NUTRITION

SERVINGS

INGREDIENTS

10 oz 93% lean ground beef

0.25 cup dry quinoa

0.5 medium sweet potato

2 cup broccoli florets

0.25 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

1 cup water

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and dice it into uniform half-inch cubes to ensure even roasting.

• 3

  Toss the sweet potato cubes and broccoli florets on the baking sheet with 0.5 tbsp olive oil, 0.25 tsp sea salt, and 0.25 tsp garlic powder.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the broccoli edges are caramelized.

• 5

  While vegetables roast, rinse the quinoa under cold water and combine with 1 cup of water in a small pot.

• 6

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 7

  In a large skillet over medium-high heat, brown the ground beef with the remaining salt, pepper, garlic powder, and onion powder until cooked through.

• 8

  Fluff the quinoa with a fork and combine it in a large serving bowl with the roasted vegetables, cooked beef, and the remaining 0.5 tbsp of olive oil.