Smoky Beef and Sweet Kale Quinoa Lunch Bowls

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 3 medium carrots, cut into thin 2-inch sticks
• 2 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided, plus more as needed
• 1/2 teaspoon black pepper, divided
• 1 pound 93% lean ground beef
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 (about 11-ounce) sweet kale chopped salad kit, dressing and toppings reserved separately

Steps

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment or foil. Toss the carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast for 18 to 22 minutes, stirring once halfway through, until browned at the edges and tender when pierced with a fork.
2. Meanwhile, combine the quinoa and water in a medium saucepan and bring to a boil over high heat, about 5 minutes. Cover, reduce to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until the onion is softened and the beef is no longer pink.
4. Add the garlic, smoked paprika, cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Continue cooking as needed until the beef reaches 160°F in the thickest portion.
5. Divide the quinoa, roasted carrots, and beef among 4 meal containers. Let the warm components cool uncovered for 15 to 20 minutes before sealing.
6. Divide the kale from the salad kit among 4 small containers or bags. Portion the kit dressing and toppings separately. Refrigerate all components for up to 3 days.
7. To serve cold, add the kale, dressing, and toppings to a bowl of the beef mixture. To serve warm, microwave the beef, quinoa, and carrots loosely covered for 1 1/2 to 2 1/2 minutes, stirring once, until hot throughout and 165°F; then add the kale, dressing, and toppings.