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Beef & Shredded Veggies with Rice

Makes 2 Servings

Macros: 440 Cal, Fat 12g, Carbs 56g, Fibre 5g, Protein 28g


1/2 cup Jasmine Rice

227 grams Extra Lean Ground Beef

Sea Salt & Black Pepper (to taste)

1 Sweet Potato (medium, peeled and grated)

1 cup Broccoli (finely chopped, riced)

1/4 cup Salsa


  1. Cook the rice according to package directions.

  2. Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, season with salt and pepper to taste.

  3. Add the sweet potato and broccoli to the pan with the beef. Continue to cook for five to six minutes more or until the sweet potato and broccoli are tender. Stir in the salsa and season with additional salt and pepper if needed. Divide the rice between plates and top with the beef mixture. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Add garlic and onions or dried herbs and spices to taste.

Additional Toppings: Green onion, avocado, cilantro, red pepper flakes, and/or more salsa.

No Jasmine Rice: Use quinoa, brown rice, or cauliflower rice.

No Beef: Use ground chicken, turkey, pork, lentils, or chickpeas instead.

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