Plant-Based “Beef” & Potato Skillet cover

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Plant-Based “Beef” & Potato Skillet

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Ingredients

Warning0 allergens identified

Plant-Based “Beef” & Potato Skillet

2 teaspoons ground cumin

1 tsp saltdivided

½ tsp black pepperdivided

1 russet potatodiced into 1/2 inch cubes

½ tsp garlic powder

½ red oniondiced

1 red bell pepperdiced

1 poblano pepperdiced

2 cups fresh baby spinach

10 ounces Abbot's Butcher Ground "beef"

Green onionssliced

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Dice Potatoes Uniformly 🥔
Cut russet potatoes into ½-inch cubes of equal size to ensure they cook evenly with the plant-based meat in one skillet without overcooking edges or leaving centers raw.
Sear Plant-Based Meat First 🌟
Brown the Abbot's Butcher ground "beef" on high heat for 3-4 minutes before adding potatoes to develop a flavorful crust and render out moisture, preventing a steamed texture.
Bloom Your Spices 🌶️
Toast the ground cumin and garlic powder with the red onions for 1-2 minutes after searing the meat to unlock deeper, more complex flavors before adding remaining ingredients.
Layer Peppers Strategically ⏱️
Add firmer poblano pepper early (with potatoes) but save the red bell pepper for the last 2-3 minutes of cooking so it stays vibrant and crisp rather than becoming mushy.
Wilt Spinach Last Minute 🥬
Fold in fresh baby spinach and green onions only in the final 30 seconds of cooking to preserve their nutrients, color, and delicate texture rather than wilting them into the skillet earlier.