NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

1 cup Zucchini

1 cup Red bell pepper

1 cup Cauliflower florets

0 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces.

• 3

  Place the zucchini, bell pepper, and cauliflower florets on the baking sheet and drizzle with 0.5 tbsp of olive oil and a pinch of sea salt.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the ground beef to the skillet, breaking it up with a spatula as it cooks.

• 7

  Season the beef with garlic powder, onion powder, dried oregano, black pepper, and the remaining sea salt.

• 8

  Cook the beef until it is completely browned and no pink remains, then remove from heat.

• 9

  Assemble the bowl by placing the roasted vegetables at the bottom and topping them with the seasoned ground beef.