Description
These high-protein ground beef and rice broth bowls offer a comforting, restaurant-quality meal at home. By blending cottage cheese and gochujang, we create a rich, velvety, and spicy base that coats perfectly caramelized ground beef. It is a nutritious, budget-friendly meal that comes together in under 30 minutes, making it an ideal choice for healthy weeknight dinners or efficient meal prep.
Ingredients
1/4 cup Gochujang
1 cup Low-Fat Cottage Cheese
3 cups Chicken Broth
1 pound 96/4 Ground Beef
2 Tablespoons Maple Syrup
2 Tablespoons Coconut Aminos
2 Tablespoons Rice Vinegar
1 Tablespoon Toasted Sesame Oil
1 Tablespoon White Miso Paste
4 Green Onions, thinly sliced
4 cups cooked rice (for serving)
Instructions
In a high-speed blender, combine the cottage cheese, chicken broth, and gochujang, pulsing until completely smooth.
Pour the mixture into a small saucepan over low heat and warm gently until steaming; do not let it boil.
Heat a large nonstick skillet over medium-high heat and add the ground beef.
Sear the beef for 2-3 minutes to form a crust, then break it into crumbles.
Stir in the maple syrup, coconut aminos, rice vinegar, miso paste, and half of the green onions.
Cook until the beef is fully browned and glazed.
Divide cooked rice into bowls, top with the crispy beef, and ladle the warm broth over the top.
Garnish with the remaining green onions.
Notes
Use leftover shredded rotisserie chicken as a substitute for beef if desired. You can add steamed vegetables like bok choy or spinach for extra nutrition.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion