BEEF BURRITO BOWL

🌯 Beef Burrito Bowl – A Clean, Flavor-Packed Favorite by Dr. Cindy Tanzar

Who doesn’t love a burrito? This Beef Burrito Bowl captures everything you crave—hearty, savory, spicy flavor—without the waistline sabotage from tortillas, rice, or starchy fillings. This healthy twist swaps processed carbs for real, whole foods like roasted butternut squash, fresh salsa, and creamy avocado. It’s satisfying, nutrient-dense, and endlessly customizable.

Perfect for meal prep or family dinners, this bowl delivers serious flavor while aligning with your clean eating goals.

✅ Plan & Portion Information

• Plan: Standard / Maintenance
• Portion per Serving (makes 4 total):
  • ¼ of beef mixture (protein)
  • ½ cup roasted squash (or cauliflower, for veggies)
  • 1 cup salsa (veggies)
  • ¼ sliced avocado (fat)

🍽️ Ingredients

Beef

• 1 lb. grass-fed ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. dried oregano
• Organic coconut or avocado oil (for cooking)
• Pink Himalayan salt & pepper, to taste
• 1 avocado, sliced (for serving)

Roasted Butternut Squash (or substitute with cauliflower)

• 1 small butternut squash, peeled, seeded, cubed
• 2 Tbsp. organic coconut or avocado oil
• 2 tsp. chili powder
• ½ tsp. cumin
• Juice of ½ lime
• Pink Himalayan salt & freshly-ground pepper, to taste
• Optional: crushed red pepper flakes for heat

Roasting Instructions:
Preheat oven to 400°F. Toss squash cubes in oil, lime juice, and spices. Spread in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, turning once, until tender and golden.

Cucumber-Tomato Salsa

• 1 cup grape tomatoes, halved or quartered
• 1 cup bell pepper, diced
• 1 cup cucumber, diced
• 1 green onion, thinly sliced
• Juice of ½ lime
• 2 Tbsp. extra virgin olive oil
• Pink Himalayan salt & pepper, to taste

🔪 Instructions

1. Cook the Beef: Lightly coat a skillet with oil. Add ground beef, onion, and garlic. Break up beef and cook until no longer pink. Stir in chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 2–3 minutes more.
2. Make the Salsa: In a bowl, toss together tomatoes, bell pepper, cucumber, green onion, lime juice, olive oil, salt, and pepper.
3. Assemble the Bowl: In each serving bowl, layer:
   • ¼ of the beef mixture
   • ½ cup roasted squash (or cauliflower)
   • 1 cup cucumber-tomato salsa
   • ¼ sliced avocado

🥗 Customization Tips

• In a rush? Use pre-riced or frozen cauliflower instead of roasted squash.
• Add greens: Serve over chopped romaine or baby spinach.
• Spice it up: Add jalapeños, hot sauce, or extra red pepper flakes.

🌱 Final Thoughts

This Beef Burrito Bowl is the perfect example of how to “think outside the bun”—or in this case, outside the tortilla. With healthy swaps and bold flavor, it satisfies without sabotage. Add it to your weekly rotation for a feel-good favorite that nourishes and delights.