Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 pound organic extra-lean ground beef
  • 1 garlic clove (minced)
  • ½ cup onions (diced (cut very small))
  • ½ cup red bell peppers (diced)
  • 2½ cups sweet potatoes (diced)
  • ¼ cup beef broth or water
  • 1 medium zucchini (quartered)
  • 1 teaspoon Dijon mustard
  • ⅓ cup tomato passata or tomato sauce of your choice
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley (chopped, for garnishing)
  • 5 cups cauliflower rice

Instruction

  • In a cast iron skillet, heat the olive oil over medium-high heat.
  • Add the 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 until the meat is no longer pink. Remove the meat from the pan, and set aside.
  • Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.
  • Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.
  • Add the zucchini, and cook for 3 minutes.
  • Return the ground beef to the skillet, 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.