One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s ideal for meal prepping ahead of a busy week or pulling together as a go-to for Meatless Monday or any night during a Plant-Based Whole30.
I developed this from on-hand ingredients, and it’s so flexible. You could add whatever additional veggie boost you have on hand and top it with sliced avocado, salsa or whatever toppings you choose. Not doing a Plant-Based Whole30? Scoop some into a warm tortilla for a healthy burrito on the go.
- 1 package (10 ounce) Abbot’s Butcher Ground “Beef”
- 2 teaspoons ground cumin
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 russet potato, diced into ½-inch cubes
- ½ teaspoon garlic powder
- ½ red onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 2 cups fresh baby spinach
- Green onions, sliced (optional)
Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble in Ground “Beef” and season with 2 teaspoons ground cumin and a pinch of salt and pepper. Cook for 8 to 10 minutes, until browned. Remove from pan and set aside.
Add another 1 tablespoon olive oil to the skillet with diced potato, a pinch of salt and pepper and ½ teaspoon garlic powder. Cook on medium heat, flipping potatoes occasionally, for about 15 minutes. Use a slotted spoon to remove potatoes and set aside with “beef” mixture.
Add final tablespoon olive oil to the skillet along with diced onion, bell pepper and poblano. Cook for 5 to 7 minutes, until onions are translucent. Season with last bit of salt and pepper, and add spinach to the pan. Cook until wilted.
Add cooked “beef” and potatoes back to the skillet and heat until warmed through. Serve with sliced green onions (optional) and your favorite Whole30 compatible sauce.