Plant-Based "Beef" & Potato Skillet
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.
Servings: 3
Ingredients
- 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)
Instructions
- 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.