Description
Beef & Veggie Bowls with Comeback Sauce is a quick, easy, and flavorful dinner recipe featuring lean ground beef cooked with spices, paired with perfectly roasted broccoli, Brussels sprouts, and bell peppers. Topped with a creamy, tangy comeback sauce, this meal is both satisfying and nutritious, ready in just 30 minutes.
Ingredients
Beef
- 1 lb lean ground beef (93/7), or substitute ground turkey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
Veggies
- 20–24 oz fresh broccoli florets (about two 10–12 oz bags)
- 1 lb fresh Brussels sprouts, trimmed and peeled
- 1 bell pepper, color of your choice, sliced into strips
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Comeback Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp lemon juice
- 1/2 tsp Tabasco sauce
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp salt
Instructions
- Preheat and prepare veggies: Preheat your oven to 425°F (218°C). Cut large broccoli florets into halves or thirds for even roasting. Arrange broccoli in a single layer on a baking sheet.
- Trim Brussels sprouts: Trim the bottoms off Brussels sprouts and peel away the first layer of leaves to remove dirt. Add the cleaned Brussels sprouts in a single layer on the baking sheet beside the broccoli.
- Slice bell pepper: Slice the bell pepper into strips and arrange on the baking sheet alongside the broccoli and Brussels sprouts.
- Season and roast veggies: Drizzle 3 tablespoons of extra virgin olive oil over all the vegetables. Sprinkle with 1/2 teaspoon each of salt, pepper, and garlic powder. Toss lightly to coat evenly, then roast in the preheated oven for 20 to 25 minutes until tender and slightly caramelized.
- Cook the ground beef: While the vegetables roast, heat a skillet over medium-high heat. Add the ground beef and use a spatula to crumble it. Cook, stirring occasionally, until the beef is browned and cooked through. If the beef has excess grease, drain it. Stir in 1/2 teaspoon each of salt, pepper, and chili powder to season.
- Make the comeback sauce: In a bowl, combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon lemon juice, 1/2 teaspoon Tabasco, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon ground mustard, and 1/2 teaspoon salt. Stir until the sauce is well blended and smooth.
- Assemble the bowls: Divide the roasted vegetables evenly into bowls. Top each bowl with the cooked ground beef and a generous drizzle of the comeback sauce. Serve immediately and enjoy!
Notes
- The nutrition information assumes that the entire batch of comeback sauce is used and divided among 4 servings, which equals about 1/8 cup sauce per serving. Adjust calories accordingly if using more or less sauce.
- If using ground turkey as a substitute for beef, ensure it is lean to reduce excess grease.
- To save time, chop vegetables ahead of time or use pre-cut veggies if available.
- Leftover veggies and beef can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
