Description
Hearty and flavorful Teriyaki Beef Bowls with lean ground beef, colorful veggies, and a homemade teriyaki sauce served over a rice–cauliflower blend. Great for meal prep and gluten‑free.
Ingredients
Units
Scale
- 1 lb lean ground beef (96/4)
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, chopped
- 1/2 cup shredded carrots
- 1 garlic clove, minced
- Teriyaki Sauce: 1/3 cup coconut aminos, 1 tsp toasted sesame oil, 1 Tbsp lite pancake syrup, 1/2 tsp garlic powder, 1/4 tsp ground ginger
- Rice Blend: 10 oz frozen cauliflower rice, 1 pouch (8.5 oz) jasmine rice ready‑to‑heat, 2 Tbsp coconut aminos, 2 green onions (chopped), red pepper flakes to taste
Instructions
- Heat a pan over medium, spray with cooking spray, add ground beef and break into pieces. Cook 5–7 min until no longer pink.
- Meanwhile, microwave broccoli in a bowl with a splash of water for 1 min to soften.
- Add broccoli, bell pepper, carrots, and garlic to the pan; cook, stirring until veggies soften.
- In a small bowl whisk together sauce ingredients; pour over beef–veggie mix and simmer 5–10 min until evenly coated.
- Cook cauliflower rice and jasmine rice per package instructions; combine in a bowl, stir in green onions, red pepper flakes, and coconut aminos.
- Divide rice blend between 4 bowls; top with teriyaki beef mixture. Garnish with extra green onions, red pepper flakes, and coconut aminos if desired.
Notes
- All nutrition facts are estimates.
- You can swap ground beef for ground chicken, turkey, bison, or venison (may need more sweetness for game meats).
- To reduce carbs, omit the jasmine rice and use cauliflower rice only.
Nutrition
- Serving Size: 1 bowl
- Calories: 398 kcal
- Sugar: 15.6 g
- Sodium: 913 mg
- Fat: 9.8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 44.2 g
- Fiber: 3.2 g
- Protein: 30.4 g
- Cholesterol: 69 mg
