Beef Protein Bowl

4.89 from 9 votes

This beef protein bowl is packed with over 40 grams of protein in one serving. It's healthy, flavorful, and low carb for a great lunch, breakfast or dinner.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: American, Healthy, Low Carb

Diet: Diabetic, Gluten Free, Low Lactose, Low Salt

Servings: people

Author: Alicia

Ingredients

2½ teaspoons olive oil
1 pound ground beef
kosher salt and black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 large shallot, chopped (about 1/4 cup)
1¼ cups red or yellow bell pepper, chopped
8 ounces sliced button mushrooms
1 cup fresh spinach
2 large eggs
2 green onion, chopped
salsa verde or any salsa
avocado slices (optional*)

US Customary - Metric

Instructions

In a large cast iron pan or skillet, add 1/2 teaspoon of olive oil over medium high heat. Add in ground beef and season with salt and pepper, breaking up the beef as it cooks. Cook over medium high heat stirring frequently till cooked through and crumbly - about 5-6 minutes. Drain any excess fat. Stir chili powder, cumin, smoked paprika, and garlic powder into the ground beef until fully combined. Remove the beef from the pan and set aside.
In the same large pan, add a teaspoon of olive oil and the shallots, pepper, and mushrooms, then season with kosher salt and black pepper to taste. Cook for 5-8 minutes until the peppers begin to soften and the mushrooms begin to brown.
Once the vegetables begin to soften, add in the spinach and cook until just wilted - about 2-3 minutes. Transfer the vegetables to a plate and set aside.
Carefully wipe out the pan with a paper towel and add another teaspoon of olive oil over medium high heat. Crack the eggs and carefully lay them into the pan so the yolk doesn't break apart. Allow the egg to cook till the whites are set, then flip and cook another 20-40 seconds for an over easy/medium egg. To scramble the eggs, just continue to stir them and break them apart till the eggs are cooked through.
Spoon the vegetable mixture into shallow bowls and top with beef and eggs. Drizzle with salsa, top with green onion, and optional avocado slices.

Notes

For a sauce - This recipe works well with salsa verde (I use Tacodeli's salsa verde for store-bought), regular salsa, or ranch. Chimichurri would also work!
Ground beef can be subbed with bison, venison, ground turkey, or chicken.
The former recipe used 8 ounces of cauliflower rice and 2 zucchini in place of mushrooms and peppers.
These protein bowls store well for up to 3-4 days and are great for meal prep. Just don't cook the eggs before serving - they're best fresh!
If you're not following the HYH diet, sliced avocado is a wonderful addition, as well as a little bit of lime juice on top.

Nutrition