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30-Minute Vegetable and Ground Beef Skillet

30-Minute 8-Ingredient Vegetable and Ground Beef Skillet. This nutritious recipe contains a plethora of fresh vegetables and grass-fed ground beef – the perfect meal for those who follow a paleo, keto, low-carb, or low-FODMAP diet.

Vegetable and Ground Beef Skillet - 8 ingredients make this nutritious meal a reality. This recipe is paleo, low-carb, low-FODMAP, keto, whole30, and crazy tasty! | TheRoastedRoot.net

This vegetable and ground beef skillet was one of those marvelous surprises that snuck up on me while I was doing a mobility workout at the gym recently.

I was (per usual) fantasizing about food while lifting weights, and I had a vision of this exact skillet.

Once I got home and started making it, POOF! It came together super quickly AND tasted better than I even imagined!

Similar to the Orange-Marinated Chicken Bowls with Zucchini Rice I posted yesterday, this vegetable and ground beef skillet is another squeaky clean meal that is designed to be easy and nutritious so that you can make it one of your weekly staples.

It is an all-around clean meal that fits so many dietary restrictions that it blows my own mind.

Vegetable and Ground Beef Skillet - 8 ingredients make this nutritious meal a reality. This recipe is paleo, low-carb, low-FODMAP, keto, whole30, and crazy tasty! | TheRoastedRoot.net

Special Diets:

This recipe covers so many dietary bases, it’s difficult to know where to start. So I’ll just list out all the special diets this meal fits:

  • Paleo
  • Low-Carb
  • Keto
  • Low-FODMAP
  • AIP
  • Whole30

This ground beef skillet is paleo and low-carb and is a great option for any time you do a Whole30. It is pure perfection for those who follow a ketogenic diet, as it contains a righteous amount of protein and a hearty portion of healthy fat while being super low in carbohydrates.

In addition, this skillet is AIP-friendly (Autoimmune Protocol) for those with autoimmune disease looking to control or lower their inflammation. For those of you who have difficulty with GI issues and digestion, this meal is Low-FODMAP (contains only a tiny amount of fermentable carbohydrates) so it’s an easier one to digest and won’t cause gut flare ups.

30-Minute Vegetable and Ground Beef Skillet - 8 ingredients make this nutritious meal a reality. This recipe is paleo, low-carb, low-FODMAP, keto, whole30, and crazy tasty! | TheRoastedRoot.net

What Type of Ground Beef Should I Use?:

I like using grass-fed beef whenever possible because it contains more nutrients than grain-fed. Plus you get a nice dose of omega-3 fats.

An added bonus, is it tastes better than grain-fed beef (in my opinion). I use 85/15 beef, which is what makes this skillet super flavorful, but you can go with your preferred fat content.

I source all of my beef from ButcherBox, which serves up grass-fed, grass-finished beef as well as heritage pork, organic chicken, and wild Alaskan salmon. In addition to the fact that the beef is never grain-fed, I love that there are no added hormones or antibiotics. It’s really just clean, great tasting beef! I simply place an order whenever I’m running low on animal protein to keep my freezer stocked. 

Much of the flavor in this meal comes from the fat content of the beef. All I add for seasoning is ground ginger (a natural anti-inflammatory and natural anti-parasitic), but you honestly don’t even need it if you don’t already have it on hand. On the flip side, if you’re using meat with a lower fat content, or if you’re big on cooking with herbs and spices, feel free to sprinkle ‘em on in!

Tips and Tricks:

  • Make this in a large (12-inch) cast iron skillet or wok so that all ingredients fit in a single pan.
  • This is an awesome meal prep recipe – make the whole thing up to 4 days ahead of time and eat on it throughout the week.
  • To keep the preparation time low, start by chopping the carrots, broccoli, and radishes and get them sauteing. While the hearty vegetables are cooking, chop the zucchini and yellow squash. This makes for a great cooking flow.

30-Minute Vegetable and Ground Beef Skillet - 8 ingredients make this nutritious meal a reality. This recipe is paleo, low-carb, low-FODMAP, keto, whole30, and crazy tasty! | TheRoastedRoot.net

Recipe Adaptations:

  • Replace the ground beef with ground turkey, chicken, or pork. If using turkey or chicken, Add 2 to 3 additional tablespoons of avocado oil to give the dish flavor and to keep the meat moist.
  • Use any of your favorite seasonal vegetables. Cauliflower, sweet potato, onions, garlic, turmeric, bok choy, kale, cherry tomatoes, bell pepper (if you’re okay with lectins) etc. would be lovely.
  • Add any of your favorite dried herbs and spices.
  • Drizzle with Orange-Turmeric Tahini Sauce for a boost of flavor and creamy texture.

Alright, my loves…I hope you get a kick out of this skillet! Feel free to comment below to let me know what additions and changes you make – I’m always looking for ways of changing up my own recipes 😉

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

Quick and Easy Vegetable and Ground Beef Skillet - 8 ingredients and 30 minutes make this nutritious meal a reality. This recipe is paleo, low-carb, low-FODMAP, keto, whole30, and crazy tasty! | TheRoastedRoot.net

Vegetable and Ground Beef Skillet

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

An easy low-carb, anti-inflammatory dinner recipe that can be made any night of the week!

Ingredients

Instructions

  1. Heat avocado oil in a large (12-inch) cast iron skillet to medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
  2. Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
  3. Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
  4. Serve in bowls and enjoy!

Notes

*If you're sensitive to broccoli, use one bunch of broccolini instead. I've found broccoli can be difficult to digest, whereas broccolini is easier on the GI.

Nutrition Information
Yield 4 Serving Size 1 (of 4)
Amount Per Serving Calories 284Total Fat 16gUnsaturated Fat 0gCarbohydrates 9gSugar 3gProtein 25g

30-Minute Vegetable and Ground Beef Skillet - keto, whole30, paleo, Low-FODMAP

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Jess

Wednesday 17th of August 2022

This is a regular for our family! I use carrots and sweet potatoes interchangably depending on what I have on hand. Recently, I have been using carrots as called for in the recipe and baking a sweet potato for my picky eaters as a side dish.

Julia

Thursday 18th of August 2022

Love that! So happy you and your family enjoy it, Jess! Thanks so much for the sweet words and the feedback! xoxo

Heidi

Tuesday 28th of June 2022

Made the ground beef & veggie dish. It was so yummy!

Julia

Thursday 30th of June 2022

So happy you enjoyed it, Heidi! Thank you for reporting back!

Margaret

Saturday 12th of March 2022

I made something just like this a few days ago and hadn't even seen your recipe yet! It was easy, nutritous and yummy, as you and others here describe. I wondered why I always thought I needed rice, noodles and/or tomato sauce or cream of mushroom soup to enjoy ground beef and veggies as I do with this meal in a bowl! Spices are good to add. I have a freezer full of ground beef so will be making more of these. Your recipe gives me additional ideas, so I'm glad I found this. The one I made the other day has provided my main meals for three days straight! I recommend that others try it; you'll like it.

Julia

Sunday 13th of March 2022

I'm so happy to hear you enjoy the concept, Margaret! I love recipes like this too...just so satisfying :)

Janet Smith

Tuesday 19th of January 2021

Recipes look delicious!

Julia

Wednesday 20th of January 2021

Thanks so much, Janet!

Beth

Monday 4th of January 2021

I was searching one night for something to make for dinner, didn’t think I had ingredients to make much. Your comments about using whatever you have on hand really encouraged me to try this. I had one onion, one orange pepper, and some frozen mixed vegetables. I did have lean ground beef. I only had EVOO, but used the salt and ginger. I am woefully ignorant about using spices, so the ginger made me nervous. I have to tell you my husband and I love this. We have eaten it once a week since I tried it. I really need to get brave enough to try some other combinations! Really, thank you for your encouraging words.

Julia

Monday 4th of January 2021

I'm so happy you and your husband enjoy it, Beth! It truly is a versatile recipe...this is how I cook the majority of my meals! So happy you like it and I hope you and your family are doing well! xoxo

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