servings

Calories: 749kcal

Ingredients

1 ½ cups quinoa
2 ¼ cups cups water or low-sodium broth or stock
Dash + ¼ teaspoon kosher salt
1 Tablespoon extra virgin olive oil
½ medium onion, diced (~½ cup)
8 ounces grass-finished ground beef
2 small garlic cloves, minced (~1 teaspoon)
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon paprika
15-ounce can lentils, drained and rinsed (~1 ½ cups)
½ cup salsa
4 cups shredded romaine lettuce

Instructions

Cook quinoa: Dry toast the quinoa in the saucepan over medium-high heat for 2-3 minutes. Add water or broth and a pinch of salt. Bring to a boil over high heat. Reduce heat, cover, and simmer until the liquid is absorbed (~15 minutes). Look for a white ring that pops out when the quinoa is cooked. Remove from heat and let rest, covered, for 10 minutes.
While quinoa is cooking, heat a 10-12” skillet over medium heat. Add oil. Once oil is shimmering, add onion and sauté until translucent, ~5 minutes.
Add ground beef and sprinkle with ¼ teaspoon salt. Use a spatula to break apart into smaller pieces. Cook until mostly brown and the beef begins to release some juices. Add garlic, chili powder, cumin, and paprika. Cook for ~1 minute.
Add lentils and salsa. Cook for 3-5 minutes until lentils are heated through and beef browns completely. Add more salt to taste.
Fluff quinoa with fork. Assemble bowls with leafy greens, quinoa, beef-lentil mixture, and toppings to your taste. Enjoy!

Notes

To make your burrito bowl meal prep-friendly, cook the quinoa at the beginning of the week. If using dried lentils, you can also prep those ahead of time.

Toppings to YOUR taste

Dollop Greek yogurt, sour cream, or lime crema

Salsa, pico de gallo, or diced tomatoes

Fresh, sauteed, or roasted vegetables

Diced avocado or guacamole

Shredded or crumbled cheese

Fresh or pickled red onion

Fresh or pickled jalapeno

Chopped fresh cilantro

Fresh lime

Hot sauce

Nutrition