A vibrant and flavorful one-pan hash featuring savory ground lamb, nutrient-rich sweet potatoes, and fresh zucchini ribbons. Seasoned with aromatic Mediterranean herbs, it's a perfectly balanced and satisfying Paleo meal for any day of the week.
Sastojci
- 300g ground lamb
- 1 large sweet potato (approx. 300g), diced
- 1 red bell pepper, diced
- 1 medium zucchini
- 1 small onion, chopped
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Prepare the vegetables: Dice the sweet potato into small 1cm cubes, dice the onion and bell pepper, and mince the garlic. Use a vegetable peeler to create long ribbons from the zucchini and set them aside.
- 2.Heat 15ml of olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften and brown.
- 3.Push the sweet potatoes to one side of the pan. Add the ground lamb to the empty side, breaking it up with a spoon. Cook for 5-7 minutes until browned, then drain any excess fat if necessary.
- 4.Add the chopped onion, bell pepper, and minced garlic to the pan. Stir everything to combine and season with dried rosemary, oregano, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender-crisp.
- 5.While the hash finishes, heat the remaining 15ml of olive oil in a separate small pan over medium heat. Add the zucchini ribbons and sauté for just 1-2 minutes until tender but still vibrant. Season lightly with salt.
- 6.Remove the hash from the heat and stir in the fresh lemon juice. Divide the hash between two plates and top with the sautéed zucchini ribbons to serve.
Nutritivne informacije
Zašto baš ovaj recept
This recipe is a powerhouse of balanced nutrition, providing high-quality protein from lamb for muscle support and complex carbohydrates from sweet potatoes for sustained energy. It's rich in fiber, vitamins A and C, and antioxidants from the colorful vegetables.
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