NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 cup Mini potatoes

0 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Halve the mini potatoes and toss them in a bowl with the olive oil, 0.25 tsp of the sea salt, and 0.125 tsp of the black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden brown and crispy.

• 4

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

• 5

  Cook the beef until browned and no longer pink, then drain any excess fat if necessary.

• 6

  Add the diced red bell pepper, green bell pepper, and red onion to the skillet with the beef.

• 7

  Sauté the mixture for 5-7 minutes until the vegetables are tender but still retain a bit of crunch.

• 8

  Stir in the garlic powder, onion powder, smoked paprika, and the remaining salt and pepper.

• 9

  Once the potatoes are finished roasting, fold them into the beef and vegetable skillet to combine.

• 10

  Garnish with freshly chopped parsley and serve immediately.