Prep your ingredients: Dice the onion, slice the bell pepper and zucchini, chop the broccoli, and halve the tomatoes. Keep spinach and herbs ready for the end.

Heat the skillet: Place a large nonstick or cast-iron skillet over medium-high heat. Add olive oil if using.

Brown the beef: Add the lean ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed and push the beef to one side of the pan.

Sauté aromatics: In the open space, add onion and cook 2 minutes, stirring. Add garlic and cook 30 seconds until fragrant.

Add vegetables: Stir in bell pepper, zucchini, and broccoli. Season with a little salt, pepper, smoked paprika, Italian seasoning, cumin, and red pepper flakes. Cook 4–5 minutes, stirring occasionally, until veggies soften but still have some bite.

Build the sauce: Stir in tomato paste to coat everything. Pour in broth and soy sauce. Scrape up any browned bits from the bottom—those add big flavor.

Simmer briefly: Let the mixture simmer 2–3 minutes until slightly thickened and the vegetables are tender-crisp.

Finish fresh: Add cherry tomatoes and spinach. Stir until spinach wilts, about 1 minute. Turn off heat and splash in balsamic vinegar or lemon juice for brightness. Taste and adjust salt and pepper.

Optional bulk-up: Fold in cooked brown rice, quinoa, or black beans to make it heartier. Warm through for 1–2 minutes.

Serve: Garnish with chopped parsley or cilantro. Serve as is, over cauliflower rice, or with warm tortillas for scooping.