Beef and Veggie Bowl

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Preheat oven to 425℉.
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Cut any large broccoli florets in half or thirds. Add broccoli florets to baking sheet in a single layer.
1 head of broccoli
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Trim the bottom of each brussels sprout and peel away the first layer of leaves for a deep clean. Add the sprouts to your baking sheet in a single layer beside the broccoli.
1 lb. fresh brussels sprouts
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Slice your pepper into strips. Spread in a single layer on baking sheet beside the other veggies.
1 bell pepper
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Drizzle olive oil over all veggies and mix to coat. Sprinkle with salt, pepper, and garlic powder. Bake for 20 to 25 minutes.
½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, 3 tbsp olive oil
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While vegetables are roasting, add your ground beef to a skillet on the stovetop and cook beef until it is crumbly on medium high heat. Drain any extra liquid. Then stir in salt, pepper, and chili powder.
1 lb. lean ground beef, ½ tsp salt, ½ tsp black pepper, ½ tsp chili powder
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Add all Sauce ingredients to a bowl and stir together until well combined.
½ cup mayonnaise, 1 tbsp ketchup, 1 tsp lemon juice, ½ tsp tabasco, ½ tsp ground paprika, ½ tsp garlic powder, ½ tsp ground mustard powder, ½ tsp salt
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To assemble, divide all roasted veggies into bowls. Top with cooked ground beef and sauce. Serve and enjoy!