Beef and Sun-Dried Tomato Grain Bowl with Lemon Honey Mustard Dressing

This hearty grain bowl brings together tender ground beef, fresh spinach and tangy sun-dried tomatoes with a flavorful lemon honey mustard dressing. It’s a complete meal that comes together in just 20 minutes, making it ideal for busy weeknights when you want something satisfying without a lot of fuss.

The combination of textures and flavors is what makes this dish shine: the savory beef, the chewy grains, the pop of sun-dried tomatoes and the crunch of cashews. The dressing adds a bright, tangy finish that ties everything together beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Zest the lemon, then halve it. Finely chop the sun-dried tomatoes. Trim the scallions and thinly slice the green parts (save the white parts for another use).
2. Massage the grain blend package to separate the grains, then partially open the package. Microwave until warmed through, about 90 seconds.
3. In a small bowl, whisk together the lemon zest, honey, Dijon mustard, olive oil, sugar and the juice from the lemon. Season with salt and pepper to taste.
4. Transfer the warmed grain blend to a large bowl. Add the spinach, sun-dried tomatoes and dressing. Toss to combine. Season with additional salt and pepper if needed.
5. Divide the salad between shallow bowls. Garnish with the sliced scallion greens and cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust the amount to about 2 cups of cooked grain.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add the cashews just before serving to keep them crunchy.

Is this recipe gluten-free?

The grain blend may contain gluten (e.g., bulgur). To make it gluten-free, use a certified gluten-free grain blend or substitute with quinoa or rice.