Hawaiian Beef Bowls with Pineapple Chili Glaze & Spinach Avocado

Steps

1. Cook rice according to package directions; meanwhile, brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks until reaching 160°F internal temperature (about 8 minutes), then drain excess fat.
2. Add minced garlic to beef and cook 1 minute, then stir in pineapple chunks and 3 tbsp tamari; simmer 3 minutes until pineapple softens slightly and liquid reduces. Scoop 1 cup of this mild mixture into a separate bowl, then stir red chili flakes into the rest.
3. Warm spinach in a separate skillet over medium heat with 1 tbsp water, stirring occasionally until just wilted (2 minutes); halve and slice the avocados and toss gently with juice of 1 lime and a pinch of salt.
4. Divide cooked rice among four bowls, top each with a portion of the beef-pineapple mixture (or the reserved plain version for sensitive eaters), then add a handful of warm spinach and avocado slices to each bowl, finishing with a squeeze of lime.
5. Picky eaters can have plain rice, the mild beef-pineapple mixture and avocado, with no chili.
6. Make ahead: cook the rice and beef mixture up to 2 days ahead and refrigerate separately; slice the avocado just before serving.