Looking for a hearty, wholesome dinner that’s easy to throw together and full of flavor? These Ground Beef and Roasted Veggie Bowls are the perfect solution! Made with juicy seasoned ground beef, crisp-tender roasted vegetables, and a creamy, zesty sauce, this bowl checks all the boxes: healthy, satisfying, and simple to prep. Whether you’re feeding a family, planning weekday lunches, or just want something nourishing and delicious, this recipe delivers every time. It’s meal prep–friendly, gluten-free adaptable, and packed with protein and fiber to keep you full and energized.

What You’ll Need

Ingredients

Beef

• 1 lb lean ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chili powder

Veggies

• 2 cups fresh broccoli
• 1 bell pepper, color of choice
• 1 large carrot
• 1 celery stalk
• 3 tbsp olive oil, extra virgin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Sauce

• 1/2 cup mayo
• 1 tbsp ketchup
• 1 tsp lemon juice
• 1/2 tsp Tabasco
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard
• 1/2 tsp salt

Equipment I Used

• Baking Sheet
• Skillet
• Mixing Bowl
• Measuring Cups & Spoons

How to Make It

Preheat the Oven

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Prepare the Vegetables

Slice the broccoli, bell pepper, carrot, and celery into bite-sized pieces. Spread them out in a single layer on the prepared baking sheet.

Season and Roast the Veggies

Drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat evenly. Roast in the preheated oven for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

Cook the Ground Beef

While the veggies roast, heat a skillet over medium-high heat. Add the ground beef, breaking it up with a spatula as it cooks. Once browned and fully cooked, stir in salt, pepper, and chili powder. Cook for another 2–3 minutes to infuse the seasoning.

Make the Sauce

In a small bowl, combine the mayo, ketchup, lemon juice, Tabasco, paprika, garlic powder, ground mustard, and salt. Stir well until smooth and creamy. Set aside.

Assemble the Bowls

Divide the roasted vegetables evenly among your bowls. Top each portion with seasoned ground beef and a generous drizzle of the creamy sauce. Garnish with fresh herbs or extra chili flakes, if desired.

Make-Ahead Tips

These bowls are perfect for prepping ahead! You can roast the veggies, cook the ground beef, and mix the sauce up to 3 days in advance. Store each component separately in airtight containers in the fridge, or fully assemble the bowls and portion them out for grab-and-go lunches or quick dinners. The sauce can be made ahead and stored in a small sealed jar or container for easy drizzling when ready to serve.

Storage & Reheating

Refrigeration:

• Store fully assembled bowls or separate components in airtight containers in the fridge for up to 4 days.

Reheating:

• Reheat the beef and veggies in the microwave for 1–2 minutes, or in a skillet over medium heat until warmed through.
• Add the sauce fresh after reheating, or warm it briefly if desired.

Freezing:

• While the beef and veggies freeze well (up to 2 months), it’s best to make the sauce fresh as mayo-based sauces can separate when frozen.