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
- Heat your oven to 425F. Toss the potatoes, onion, and Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper.
- Divide mixture between another baking sheet (2 sheets total). Roast, tossing occasionally, until browned and tender, about 25 minutes.
- 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.
- 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.