NUTRITION

SERVINGS

INGREDIENTS

8 oz Grass-fed ground beef (93% lean)

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

0.5 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and red onion into bite-sized pieces, and slice the zucchini into half-moons.

• 3

  In a large bowl, toss the prepared vegetables with the extra virgin olive oil, half of the garlic powder, half of the smoked paprika, and a pinch of sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium-high heat.

• 6

  Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks.

• 7

  Season the beef with the remaining garlic powder, smoked paprika, sea salt, and black pepper.

• 8

  Cook the beef for 7-8 minutes until fully browned and cooked through, then drain any excess fat if necessary.

• 9

  Plate the savory ground beef alongside the roasted vegetables and serve immediately.