Mediterranean Spiced Beef and Roasted Vegetable Rice Bowl

1.Preheat your oven to 200°C (400°F). Toss the chopped carrots and broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 15-20 minutes, stirring halfway, until the carrots are tender and the broccoli edges are slightly charred.

2.While the vegetables roast, prepare the rice. Combine the rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

3.While the rice rests, prepare the spiced beef. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4.Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 6-8 minutes. Drain off any excess fat.

5.Stir in the minced garlic, oregano, cumin, smoked paprika, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper into the beef mixture. Cook for 1 minute until fragrant.

6.Pour in the beef broth or water, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has mostly evaporated, about 2 minutes.

7.To assemble the bowls, divide the fluffy rice among four serving bowls. Top each serving with a generous portion of the spiced ground beef.

8.Arrange the roasted carrots and broccoli alongside the beef. Sprinkle evenly with crumbled feta cheese and garnish with fresh chopped parsley. Serve immediately with a lemon wedge, if desired.