Beef & Shredded Veggies with Rice
Servings: 2
Calories: 440kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
