Whole30 Macaroni with Ground Beef
Savor the comforting flavors of this Whole30 Macaroni with Ground Beef, a healthy twist on a classic dish that's both satisfying and nutrient-packed. This recipe swaps traditional pasta for spiralized sweet potatoes or zucchini, creating a gluten-free and grain-free base brimming with natural sweetness and vibrant color. Paired with a hearty sauce made from seasoned ground beef, diced tomatoes, and aromatic herbs like oregano and basil, this dish strikes the perfect balance between indulgence and wholesomeness. With just 20 minutes of prep and 30 minutes of cook time, this weeknight-friendly meal is perfect for anyone following a Whole30 diet or looking to enjoy a lighter, veggie-forward comfort food. Garnished with fresh parsley, every bite is bursting with flavor and freshness. Whether you're meal-prepping or serving it up for the family, this recipe is sure to become a new favorite! Keywords: Whole30 dinner recipe, healthy ground beef recipe, gluten-free pasta alternative, vegetable noodles, easy Whole30 meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium sweet potatoes or zucchini
- 2 tablespoons olive oil
- 1 large onion
- 1 large bell pepper
- 3 cloves garlic cloves
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Spiralize the sweet potatoes or zucchini to create noodles using a spiralizer or vegetable peeler.
Finely chop the onion and bell pepper, and mince the garlic cloves.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, about 6-8 minutes, breaking up the meat with a spatula as it cooks. Drain excess fat if needed.
Remove the beef and set aside. In the same skillet, heat the remaining tablespoon of olive oil.
Add the chopped onion and bell pepper to the skillet. Sauté for 5 minutes until softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the diced tomatoes, tomato paste, oregano, dried basil, salt, and black pepper.
Return the cooked ground beef to the skillet and stir well to combine.
Simmer the mixture for 10 minutes, allowing the flavors to meld together.
In a separate skillet, sauté the spiralized vegetables for 3-5 minutes over medium heat until they are tender but not mushy.
Divide the vegetable noodles among serving plates and top with the ground beef sauce.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
