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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

Course: Main Course
Keyword: beef, dinner recipe, keto, low-carb, low-fodmap, paleo, whole30
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 284 kcal
Author: Julia
Print

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!

Nutrition Facts
Vegetable and Ground Beef Skillet
Amount Per Serving (1 (of 4))
Calories 284 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 9g3%
Sugar 3g3%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Janet Smith

Tuesday 19th of January 2021

Recipes look delicious!

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

Mona

Friday 28th of February 2020

Does it get soggy? Just browning ground beef alone will release a lot of liquid.

Julia

Friday 28th of February 2020

Hi Mona,

It doesn't in my experience. If you're concerned about the moisture level, you can definitely brown the meat first and drain the liquid. Enjoy! xo

Sdzik

Tuesday 25th of February 2020

This doesn’t seem to be a Low Fodmaps recipe to me at all. Broccoli? Onions?

Julia

Friday 28th of February 2020

Hi there. There are no onions in the recipe. Broccoli only becomes high-FODMAP when you eat a great deal of it. Under a certain amount, you're fine. If you're worried about the FODMAP content, skip the broccoli ;) xo

Alisha Ross

Monday 3rd of February 2020

I’ve been making the Greek yogurt, and it is the tastiest, creamiest, best yogurt I’ve ever had, and no added sugar, preservatives, etc. I made my second batch from my first batch and it wasn’t sour at all, just cool creamy, goodness. Thanks for introducing me to this heavenly delight!

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