How to Make Cumin-Spiced Beef & Zucchini Burrito Bowl (No Rice)
-
Heat olive oil in a skillet over medium-high heat. Add ground beef, cumin, chili powder, garlic, salt, and pepper. Cook for 5-6 minutes, breaking up beef, until browned.
-
In another skillet, sauté zucchini ribbons in a splash of olive oil for 1-2 minutes until just tender; set aside.
-
In a small bowl, combine tomatoes, red onion, cilantro, lime juice, salt, and pepper for pico de gallo.
-
Arrange sautéed zucchini in a bowl, top with ground beef, pico de gallo, and a dollop of Greek yogurt.
-
Serve immediately.
Pro Tips for Perfect Cumin-Spiced Beef & Zucchini Burrito Bowl (No Rice)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lean ground beef, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Cumin-Spiced Beef & Zucchini Burrito Bowl (No Rice)?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cumin-Spiced Beef & Zucchini Burrito Bowl (No Rice)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lean ground beef?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.