NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the broccoli florets, chopped bell peppers, and sliced zucchini on the sheet, drizzling with 1 tsp of olive oil and seasoning with half of the salt and pepper.

• 3

  Roast the vegetables for 18 minutes, tossing halfway through, until they are tender and show golden caramelized edges.

• 4

  While the vegetables roast, heat the remaining 1 tsp of olive oil in a large skillet over medium-high heat.

• 5

  Add the ground beef to the skillet, using a wooden spoon to break it into small crumbles as it browns.

• 6

  Stir in the garlic powder, onion powder, and the remaining salt and pepper, cooking until the beef is fully browned and no pink remains.

• 7

  Divide the roasted vegetables into bowls and top with a generous portion of the seasoned minced beef.

• 8

  Finish the dish with a sprinkle of fresh chopped parsley for a bright, clean finish.