NUTRITION

SERVINGS

INGREDIENTS

3 oz ground beef (93% lean)

1 medium russet potato

0.25 cup plain non-fat Greek yogurt

0.25 cup red onion

0.25 cup red bell pepper

0.5 tsp ghee

0.5 tsp turmeric powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Wash and cube the russet potato into small half-inch pieces to ensure even cooking.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until melted and shimmering.

• 3

  Add the cubed potatoes to the skillet in a single layer and cook for 8 to 10 minutes, flipping occasionally until golden brown and tender.

• 4

  Add the diced red onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables have softened.

• 5

  Push the potato and vegetable mixture to the edges of the pan and add the ground beef to the center.

• 6

  Break the beef apart with a spatula and season the entire skillet with turmeric, smoked paprika, garlic powder, sea salt, and black pepper.

• 7

  Cook until the beef is fully browned and the spices have coated everything in a vibrant golden hue.

• 8

  Divide the mixture into bowls and top each with a generous dollop of Greek yogurt and a sprinkle of fresh chopped parsley.