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Beef, Sweet Potato + Rapini Skillet

Makes 3 servings

Macros: 297 cal, fat 12g, carbs 20g, protein 28g, fibre 6g


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)


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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