Ingredients
Scale
- 1 tbsp Extra Virgin Olive Oil
- 1 Sweet Potato (medium, diced)
- 1/4 cup Beef Broth
- 1/2 Yellow Onion (small, diced)
- 227 grams Extra Lean Ground Beef
- 1 tbsp Italian Seasoning
- 1/2 Red Bell Pepper (medium, diced)
- 1/2 Tomato (medium, diced)
- 1/4 cup Feta Cheese (crumbled)
- 2 tbsp Parsley (chopped)
- Sea Salt & Black Pepper (to taste)
Notes
It was fine. Not my favorite but not bad. Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one heaping cup. No Feta Cheese: Use cheddar cheese or omit.
Directions
- Heat the oil in a pan over medium heat. Add the sweet potato and season with salt and pepper. Cook for two to three minutes, then add in the broth. Lower the heat to a simmer and cover with a lid.
- Cook for 10 to 12 minutes or until the sweet potatoes are fork-tender, adding more broth if needed. Remove from the pan and set aside.
- In the same pan, add the onion and sauté for two to three minutes. Add the beef and Italian seasoning. Cook for seven to eight minutes or until browned and cooked through, breaking up the meat as it cooks.
- Add the cooked sweet potato and sauté until warmed through.
- Divide evenly into bowls and top with diced bell pepper, tomato, feta, and parsley. Enjoy!