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eating a bowl of chipotle brothy rice bowl with honey garlic ground beef, roasted zucchini, fire roasted corn, jasmine rice, and lime wedges
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Creamy Chipotle Broth Bowls

Honey garlic ground beef crumbles, roasted zucchini and corn, and jasmine rice topped with a creamy chipotle broth.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 Bowls
Calories: 540kcal
Author: Mason Woodruff

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