Begin by cooking the rice according to the package instructions until fluffy and tender. This serves as the hearty foundation of your bowl.

In a large frying pan over medium heat, add olive oil and a pinch of chili flakes. Allow the oil to heat up, then toss in the diced onion. Sauté until the onion becomes translucent and fragrant.

Increase the heat to medium-high and add the lean ground beef. Use a spatula to break it into small pieces. Cook until there is no pink remaining, which should take about 5-7 minutes.

Once the beef is fully cooked, add minced garlic. Season the mixture with salt and cracked pepper to taste, allowing the garlic to sauté for about a minute until fragrant.

In a small bowl, whisk together the sriracha, maple syrup, tamari, and sesame oil. This mixture will infuse the dish with delicious depth.

Add the drained kidney beans, diced zucchini, and red bell pepper to the beef mixture. Season with salt and cracked pepper again, continuing to cook until the vegetables begin to soften, about 5 minutes.

Pour the sauce into the beef-vegetable mixture, stirring to coat everything evenly. Allow it to simmer for another few minutes so the flavors meld beautifully.

Add the arugula and chopped cilantro to the pan, stirring to combine everything. Check the seasoning one last time—adjust as necessary.

To serve, divide the cooked rice into bowls, topping each with a generous serving of the beef mixture. Enjoy warm!