High-Protein Mush Bowl
High-Protein Mush Bowl
Ingredients
For the Mush Bowl Base
- 1 pound extra lean ground beef
- 4 cups broccoli florets, chopped into small pieces
- 2 sweet potato, medium, cooked and chopped into 1/2-inch cubes
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 1 cup 0% Greek yogurt
- 1/2 cup salsa, your favorite
- 1/4 cup Pecorino Romano cheese, grated, or Parmigiano
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil, if needed, to prevent sticking. Add the extra lean ground beef to the hot pan and begin to sear it, breaking it apart with a spatula into small crumbles. Cook until browned, about 5-7 minutes.
⏱️ 7 min
- 2
Once the ground beef is mostly browned, add the chopped broccoli florets to the pan. Season with salt and black pepper. Continue to cook, stirring occasionally, until the broccoli starts to soften, about 5-7 minutes.
⏱️ 7 min
- 3
Add the pre-cooked and chopped sweet potato cubes to the pan with the beef and broccoli. Stir to combine and heat through for about 3-5 minutes.
⏱️ 5 min
- 4
Using a sturdy spatula or a potato masher, mash all the ingredients together in the pan until well combined and a 'mushy' consistency is achieved. Continue mashing and stirring for 1-2 minutes to ensure everything is thoroughly mixed and heated.
⏱️ 2 min
- 5
Divide the mashed mixture evenly into four serving bowls.
⏱️ 1 min
- 6
Top each mush bowl with a dollop of 0% Greek yogurt.
⏱️ 1 min
- 7
Add a spoonful of salsa on top of the yogurt in each bowl.
⏱️ 1 min
- 8
Finish by grating some Pecorino Romano cheese (or Parmigiano) over the top of each bowl before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Mush Bowl
For the Mush Bowl Base
- 1 pound extra lean ground beef
- 4 cups broccoli florets, chopped into small pieces
- 2 sweet potato, medium, cooked and chopped into 1/2-inch cubes
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Toppings
- 1 cup 0% Greek yogurt
- 1/2 cup salsa, your favorite
- 1/4 cup Pecorino Romano cheese, grated, or Parmigiano
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil, if needed, to prevent sticking. Add the extra lean ground beef to the hot pan and begin to sear it, breaking it apart with a spatula into small crumbles. Cook until browned, about 5-7 minutes.
⏱️ 7 min - 2
Once the ground beef is mostly browned, add the chopped broccoli florets to the pan. Season with salt and black pepper. Continue to cook, stirring occasionally, until the broccoli starts to soften, about 5-7 minutes.
⏱️ 7 min - 3
Add the pre-cooked and chopped sweet potato cubes to the pan with the beef and broccoli. Stir to combine and heat through for about 3-5 minutes.
⏱️ 5 min - 4
Using a sturdy spatula or a potato masher, mash all the ingredients together in the pan until well combined and a 'mushy' consistency is achieved. Continue mashing and stirring for 1-2 minutes to ensure everything is thoroughly mixed and heated.
⏱️ 2 min - 5
Divide the mashed mixture evenly into four serving bowls.
⏱️ 1 min - 6
Top each mush bowl with a dollop of 0% Greek yogurt.
⏱️ 1 min - 7
Add a spoonful of salsa on top of the yogurt in each bowl.
⏱️ 1 min - 8
Finish by grating some Pecorino Romano cheese (or Parmigiano) over the top of each bowl before serving.
⏱️ 1 min