Beef Bowl with Veggies and Pico De Gallo
Servings: 4

1 lb ground beef
1 tbsp olive oil
1 bell pepper, sliced
1 cup broccoli florets
1 small onion, sliced
2 cloves garlic, minced
Salt and pepper, to taste

For the Pico de Gallo:
2 medium tomatoes, diced
1/2 small onion, finely chopped
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Cooked rice or quinoa, to serve

Heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until translucent.

Add ground beef, cook until browned and cooked through. Season with salt and pepper.

Add bell pepper and broccoli; sauté until vegetables are tender-crisp.

In a bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt to make pico de gallo.

Serve beef and vegetable mixture over rice or quinoa, topped with fresh pico de gallo.

Notes
Use brown rice or quinoa for a healthier base.
Adjust jalapeño to desired spice level.
Add avocado slices or sour cream for extra creaminess.