NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.75 medium Yukon Gold potato

1 cup broccoli florets

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp coconut aminos

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them in a bowl with the extra virgin olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread the potatoes on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

• 4

  While the potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it up with a spatula.

• 5

  Season the beef with the garlic powder, onion powder, and the remaining sea salt and black pepper, cooking until the meat is fully browned and cooked through.

• 6

  Stir the coconut aminos into the beef during the last minute of cooking to add a savory depth of flavor.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Assemble your bowl by placing the roasted potatoes and steamed broccoli alongside the seasoned ground beef.