This bowl is straight-up comforting with a fresh, colorful twist. You've got savory ground beef simmered with soft carrots and potatoes, fluffy rice, a bright chopped salad, and a perfectly boiled egg. Balanced, flavorful, and totally satisfying—it’s giving Sunday vibes any day of the week.
π ππ§π π«πππ’ππ§ππ¬:
For the Ground Beef & Veggies:
1/2 lb ground beef
1/2 onion, chopped
1 garlic clove, minced
1 cup potatoes, cubed
1 cup carrots, sliced
1/2 cup diced pumpkin (optional)
1/2 tsp paprika
Salt & pepper to taste
1/4 cup water or broth
1 tbsp oil
For the Rice:
1/2 cup white rice (uncooked)
1 cup water
Pinch of salt
For the Salad:
1 cup chopped lettuce
1/2 tomato, diced
2 slices red onion
Optional: shredded cabbage or red cabbage
Salt, pepper, and a drizzle of olive oil or lemon juice
Additional:
1 hard-boiled egg, halved
Cherry tomatoes or pimento (optional garnish)
π¨π³ ππ’π«ππππ’π¨π§π¬:
1. Make the Rice:
Rinse rice until water runs clear.
Combine with water and a pinch of salt in a pot, bring to a boil.
Cover, reduce heat, and simmer 15–18 minutes until fluffy. Set aside.
2. Cook the Ground Beef Stew:
In a skillet, heat oil and sautΓ© onions and garlic until fragrant.
Add ground beef, break it up, and brown fully.
Toss in potatoes, carrots, and pumpkin. Season with paprika, salt, and pepper.
Add water or broth, cover, and simmer for 15–20 min until veggies are fork-tender and the stew thickens slightly.
3. Assemble the Salad:
Toss lettuce, tomato, and onion together with a light sprinkle of salt, pepper, and a splash of lemon juice or oil.
4. Boil the Egg:
Boil an egg for 8–10 minutes, cool, peel, and cut in half.
5. Plate It Up:
Spoon rice on one side of the bowl.
Add the hearty beef and veggie stew beside it.
Layer on the salad and add the boiled egg.
Top with cherry tomatoes or a touch of hot sauce if desired.
π Prep Time: 15 min
π₯ Cooking Time: 25 min
⏱ Total Time: 40 min
π½ Servings: 2
π₯ Kcal: ~520 per serving
Reviewed by EL KATIBI MARIA
on
January 07, 2026
Rating:
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