Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!
- 1 tablespoon olive oil
- 1 lb organic extra-lean ground beef
- 1 garlic clove — minced
- ½ cup onions
- ½ cup red bell pepper
- 2 ½ cup sweet potato — diced (cut very small)
- ¼ cup beef broth or water
- 1 medium zucchini — quartered
- 1 teaspoon yellow mustard
- 1/3 cup tomato passata — tomato sauce works too
- ½ teaspoon of oregano
- 1/8 teaspoon crushed red pepper — optional
- Salt and freshly ground black pepper to taste
- Fresh parsley — chopped
FOR THE MEAL PREP
- 4 cups cauliflower rice
In an iron cast skillet, heat olive oil over medium-high heat.
Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.
Add the zucchini and cook for 3 minutes.
Add the ground beef to skillet again and mix everything together.
Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
Garnish with fresh parsley.
Place an even amount of cauliflower rice into 5 different plastic/glass containers.
Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
Cover with the lid and place in the fridge for up 5 days.
Heat in the microwave for about 2 mins.