Plant-Based “Beef” & Potato Skillet (Edit recipe)

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One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s ideal for meal prepping ahead of a busy week or pulling together as a go-to for Meatless Monday or any night during a Plant-Based Whole30. I developed this from on-hand ingredients, and it’s so flexible. You could add whatever additional veggie boost you have on hand and top it with sliced avocado, salsa or whatever toppings you choose. Not doing a Plant-Based Whole30? Scoop some into a warm tortilla for a healthy burrito on the go.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 3

Ingredients

10 oz Plant-Based Ground "Beef" (Abbot's Butcher), (1 package)
2 tsp Ground Cumin, ground
1 tsp Salt, divided
.5 tsp Black Pepper, divided
1 Russet Potatoes, diced into .5-inch cubes
.5 tsp Garlic Powder
.5 Red Onion, diced
1 Red Bell Pepper, diced
1 Poblano Pepper, diced
2 cups Baby Spinach, fresh
Green Onion (Scallion), sliced (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble in Ground "Beef" and season with 2 teaspoons ground cumin and a pinch of salt and pepper. Cook for 8 to 10 minutes, until browned. Remove from pan and set aside.
Add another 1 tablespoon olive oil to the skillet with diced potato, a pinch of salt and pepper and 1/2 teaspoon garlic powder. Cook on medium heat, flipping potatoes occasionally, for about 15 minutes. Use a slotted spoon to remove potatoes and set aside with "beef" mixture.
Add final tablespoon olive oil to the skillet along with diced onion, bell pepper and poblano. Cook for 5 to 7 minutes, until onions are translucent. Season with last bit of salt and pepper, and add spinach to the pan. Cook until wilted.
Add cooked "beef" and potatoes back to the skillet and heat until warmed through. Serve with sliced green onions (optional) and your favorite Whole30 compatible sauce.

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About This Recipe

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This is our estimate based on online research.
Calories:	213
Fat:	5 g
Carbohydrates:	20 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	1353 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.