Recipe: Beef and Broccoli Buddha Bowls

Recipe: Beef and Broccoli Buddha Bowls

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Kelli Foster
Aug 1, 2018
(Image credit: Joe Lingeman)

Think of these lunch bowls as the wholesome, more nourishing version of everyone's favorite takeout dish: saucy beef and broccoli stir-fry. They have all the same umami-rich, savory flavors, but they're packed with green vegetables and built on a base of broccoli stems, which I find to be totally underrated and underutilized. Although broccoli stems can be enjoyed in a number of ways, here they're processed into rice-like grains and quickly sautéed for a tender bite with a mild-mannered flavor.

(Image credit: Joe Lingeman)

Meal Prep This Bowl

With some upfront prep, this recipe rewards you with takeout-inspired bowls to get you through the week. Best of all, the components can all be cooked and prepped in advance during a weekend meal prep session. Everything from the beef to the broccoli rice, medley of veggies, and creamy sauce can all be made and assembled in advance. When getting a head-start, it's a good idea to swap the bowl for a lidded container, like the kind you use for meal prep (this one is our favorite meal prep container!).

Get to Know Riced Broccoli

Riced broccoli is no more than chopped broccoli stems that have been blitzed in the food processor to break this totally edible part of the vegetable into small "grains" that resemble rice. When making your own, peel away the tough outer layer of the stem first. It makes a big difference, leaving you with rice that's tender rather than tough and chewy.

Portion the broccoli rice between the containers, top it with some beef, and finish with the shredded vegetables, kimchi, sprouts, and scallions. While this version calls for broccoli, you can certainly substitute cauliflower rice, or use a mix of the two.

Keep the creamy miso-ginger sauce stored in a separate container, and drizzle it over the bowl before heading out in the morning (if you're taking it for lunch) or just before serving. And to keep them crunchy, wait to sprinkle the sesame seeds on top right before you dig in.

More About Buddha Bowls

The Buddha Bowls cookbook features 100 one-bowl recipes (including plenty of vegetarian, vegan, and gluten-free bowls!), 13 essential sauce recipes (with variations for each one), and tons of tips and make-ahead moments. It will help you stock your week with wholesome, nourishing meals, get more veggies on the table, and fill your belly with delicious food. The book is currently available in bookstores and on Amazon.

Buy the book: Buddha Bowls: 100 Nourishing One-Bowl Meals

Beef and Broccoli Buddha Bowls

Serves 4

Prep time: 10 minutes to 15 minutes ; cooking time: 20 minutes to 25 minutes

  • For the Miso-Ginger Sauce:
  • 1/4 cup

    raw unsalted cashews, soaked overnight and drained

  • 1/4 cup

    rice vinegar

  • 2 tablespoons

    white miso paste

  • 2 tablespoons

    water

  • 1 tablespoon

    chopped peeled fresh ginger

  • 1 1/2 teaspoons

    toasted (Asian) sesame oil

  • 1 teaspoon

    honey

  • 1 clove

    garlic, chopped

  • Freshly ground black pepper

  • For the bowls:
  • 2 1/2 tablespoons

    avocado or extra-virgin olive oil, divided

  • 1 pound

    lean ground beef

  • Kosher salt

  • Freshly ground black pepper

  • 1 1/2 tablespoons

    coconut aminos, divided

  • 1/4 cup

    chopped Thai basil leaves

  • 16 ounces

    riced broccoli

  • 1

    large or 2 medium heads bok choy, thinly sliced crosswise

  • 2 cloves

    garlic, minced

  • 1 cup

    shredded radicchio

  • 4

    medium scallions, thinly sliced

  • Garnish options:
  • Kimchi

  • Bean sprouts

  • Sesame seeds

Make the miso-ginger sauce:

Place all the ingredients in a food processor fitted with the blade attachment or a blender and season with pepper. Process continuously until smooth, 2 to 3 minutes. Thin with additional water if needed to make a pourable sauce.

Make the bowls:

Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the beef, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Stir in 1 tablespoon of the coconut aminos and cook for 1 minute more. Remove from the heat and stir in the basil; set aside. Meanwhile, cook the riced broccoli.

Heat 1 tablespoon of the oil in a separate large skillet over medium heat. Add the riced broccoli, salt, and pepper, and cook, stirring occasionally, until the broccoli is slightly softened, 3 to 5 minutes. Divide between 4 bowls.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering. Add the bok choy, garlic, and a pinch of salt, and sauté, tossing occasionally, until just wilted. Stir in the remaining 1/2 tablespoon coconut aminos and cook 1 minute more. Divide over the riced broccoli.

Divide the beef mixture, radicchio, scallions, kimchi, and bean sprouts among the bowls. Drizzle with the miso-ginger sauce and sprinkle with the sesame seeds.

Recipe Notes

Substitutions: Riced cauliflower can be substituted for riced broccoli.

Make ahead: The sauce, beef mixture, riced broccoli, and bok choy can be made up to 1 day in advance and refrigerated in separate airtight containers.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Reprinted with permission from Buddha Bowls by Kelli Foster, copyright (c) 2018. Published by Harvard Common Press.

(Image credit: Joe Lingeman)
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