In a large pot, combine the rinsed jasmine rice and chicken stock or bone broth. Add a pinch of kosher salt for flavor. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat a skillet over medium heat and add the olive oil. Once hot, add the lean ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
Once the beef is browned, sprinkle in the garlic powder, dried oregano, and dried dill. Season with kosher salt and pepper to taste. Stir well to combine the spices with the meat, allowing the flavors to meld for an additional 2-3 minutes.
Stir in the drained and rinsed chickpeas, allowing them to heat through for 2-3 minutes. This will add extra protein and fiber to your bowls.
In serving bowls, start with a generous scoop of the fluffy jasmine rice. Top with the seasoned beef and chickpeas mixture. Then, add the sliced cucumbers, quartered cherry tomatoes, and a dollop of hummus.
Sprinkle the assembled bowls with crumbled feta, chopped parsley, and chives. Add pickled onions for a tangy crunch if desired.
Serve your Weeknight Mediterranean Beef Bowls warm, and enjoy the delightful combination of flavors and textures!
