Beef & Vegetable Power Bowl with Avocado Crema
A nutrient-dense, satisfying meal designed to prevent Whole30-related dizziness by providing balanced protein and fats. This American-inspired Whole30 recipe, ready in about 23 minutes, pairs ground beef, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, lean ground beef
- 1 red, 1 green, thinly sliced bell peppers
- 2 medium, diced zucchini
- 1, flesh scooped avocado
- 1, juiced lime
- 1 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat, add 8 oz lean ground beef, and cook for 5 minutes until browned and crumbled, breaking up any large chunks.
- Step 2: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the skillet, then stir in 2 diced medium zucchinis, cooking for 6 minutes until vegetables are tender-crisp and peppers are slightly charred at the edges.
- Step 3: While vegetables cook, blend 1 scooped avocado flesh with juice of 1 lime and 1/4 cup water until smooth and creamy, then set aside.
- Step 4: Divide the beef and vegetable mixture between two bowls, drizzle with 2 tbsp of the avocado crema, and serve immediately while hot.
