Savory Beef Meal Prep Bowls with Roasted Vegetables

1Preheat your oven to 400°F (200°C).

2In a large pot, bring 4 cups of water to a boil. Add the brown rice (2 cups) and a pinch of salt (1 teaspoon). Reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

3While the rice is cooking, prepare the vegetables. In a large bowl, combine the diced bell peppers (1 cup), zucchini, and carrots. Drizzle with olive oil (2 tablespoons), and season with garlic powder (1 tablespoon), onion powder (1 tablespoon), smoked paprika (1 tablespoon), cumin (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Toss to coat evenly.

4Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

5In a large skillet over medium heat, add the ground beef (1½ lbs). Cook until browned, breaking it apart with a spatula, about 7-10 minutes. Drain excess fat if necessary.

6Once the beef is cooked, add the soy sauce (¼ cup), sesame oil (1 tablespoon), and honey (1 tablespoon). Stir to combine and cook for an additional 2-3 minutes until heated through.

7In meal prep containers, divide the cooked brown rice (2 cups) evenly among them. Top with the cooked ground beef (1½ lbs) and roasted vegetables. Add a handful of fresh spinach (4 cups) to each container.

8Let the meal prep bowls cool before sealing them with lids. Store in the refrigerator for up to 5 days.