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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound organic extra-lean ground beef
- 1 garlic clove — minced
- ½ cup onions — diced (cut very small)
- ½ cup red bell peppers — diced
- 2½ cups sweet potatoes — diced
- ¼ cup beef broth or water
- 1 medium zucchini — quartered
- 1 teaspoon Dijon mustard
- ⅓ cup tomato passata or tomato sauce of your choice
- ½ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper — optional
- Salt and freshly ground black pepper to taste
- Fresh parsley — chopped, for garnishing
FOR THE MEAL PREP
- 5 cups cauliflower rice
Instructions
- In a cast iron skillet, heat the olive oil over medium-high heat.
- Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.
- Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.
- Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.
- Add the zucchini, and cook for 3 minutes.
- Return the ground beef to the skillet, and mix everything together.
- Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
- Garnish with fresh parsley.
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