The Sunday Cookbook: Southwestern Bowls with Grass-Fed Beef, Veggies, and Refried Bean Hummus

A Flavorful Fiesta! These Southwestern Bowls with Grass-Fed Beef, Veggies, and Refried Bean Hummus are a delicious and satisfying meal that's perfect for any night of the week.

Jump to Recipe

I've always loved the bold flavors of Southwestern cuisine. However, finding options that accommodate my wife's food allergies can be challenging. So, I decided to create a dish that's both delicious and allergy-friendly. These Southwestern Bowls are packed with flavor and are incredibly satisfying.

The star of this dish is the homemade refried bean hummus. It's a creamy, flavorful alternative to traditional hummus, and it's made entirely from scratch. I've also developed a vegan queso sauce that's free from nightshades, making it a perfect topping for these bowls.

---

Shop Primal Kitchen: save 10% off your order when you use the code AMACGREGOR10 at checkout!

---

The Sunday Cookbook:

Southwestern Bowls

with Grass-Fed Beef, Veggies, and Refried Bean Hummus

---

Ingredients

For the refried bean hummus:

• 1 (15 oz) can of refried beans

• 1 (15 oz can chickpeas

• 2 cloves garlic

• 1 tablespoon lemon juice

• 2 tablespoons tahini paste

• ¼ teaspoon sea salt

• 3-4 tablespoons water, to thin the mixture, if needed

  
  

For the vegan queso:

• 1 cup raw cashews

• ¾ to 1 cup hot water

• 1 clove of garlic, chopped

• 2 tablespoons nutritional yeast

• ½ teaspoon ground cumin

• 1 teaspoon chili powder (leave out to make nightshade-free)

• ½ teaspoon salt

For the bowls:

• Avocado oil or olive oil

• 1 onion, diced

• 1 pound ground grass-fed beef

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ¼ teaspoon turmeric

• Salt and pepper, for taste

• 1 can (15 ounces) black beans, rinsed and drained

• 1 cup brown rice or quinoa, cooked according to the package

• Roasted veggies of choice

For the additional toppings - this could be interchangeable, based on your preference:

• Sliced avocados

• Fresh cilantro leaves

• Lime wedges

AD

Directions

For the refried bean hummus:

1. In a food processor or blender, combine all the ingredients. Process until smooth. Add a tablespoon of water at a time if needed to thin out the hummus.

2. Refrigerate the hummus until ready to use.

For the vegan queso:

1. In a high-powered blender, add the cashews and start with 3/4 cup of hot water, along with the rest of the ingredients. Blend until smooth and creamy. If needed, add the remaining water.

2. Set aside until ready to use.

   
   

For the bowls:

1. In a large skillet, heat the oil over medium heat. Add in the onions and cook until they begin to become translucent. Remove from the skillet and set aside.

2. Season the ground beef with cumin, garlic powder, turmeric, salt, and pepper. Brown the ground beef in the same large skillet.

3. Add back the onions and stir in the black beans; heat through.

Assemble the bowls:

1. Add a base of rice or quinoa to the bottom of the bowls. Divide the beef and veggies among the bowls.

2. Top with a generous scoop of refried bean hummus and vegan queso.

3. Serve immediately with your favorite toppings, such as avocado, cilantro, and lime wedges.