NUTRITION

SERVINGS

INGREDIENTS

9 oz 96% lean ground beef

0.5 cup sweet potato

1 cup zucchini

1 tsp extra virgin 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

  Peel and cube the sweet potato into half-inch pieces.

• 2

  Place the sweet potato cubes in a microwave-safe bowl with a tablespoon of water, cover, and microwave for 3 minutes until fork-tender.

• 3

  While the potatoes steam, heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no longer pink.

• 5

  Drain any excess liquid from the skillet if necessary, then stir in the garlic powder, onion powder, sea salt, and black pepper.

• 6

  Add the diced zucchini and the steamed sweet potato cubes to the skillet with the beef.

• 7

  Sauté the mixture for 4-5 minutes, stirring occasionally, until the zucchini is tender and the potatoes have a light golden crust.

• 8

  Divide the mixture into a bowl and top with finely chopped fresh parsley.