Another Day, Another Broth Bowl
Definitely my favorite trend of 2026, brothy rice bowls have become a staple around our house. With a picky eater, it’s super easy to customize what goes in each bowl. (In this case, more zucchini for me.)
If you’re unfamiliar with brothy rice, it’s a style of recipe that tops steamed rice with some type of protein, roasted or pickled veggies, and other garnishes. Then just enough of a flavorful broth is poured in to bring everything together without turning the dish to soup.
I think you’ll dig this summery spin with the roasted zucchini and corn.
If this is your introduction to my broth bowls, here a few more variations to check out:
- creamy gochujang broth + sesame beef
- air fried chicken breast + coconut brothy rice
- Thai peanut beef and rice broth bowls
Now, it’s time to get cooking!
Creamy Chipotle Broth Bowls
Honey garlic ground beef crumbles, roasted zucchini and corn, and jasmine rice topped with a creamy chipotle broth.
Ingredients
For the Zucchini
- 24 oz (3 large) Zucchini Squash, medium diced
- 1 Tablespoon Olive Oil
- 1-2 pinches Salt and Pepper
For the Beef
- ½ Tablespoon Olive Oil
- 16 oz Extra Lean Ground Beef
- 2 Tablespoons Honey
- 2 Tablespoons Rice Vinegar , or white vinegar
- 3 Frozen Crushed Garlic Cubes, or 3 cloves fresh
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- ¼ teaspoon Ground Cinnamon
For the Broth
- 3 cups Beef Bone Broth
- 1 cup Low Fat Cottage Cheese, swap 1:1 for broth for dairy-free option
- 3 oz (about ⅓ cup) Chipotle Peppers in Adobo
- 2 Tablespoons (33g) Double Concentrated Tomato Paste
- 1 teaspoon Smoked Paprika
For Serving
- 2 cups Jasmine Rice, I used a 10-ounce bag of frozen steamed rice
- 2 cups Frozen Fire Roasted Corn
- 2 Limes, cut into wedges
- 2 Tablespoons Honey, optional
- 1-2 handfuls Cilantro, optional
Instructions
- Roast the zucchini. Toss the zucchini in 1 tablespoon of olive oil spray and season with a pinch of salt and pepper. Air fry at 400ºF for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (You can also bake the zucchini on a parchment lined sheet pan for 30-40 minutes at 450ºF.)
- Make the broth. Blend the cottage cheese, chipotle peppers, tomato paste, smoked paprika, and broth together until completely smooth. Add to a saucepan over low heat to warm the broth. Salt to taste and keep warm until all the components are ready to serve.
- Make the ground beef. Heat ½ tablespoon of olive oil in a pan over medium-high heat before adding the beef. Brown and fully cook before adding the remaining beef ingredients. Once the cooked beef is evenly coated in the sauce and the garlic is fragrant, reduce the heat and keep warm.
- Prepare the rice and corn. (I microwaved frozen steamed jasmine rice and frozen fire roasted corn.)
- Assemble the bowls. To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth. Garnish with lime wedges, a drizzle of honey (about ½ tablespoon each), and fresh herbs, if desired.
Notes
For the spice sensitive, swap some (or all) of the chipotle peppers in adobo with more smoked paprika and tomato paste.
Nutrition
Serving: 1 bowl, Calories: 540kcal, Carbohydrates: 59g, Protein: 45g, Fat: 14g, Fiber: 7g
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