Big Boy Korean BBQ Beef Bowls

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 5 servings

Nutrition

Calories: 1013kcal | Carbohydrates: 106g | Protein: 51g | Fat: 43g | Fiber: 11.6g

These Big Boy Korean Beef and Sweet Potato Bowls are made with ground beef coated in a sweet and spicy gochujang sauce, roasted sweet potatoes, broccoli, kidney beans, and rice, all topped with a creamy sriracha sauce. These bowls are a great meal prep option for anyone looking to build muscle and gain weight.

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Ingredients

• 2 lbs (908 g) ground beef (85/15)
• 1 can (440 g) kidney beans
• 2 tbsp (30 g) gochujang
• 0.25 cups (60 g) soy sauce gluten free if needed
• 2 tbsp (53 g) honey
• 2 tbsp (30 g) rice wine vinegar
• 2 tsp (6 g) garlic powder
• 2 tsp (6 g) onion powder
• 1 tbsp (15 g) oil

For the Rice

• 5 cups (750 g) cooked rice
• 2 large (750 g) sweet potatoes
• 1 tbsp (15 g) oil
• 1 lb (340 g) frozen broccoli

For the Sriracha Mayo

• 0.25 cups (56 g) mayo
• 0.25 cups (60 g) plain Greek yogurt
• 2 tbsp (23 g) sriracha

Instructions

For the Sweet Potatoes and Rice

• Preheat your oven to 400 °F (204 °C). Wash and cut the sweet potatoes into large, roughly 1-inch cubes. Add them to a sheet pan, drizzle with 1 tbsp of oil, and season with salt and pepper. Toss to coat and spread them out evenly on the pan.
• Roast the sweet potatoes for 20 minutes, then remove them from the oven and flip them over. Return to the oven for an additional 10 minutes or until they have browned and softened.
• While the sweet potatoes are cooking, prepare your rice using your preferred method. You will need 5 cups of cooked rice for this recipe. 1 cup of dry rice will yield 2-3 cups of cooked rice.

For the Sauce

• In a bowl, mix together the gochujang, soy sauce, honey, and rice wine vinegar until combined. Set aside.

For the Beef

• Heat a large skillet over medium-high heat. Add 1 tbsp of oil and the ground beef to the skillet and press it into an even layer. Allow it to cook undisturbed until it has developed a deep brown crust on the bottom.
• Flip the beef over and sprinkle the garlic powder and onion powder over the top. Allow it to cook for another 1-2 minutes before breaking it up into smaller pieces.
• Once the beef is about 90% of the way cooked, pour in the sauce and stir to incorporate. Drain and rinse the kidney beans and add them to the skillet. Continue cooking until the beef is fully cooked and the sauce has thickened and coated everything.

For the Broccoli

• Add the frozen broccoli to a microwave-safe bowl and microwave until thawed and heated through. Drain off any excess water. Season with salt and pepper to taste.

For the Sriracha Mayo

• In a small bowl, mix together the mayonnaise, Greek yogurt, and sriracha until smooth.
• Divide the rice evenly between 5 meal prep containers. Add the beef, sweet potatoes, and broccoli to each container. Divide the sauce between 5 smaller containers and store it separately until you are ready to eat.

Course: Main Dish

Cuisine: Asian, meal prep

Keyword: beef, gluten free

NUTRITIONAL INFO FOR THE Big Boy Korean Beef and Sweet Potato Bowls

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.