The key to Whole30 success is meal prep, meal prep, meal prep! These BBQ Ranch Bowls are simple and easy, but still deliver bold flavor. 

MAKES 8 SERVINGS 

WHAT YOU NEED

4 pounds yukon gold potatoes (8 medium), cut into 1 inch chunks
1 red onion, diced
¼ cup Tessemae’s Lemon Garlic
coarse salt and ground pepper
 
2 pounds grass fed ground beef
1 bottle Tessemae’s Diggy's Sweet & Spicy BBQ or Matty's Bold BBQ
5 ounces baby spinach
4 bell peppers, diced
8, Tessemae’s Ranch To-Go Cups

 

WHAT YOU DO

1. Heat your oven to 425F. Toss the potatoes, onion, and Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper.
2. Divide mixture between another baking sheet (2 sheets total). Roast, tossing occasionally, until browned and tender, about 25 minutes.
3. Meanwhile, heat a large skillet to medium high. Add beet and cook, stirring, until browned. Stir in BBQ sauce and season with salt and pepper.
4. Make bowls with potatoes, beef, spinach, bell peppers, and your favorite Ranch To-Go Cups.

Storage: Bowls will keep in covered containers, refrigerated, up to 5 days. Eat cold like a salad, or heat and serve with dressing on the side.