Cooking Instructions

• Rinse 1 cup of brown rice or quinoa under cold water until it runs clear. In a medium saucepan, bring 2 cups of water or low-sodium broth to a boil, adding ¼ teaspoon salt. Add the rinsed grains, stir, reduce the heat to low, cover, and let simmer.
• Preheat your oven to 425°F (220°C). Toss cubed sweet potato, red bell pepper strips, and broccoli florets with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes.
• Heat a large skillet over medium-high heat and add olive oil if using lean ground beef. Sauté diced yellow onion for 3-4 minutes, then add minced garlic and sauté for another 30 seconds.
• Crumble in lean ground beef, cooking for 5-7 minutes until browned. Drain excess fat if necessary, then stir in soy sauce, tomato paste, smoked paprika, cumin, chili powder, oregano, black pepper, and salt. Add water if the mixture is too thick.
• In a small saucepan, combine drained beans and corn with a splash of water and a pinch of salt and pepper. Heat gently for 3-5 minutes.
• In a small bowl, whisk together Greek yogurt, lime juice, minced garlic, chopped cilantro, and a pinch of salt and pepper. Thin with water to desired consistency.
• Chop toppings: halve cherry tomatoes, slice red onion, chop cilantro, and cut lime into wedges. Slice avocado if using.
• Assemble bowls by dividing cooked grain, adding beef mixture, roasted vegetables, beans, and corn. Top with cheese, seeds, tomatoes, red onion, avocado, and herbs. Drizzle with Greek yogurt sauce and hot sauce.
• For meal prep, assemble bowls in airtight containers and store fresh toppings separately.