Balanced Beef and Veggie Meal Prep Bowl

• 1 pound lean ground beef (90% lean)
• 2 medium sweet potatoes (about 1 pound), peeled and diced
• 2 cups broccoli florets
• 1 medium carrot, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh cilantro (optional)
• 1/4 teaspoon cumin

Instructions

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes and carrots in half the olive oil with a pinch of salt and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
2. While the vegetables roast, bring a pot of water to a boil and steam the broccoli florets for 4-5 minutes until tender but still vibrant green. Drain and set aside.
3. In a large nonstick skillet, heat the remaining olive oil over medium-high heat. Add the ground beef, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-8 minutes, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if necessary.
4. Prepare the creamy avocado yogurt sauce by combining the avocado, Greek yogurt, lemon juice, cumin, and cilantro (if using) in a blender or food processor. Blend until smooth and season with salt and pepper to taste.
5. Assemble the meal prep bowls by dividing the roasted sweet potatoes and carrots, steamed broccoli, and seasoned ground beef evenly among four containers or plates.
6. Drizzle or pack the avocado yogurt sauce on the side or over the bowls as preferred.
7. Cool the bowls to room temperature before sealing containers if storing in the fridge. These bowls keep well refrigerated for up to 4 days.
8. To reheat, microwave covered for 1-2 minutes until warmed through, then add the sauce fresh or warmed slightly.

Chef tips

• For a vegetarian option, substitute ground beef with cooked lentils or crumbled tempeh seasoned similarly.
• If you don’t have a blender, mash the avocado with a fork and whisk in the yogurt, lemon juice, and spices until combined.
• You can swap broccoli with green beans or snap peas for variety.
• To save time, roast the vegetables and cook the beef simultaneously, but keep an eye on the roasting to avoid overcooking.