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High Protein Beef Burrito Bowl

This high protein beef burrito bowl is a fast, flavorful, and meal-prep friendly dinner made with lean spiced ground beef simmered in tomatoes, creamy lime avocado mash, crisp lettuce, sweet corn, juicy cherry tomatoes, cheddar, and a cool dollop of Greek yogurt. It’s a balanced healthy burrito bowl recipe that comes together in about 30 minutes and works great for quick weeknight meals or make-ahead lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 2 bowls
Calories 396 kcal

Ingredients
  

Spiced beef

  • 1 red onion thinly sliced
  • 2 cloves garlic finely chopped
  • 250 g lean ground beef about 5% fat
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder adjust to taste
  • 1 tsp dried oregano
  • 400 g canned chopped tomatoes 1 can
  • 1 tbsp olive oil for cooking
  • ½ lime juiced (for the beef)
  • salt to taste

Avocado mash

  • 1 ripe avocado
  • 1 lime juiced
  • salt to taste
  • black pepper to taste

Build the bowls

  • 2 cups iceberg lettuce shredded
  • 2 tbsp sweet corn drained (about 1 tbsp per bowl)
  • 1 cup cherry tomatoes chopped
  • ½ cup cheddar cheese grated
  • 2 tbsp Greek yogurt about 1 tbsp per bowl

Garnish

  • 2 tbsp fresh coriander (cilantro) chopped
  • 2 spring onions thinly sliced
  • chili flakes optional, to taste
  • 1 lime cut into wedges, for serving

Instructions
 

Make the spiced beef

  • Prep the aromatics: Thinly slice the red onion and finely chop the garlic.
  • Soften the onion: Heat olive oil in a pan over medium-high heat. Add the onion and sauté for about 5 minutes, stirring, until softened.
  • Brown the beef: Add the ground beef and cook, breaking it up with a spoon, until it starts to brown.
  • Toast the spices: Stir in the garlic, smoked paprika, cumin, chili powder, dried oregano, and a good pinch of salt. Cook for 1–2 minutes until fragrant.
  • Simmer: Reduce heat to medium-low. Add the chopped tomatoes and simmer for 20 minutes, stirring occasionally, until slightly thickened. Squeeze in the juice of 1/2 lime and adjust salt to taste.

Make the avocado mash

  • Mash the avocado: In a bowl, mash the avocado with the juice of 1 lime. Season with salt and black pepper to taste.

Assemble the bowls

  • Build the base: Divide shredded lettuce between 2 bowls.
  • Add toppings: Spoon the spiced beef over the lettuce. Top each bowl with sweet corn, chopped cherry tomatoes, grated cheddar, a spoonful of avocado mash, and a dollop of Greek yogurt.
  • Finish and serve: Garnish with fresh coriander, sliced spring onions, and chili flakes if using. Serve with lime wedges for squeezing over the top.

Notes

  • Meal prep: Store the cooked beef in an airtight container in the fridge for up to 3 days. Assemble bowls fresh for the best texture.
  • Heat level: Keep it mild by using less chili powder, or add more chili flakes/hot sauce at the end if you like it spicy.
  • Serving idea: This filling is also great tucked into a wrap or served with tortilla chips for crunch.