Beef & Shredded Veggies with Rice

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Beef & Shredded Veggies with Rice

Course: Dinner
Keyword: beef, dairy-free, gluten-free
Calorie: 400-500, Under 450
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 440kcal


  • 1/2 cup Jasmine Rice
  • 8 ozs 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


  • Cook the rice according to package directions.
  • 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.
  • 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 Flavor

    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.


Serving: 2g | Calories: 440kcal | Carbohydrates: 56g | Protein: 28g | Fat: 12g | Cholesterol: 74mg | Sodium: 357mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9671IU | Vitamin C: 43mg | Calcium: 64mg | Iron: 3mg

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