Ground Beef with Veggies Meal-Prep

1: In a cast iron skillet, heat the olive oil over medium-high heat.

2: Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.

3: Add the onions and red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.

4: Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.

5: Add the zucchini, and cook for 3 minutes.

6: Return the ground beef to the skillet, and mix everything together.

7: Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.

8: Garnish with fresh parsley.

9: For meal prepping, place an even amount of cauliflower rice into 5 different containers.

10: Divide the ground beef zucchini sweet potato mixture into 5 portions.

11: Cover with the lid, and place in the fridge for up to 5 days.

12: Heat in the microwave for about 2 minutes.