NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

0.5 cup Sweet potato

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the sweet potatoes for 20 minutes or until they are fork-tender and slightly caramelized on the edges.

• 4

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

• 5

  Add the ground beef to the skillet, breaking it up with a spatula and cooking until browned and fully cooked through.

• 6

  Add the diced red bell peppers and zucchini to the skillet, sautéing for about 5 minutes until they are crisp-tender.

• 7

  Stir the roasted sweet potatoes, garlic powder, and smoked paprika into the skillet, tossing everything together to combine flavors.

• 8

  Garnish the skillet with freshly chopped parsley and serve immediately while hot.