Teriyaki Ground Beef Rice Bowls (Easy Meal Prep Recipe)
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If you’re looking for a meal prep recipe you’ll actually want to eat all week, these Teriyaki Ground Beef Rice Bowls are it.
They’re packed with seasoned ground beef, colorful bell peppers, fluffy jasmine rice, and a simple teriyaki sauce that brings everything together. Each bowl is topped with an egg for extra protein and staying power, making them perfect for busy workdays, school lunches, or quick dinners.
If you’ve enjoyed my Easy High Protein Baked Ziti with Cottage Cheese or my Salsa Verde Chicken Enchilada Bowls, you’re going to love these Teriyaki Ground Beef Rice Bowls. They use simple ingredients, reheat beautifully, and make it easy to have homemade lunches ready to go for the week.
The combination of seasoned ground beef, colorful bell peppers, fluffy jasmine rice, and teriyaki sauce creates a meal that’s both satisfying and packed with flavor.
Table of contents
Why You’ll Love These Teriyaki Ground Beef Rice Bowls
- Ready in about 40 minutes
- Great for meal prep lunches
- Packed with protein
- Budget-friendly ingredients
- Reheats well for several days
- Easy to customize with your favorite vegetables
- Family-friendly flavors
Ingredients You’ll Need
Ground beef provides a hearty, protein-packed base for these bowls.
Jasmine rice adds a fluffy texture that pairs perfectly with the savory teriyaki sauce.
Bell peppers and onion add color, sweetness, and plenty of flavor.
Ground ginger and garlic powder season the beef mixture without requiring extra prep work.
Teriyaki sauce brings everything together with the perfect balance of sweet and savory flavor.
Eggs over medium add extra protein and make the bowls feel even more satisfying.
Sesame seeds and green onions provide a simple finishing touch.
How to Make Teriyaki Ground Beef Rice Bowls
Here is an overview of how to make these tasty meal prep bowls. Full instructions in the recipe card down below.
Meal Prep Tips
These bowls were designed specifically for meal prep.
Store them in airtight meal prep containers in the refrigerator for up to four days.
For best results, reheat in the microwave for 1½ to 2 minutes or until heated through.
If you like extra sauce, pack a small container of teriyaki sauce separately and drizzle it over the bowl after reheating.
Easy Variations
One of the best things about this recipe is how easy it is to customize.
Try adding:
- Broccoli florets
- Shredded carrots
- Snap peas
- Edamame
- Mushrooms
- Water chestnuts
You can also swap the ground beef for ground turkey, ground chicken, or ground pork.
Frequently Asked Questions
Yes. These bowls are designed for meal prep and can be stored in the refrigerator for up to four days.
The beef and rice freeze well. For best texture, cook fresh eggs after thawing and reheating.
Jasmine rice provides the best flavor and texture, but brown rice, white rice, or even cauliflower rice can be substituted.
Yes. Over-medium eggs reheat surprisingly well when stored in meal prep containers and reheated gently in the microwave.
Absolutely. Homemade teriyaki sauce works just as well as bottled sauce in this recipe.
Whether you’re planning lunches for the week or looking for an easy dinner that doubles as meal prep, these Teriyaki Ground Beef Rice Bowls are a recipe you’ll come back to again and again.
They’re packed with protein, loaded with colorful vegetables, and full of sweet and savory teriyaki flavor. Make a batch on Sunday and enjoy stress-free lunches all week long.
Teriyaki Ground Beef Rice Bowls
Ingredients
- 1 cup uncooked jasmine rice
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp black pepper
- ¾ cup teriyaki sauce
- 4 large eggs
- 1 Tbsp sesame seeds
- 2 green onions, sliced
Directions
- Cook the jasmine rice according to package directions.
- While the rice cooks, brown the ground beef in a large skillet or Dutch oven over medium-high heat. Drain excess grease if needed. Add the onion and bell peppers and cook until softened, about 5 to 7 minutes.
- Stir in the ginger, garlic powder, black pepper, and teriyaki sauce. Cook for 2 to 3 minutes, stirring until the beef and vegetables are evenly coated.
- Meanwhile, cook the eggs over medium heat until the whites are set and the yolks are slightly firm.
- Divide the rice among four meal prep containers. Top with the teriyaki beef mixture and one egg per container. Sprinkle with sesame seeds and green onions. Cool completely before sealing and refrigerating.
Notes
- Store in the refrigerator for up to 4 days.
- Reheat in the microwave for 1½ to 2 minutes or until heated through.
- Broccoli, shredded carrots, snap peas, or edamame make great additions.
- For extra sauce, drizzle additional teriyaki sauce over the bowls before serving.
Nutrition Facts
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