NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean Ground Beef

0.5 cup Shelled Edamame

0.25 cup Cooked Brown Rice

1 cup Zucchini

1 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Coconut Aminos

1 tsp Fresh Ginger

1 clove Garlic

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the zucchini and peppers on the baking sheet with half of the olive oil, sea salt, and black pepper, then roast for 15-18 minutes until tender and slightly caramelized.

• 4

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

• 5

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 7

  Add the coconut aminos and shelled edamame to the beef mixture, stirring for 2-3 minutes until the edamame is heated through and the sauce coats the beef.

• 8

  Place the warm cooked brown rice in the bottom of a bowl and top with the beef and edamame mixture and the roasted vegetables.