Autumn Beef Bowls

Autumn Beef Bowls

If you’re craving something cozy and nourishing to carry you through the cooler months, this Autumn Beef Bowl is just the thing. It’s packed with all the comforting flavors of the season — maple-turmeric beef, roasted winter squash, parsnips, and broccoli — all tossed together with fluffy quinoa, peppery arugula and a bright apple cider vinaigrette. Every bite tastes like fall in a bowl.

One of the things I love most about this recipe is its flexibility. It can be served warm or at room temperature, making it perfect for both a hearty dinner or a packable lunch the next day. It’s loaded with colorful veggies, fiber-rich quinoa, protein- and iron-packed beef, and a pop of antioxidant-rich pomegranate. Plus, it’s great for meal prep and easy to deconstruct for kiddos who might prefer their ingredients separate.

I hope this cozy bowl brings a little warmth and comfort to your table this season. Enjoy, friends!

Autumn Beef Bowls

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

Apple Cider Vinaigrette Dressing

  • ¼ cup apple cider
  • ½ cup extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 clove of garlic, minced
  • 1 teaspoon salt
  • freshly ground black pepper
Roasted Veggies + Quinoa 
  • 2 cups chopped broccoli
  • 1 delicata squash, seeded and sliced into half moons
  • 1 medium-size parsnip, cut into 1/2 inch pieces
  • 2 Tablespoons melted ghee or avocado oil
  • 1/2 teaspoon salt and a few grinds of black pepper
  • 3 big handfuls of arugula
  • 3 cups of cooked quinoa
  • ariels from 1 pomegranate
  • toasted pumpkin seeds
Turmeric Ground Beef
  • 1 pound ground beef
  • 2 Tablespoons maple syrup
  • 1 Tablespoon low sodium tamari or soy sauce
  • 1 clove of garlic, minced
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon salt

Preparation

  1. Make dressing by adding all ingredients into a blender and blending until smooth. Set aside
  2. Preheat oven to 400°F. Drizzle the veggies with oil and season with salt and pepper. Place on two baking sheets and bake in the oven until golden brown and tender, about 30-35 minutes. Tossing halfway through cooking.
  3. While the veggies cook prepare the beef. In a large bowl combine the beef with the rest of the ingredients. Use your hands or a wooden spoon to mix it all together. Heat a large cast iron skillet over medium-high heat. Add the beef and cook, stirring occasionally until cooked through.
  4. Divide quinoa between bowls, top with some arugula, the cooked beef and veggies. Drizzle with the dressing and top with pomegranate and toasted pumpkin seeds.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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