In a cast iron skillet, heat the olive oil over medium-high heat.

Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.

Add the onions and red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help saut? the veggies.

Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. Stir occasionally.

Add the zucchini, and cook for 3 minutes.

Return the ground beef to the skillet, and mix everything together.

Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.

Garnish with fresh parsley.

For meal prepping, place an even amount of cauliflower rice into 5 different containers. Divide the skillet mixture into 5 portions, cover, and refrigerate for up to 5 days. Heat in the microwave for about 2 minutes.