Give it up for the plants! With March being National Nutrition Month it’s easy for us to be pushing more plants in the diet and this classic recipe is the perfect one to do it with. With the varieties of texture and the classic flavor this meal is sure to be your weeknight win.
INGREDIENTS
4 Tbsp. Olive Oil
3 Large Russet Potatoes
1 Tbsp. Garlic Powder
Salt and Pepper to taste
1 lb. 97/3 Lean Ground Beef (or ground turkey)
1 lb. Mushrooms, finely chopped
2 Medium Bell Peppers, finely chopped
1 Medium Yellow Onion
1, 8 oz Can Tomato Sauce
3 Tbsp. Worcestershire Sauce
1 Tbsp. Date Syrup (or Honey)
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Hot Sauce
1 tsp. Dried Thyme
Optional garnish: diced pickles, green onions
DIRECTIONS
- Preheat oven to 425 degrees
- Cube potatoes in ¼ inch pieces
- Season with 3 tablespoons of oil, garlic powder, salt and pepper as desired
- Put 1 tablespoon oil in a large pan and heat over medium-high heat
- Brown the ground beef for 5 minutes
- Add in mushrooms, bell peppers, onion, salt and pepper and let the vegetables cook down by half
- In a bowl mix together tomato sauce, worcestershire sauce, date syrup, apple cider vinegar, hot sauce and thyme
- Once meat mixture is at your desired volume size add in sauce and combine
- To serve, place potatoes on the bottom and spoon meat mixture over the top
NUTRITION
Serves 6
Calories 371
Protein 22g
Carbohydrates 39g
Fiber 5g
Sugar 10g
Fat 15g
Cholesterol 44mg
Sodium 329mg
