I whip up this ground beef protein bowl for a quick, nutritious meal—featuring seasoned ground beef, vibrant veggies, creamy cottage cheese, and your favorite toppings—all ready in under 20 minutes.
Why You’ll Love This Recipe
I love how this bowl balances high protein, great texture, and bold flavors—all in one bowl. It’s easy to customize with whatever veggies or seasonings I have, and it doubles as an ideal meal prep option that stays fresh throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked lean ground beef
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Cottage cheese (serves as the creamy base)
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Bell peppers (e.g., red, orange, yellow), diced
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Fresh spinach, roughly chopped
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Scallions, sliced (use green part for garnish)
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Olive oil for cooking
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Dried oregano, Aleppo pepper (or chili flakes), salt
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Optional toppings: bagel seasoning, avocado, lime juice, sesame seeds
Directions
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I heat olive oil in a skillet over medium-high heat, add bell peppers and scallions, and sauté for about 3–4 minutes until just tender.
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I remove the veggies, then add ground beef to the same pan. I season it with oregano, Aleppo pepper, and salt, and cook for about 5 minutes until browned and heated through.
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I stir the spinach into the beef, just enough to wilt it.
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I spoon cottage cheese into my bowl, top it with the beef-veg mixture, and add optional toppings like bagel seasoning, avocado, or a squeeze of lime.
Servings and timing
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Servings: 1 generous bowl per recipe
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Prep time: ~10 minutes
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Cook time: ~10 minutes
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Total time: ~20 minutes
Variations
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Change up the cheese base: Greek yogurt or dairy-free yogurt works in place of cottage cheese.
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Add grains or rice: Stir in brown rice or quinoa if you’d like more bulk.
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Spice it up: Swap Aleppo pepper for chili powder or jalapeño for heat.
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Protein swap: Use ground turkey, chicken, or plant-based crumbles.
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Extra veggies: I often add zucchini, mushrooms, or roasted sweet potatoes for more flavor and nutrition.
Storage/reheating
I store the beef mixture and cottage cheese separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat the beef mixture gently in a pan, spoon over fresh cottage cheese, and add any crisp toppings for the best texture.
FAQs
Can I meal prep this bowl?
Yes! I cook the beef and veggies ahead, portion them out, and store separately. When ready, I reheat, assemble, and add fresh toppings—quick and satisfying.
Is this gluten-free?
Absolutely—as long as the spices and toppings (like bagel seasoning) are gluten-free, the base recipe is naturally gluten-free.
How much protein does it provide?
With a 6 oz portion of lean beef and 1 cup of cottage cheese, this bowl delivers approximately 66 grams of protein.
Can I freeze the beef?
Sure, I freeze the cooked beef-veg mix in meal portions. I thaw and reheat it gently—then add fresh toppings when it’s warm.
What are good toppings?
I love fresh scallions, sesame seeds, avocado, lime juice, or bagel seasoning for crunch and flavor. Feel free to customize!
Conclusion
I find this Ground Beef Protein Bowl to be an easy, satisfying solution for busy days or when I need a nutrient-packed meal fast. It’s versatile, filling, and endlessly adaptable to whatever I have on hand. I hope it becomes a staple in your routine just like it has in mine!
Print
Ground Beef Protein Bowl
- Total Time: 22 minutes
- Yield: 4 servings
Description
A nourishing and flavorful bowl packed with seasoned ground beef, vibrant veggies, fluffy quinoa, creamy tzatziki, and zesty herbs—ideal for a satisfying, protein-rich meal.
Ingredients
1 lb (450 g) lean ground beef
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Salt & freshly ground black pepper, to taste
1 cup cooked quinoa or brown rice
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, pitted and halved
2 Tbsp fresh parsley, chopped
2 Tbsp fresh mint, chopped
Tzatziki Sauce:
½ cup plain Greek yogurt
1 Tbsp lemon juice
¼ cup cucumber, finely grated
1 clove garlic, minced
Salt & pepper, to taste
1 lb (450 g) lean ground beef
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Salt & freshly ground black pepper, to taste
1 cup cooked quinoa or brown rice
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, pitted and halved
2 Tbsp fresh parsley, chopped
2 Tbsp fresh mint, chopped
Tzatziki Sauce:
½ cup plain Greek yogurt
1 Tbsp lemon juice
¼ cup cucumber, finely grated
1 clove garlic, minced
Salt & pepper, to taste
Instructions
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté 2–3 minutes until fragrant.
Add ground beef and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat.
Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute until spices are fragrant. Remove from heat.
While beef cooks, whisk together plain Greek yogurt, lemon juice, grated cucumber, garlic, salt, and pepper for the tzatziki.
Assemble bowls: divide cooked quinoa evenly into four bowls. Top each with seasoned beef, halved cherry tomatoes, diced cucumber, sliced red onion, olives, parsley, and mint.
Drizzle each bowl with a dollop (about 2 Tbsp) of tzatziki sauce.
Serve immediately, or refrigerate components separately for up to 2 days and assemble before eating.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Beef
