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Ground Beef & Kale Power Bowl - Hearty, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80–90% lean)
  • 1 large bunch kale (curly or lacinato), stems removed and leaves chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • 1 tablespoon soy sauce or tamari (or coconut aminos)
  • 1 tablespoon apple cider vinegar or red wine vinegar
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 3 cups cooked base (steamed rice, quinoa, farro, or cauliflower rice)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1 avocado, sliced (optional)
  • Fresh lemon, for zest and juice
  • 1/3 cup plain Greek yogurt (or mayo for dairy-free)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, grated
  • Pinch of salt and pepper
  • Water to thin, as needed

Method
 

  1. Cook your base: Prepare rice, quinoa, farro, or cauliflower rice according to package directions. Fluff and keep warm.
  2. Make the sauce: In a small bowl, mix yogurt, lemon juice, honey, grated garlic, salt, and pepper. Add a splash of water if needed to make it drizzle-able. Set aside.
  3. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Increase heat to medium-high. Add ground beef, breaking it up with a spatula. Season with salt and pepper. Cook 5–7 minutes until browned and most of the moisture has evaporated.
  5. Season it up: Stir in tomato paste, smoked paprika, cumin, and red pepper flakes. Cook 1–2 minutes to toast the spices and lightly caramelize the paste.
  6. Boost the umami: Add soy sauce (or tamari) and vinegar. Stir and let it bubble for 30–60 seconds to coat the beef. Taste and adjust salt and pepper.
  7. Cook the kale: Push the beef to one side of the pan. Add the remaining 1 tablespoon olive oil to the empty side, then add chopped kale with a pinch of salt. Sauté 2–3 minutes until wilted but still bright. Stir everything together. Finish with a squeeze of lemon and a little zest.
  8. Assemble the bowls: Divide your base into bowls. Top with the beef and kale mixture. Add cherry tomatoes and avocado if using. Drizzle with the yogurt sauce.
  9. Add crunch and heat: Sprinkle on pumpkin seeds, scallions, or feta. Add hot sauce if you like it spicy. Serve warm.