This beef rice bowl looks like a rainbow! Ground beef meatballs are paired with colorful vegetables, rice, and creamy tahini dressing. I love meal prepping this for lunch!
Tools
Medium Pan
Small Pan
Small Pot
Wooden Cooking Spoon
Garlic Press (Optional)
Cutting Board
Small Whisk
Parchment Paper
Medium Plate
Small Mixing Bowl
Medium Mixing Bowl
3 Small bowls
Knife
Garlic Press
Servings
3 Servings
Ingredients
Meatballs
12 ounces grass fed beef
1/4 cup diced yellow onion
1 tablespoon chopped fresh mint
1 and 1/4 tsp garlic salt
1 and 1/4 tsp onion powder
1/2 tablespoon olive oil
sprinkle salt
sprinkle pepper
Rice
1 cup long grain rice
2 cups chicken stock
1/8 cup diced yellow onion
1 minced garlic clove
1/2 tsp turmeric
1 bay leaf
1/4 tsp garlic salt
1/2 tablespoon olive oil
Toppings
3/4 cup roasted red peppers
21 cherry tomatoes
3 cups red cabbage
3 ounces feta cheese Dressing
4 tablespoons tahini
1 tablespoon chopped fresh mint
2 minced garlic cloves
1/2 tsp kosher salt
1 tablespoon and 1/4 teaspoon plain Greek yogurt
4 tablespoons water
Juice of 1/2 lime
Recipe Instructions
Start on your rice. Add olive oil and chopped onion to pot and sauté for 1 minute, then add fresh garlic and cook together for 1 minute.
Add rice to pot and stir together for 1 minute, then add chicken stock, turmeric, garlic salt, and bay leaf. Bring rice to a boil and then reduce heat to low to cook for about 15 minutes. Set rice aside when done cooking.(Follow the cooking directions for your long grain rice, my rice takes 15 minutes)
Grab plate and tear parchment paper to place meatballs. Add ground beef, mint, garlic salt, onion powder, yellow onion, salt, pepper, and olive oil to medium mixing bowl. Mix together well and start forming into small meatballs. Place the meatballs on the plate.
Heat medium pan to low-medium heat and add olive oil. Add small meatballs and do not press down so the meat retains all the juice. Let the meatballs cook for 2-3 minutes on each side and then set aside.
Chop roasted red peppers, cherry tomatoes, and red cabbage and place into small bowls.
Heat small pan to low-medium heat and add red cabbage. Let cabbage cook down for 2-3 minutes, sprinkle with salt, and place back into small bowl.
Start on dressing. Add tahini, mint, garlic cloves, kosher salt, Greek yogurt, water, and lime juice to small mixing bowl. Whisk the ingredients together and adjust seasoning if needed.
Start to assemble Mediterranean beef rice bowl. Add 1/2 cup turmeric rice, 1/2 cup red cabbage, 7 cherry tomatoes, 1/4 cup roasted red peppers, 1 ounce feta cheese, and 1/3 tahini dressing.
(Optional) For additional texture, I love adding roasted garbanzo beans for a nice crunch!
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