Turkish · Dinner
Yogurt Rice Bowl with Spiced Beef (High-Protein)
Warm spiced ground beef seasoned with cumin and paprika sits over garlicky yogurt-coated rice, topped with chickpeas, a halved hard-boiled egg, toasted pine nuts and chili butter drizzle. This Turkish yogurtlu bowl delivers high protein and fiber through whole-food ingredients without powder.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
39.8gFat
40.1gCarbs
5.4gSugar
6.2gFiber
530mgSodium
396mgChol
15.9gSat Fat
980mgPotassium
220mgCalcium
6.4mgIron
3.8mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic, chop the mint, halve the egg and measure out the cumin, paprika and chili flakes.
2
Sauté the ground beef with 1 minced garlic clove, cumin and paprika over medium-high heat for 6-8 minutes, breaking into crumbles, until no pink remains and edges are deep brown.
3
Add the cooked chickpeas to the beef and warm through over medium heat for 2 minutes until heated and glossy from pan juices.
4
Stir the remaining minced garlic and a pinch of salt into the yogurt, then coat the cooked rice with the garlic yogurt in a serving bowl.
5
Melt the butter with chili flakes over medium-low heat for 1 minute until foaming, then spoon the spiced beef and chickpeas over the rice, tuck the egg halves alongside, drizzle the chili butter over top and scatter the toasted pine nuts and chopped mint to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g ground beef
- 1 cup240g cooked basmati rice
- 2/3 cup160g plain whole-milk yogurt
- 22 eggs, hard-boiled
- 1/2 cup80g cooked chickpeas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp paprika
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 2 tbsp20g pine nuts
- 2 tbsp2 tbsp fresh mint
- 1 tsp1 tsp dried chili flakes
- salt, to taste
- black pepper, to taste
