Makes 3 servings
Macros: 297 cal, fat 12g, carbs 20g, protein 28g, fibre 6g
Ingredients:
340 g Extra Lean Ground Beef
3/4 Yellow Onion (sliced)
2 1/4 tsp Ginger (peeled and grated)
1 1/2 Garlic (cloves, minced)
1 1/2 Sweet Potato (medium sized, grated)
3/4 bunch Rapini (chopped)
1/3 tsp Sea Salt (to taste)
Directions:
Heat a large skillet over medium/high heat and add the beef, onion, ginger, garlic and sweet potatoes. Cover and cook for 10-15 minutes, stirring occasionally until the beef is cooked through and the sweet potatoes are soft.
Add the rapini and cook for about 5 more minutes or until greens are wilted and stalks are soft.
Divide into bowls. Season with sea salt and enjoy.
Vegan or Vegetarian: Skip the beef. Saute the veggies in olive oil then add cooked lentils.
No Rapini: Use kale or broccoli instead.
Leftovers: Store leftovers in an airtight container in the fridge for up to three days.
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