A funny story about how this recipe came about.
I was trying to figure out a cover for my upcoming cookbook. And was not really that excited about my previous pictures. I needed a statement back cover to compliment the front cover. I knew what I wanted by just couldn’t get the right shot. So, I just started chopping all the vegetables I had in the fridge. Sweet. I got a shot–or so I thought. Well, if there is a picture on a cover, there better be a recipe in the book. Aaaaaand another recipe was born.
I will toot my horn on this one!
Some days the only thing you know is an end result and no way to get there and then, BOOM, the road appears when you least expect it. I love that about the creative process and this recipe!
- 1 whole yellow pepper diced into ½ or greater pieces
- 1 whole large sweet potato diced into ½ cubes
- 1 pound asparagus cut into 2-3 inch pieces
- 1 whole medium zucchini cut off ends, cut lengthwise and then into ¾ inch sections
- 1 tablespoon green onion chopped white and green portion
- 1 tablespoon garlic minced or crushed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons coconut aminos
- 1 teaspoon balsamic vinegar
- 1 teaspoon onion powder or granules
- 1 pound ground meat preferably beef or turkey
In a large skillet over medium high heat cook ground meat. About 5-10 minutes.
While hamburger is cooking combine in a small mixing bowl green onion, garlic, extra virgin olive oil, coconut aminos, balsamic vinegar, and onion powder/granules to make the sauce. Whisk well and set aside.
Once ground meat is done, reduced to medium heat.
Add in vegetables and pour sauce over top. The skillet will be heaping full. Toss gently and cover. Stir frequently, until vegetables are tender. About 12-20 minutes. The steam will cook the vegetables.
The sauce will be absorbed into the meat and vegetables. Once vegetables are to desired tenderness. Take off of heat. Salt and pepper as desired before serving.