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Beef & veggie loaded sweet potato with garden salad recipe meal planning

Beef & veggie loaded sweet potato with garden salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Large frypan

Ingredients

Sweet potato

  • 600 g sweet potato 2 large
  • oil spray

Beef

  • 1 brown onion
  • 1 zucchini
  • 4 cloves garlic
  • 1 red capsicum
  • 1 tbsp olive oil
  • 400 g beef mince
  • 400 g black beans
  • 1 cube beef stock
  • 4 tbsp tomato paste
  • 400 g crushed tomatoes

Cheese

  • 50 g cheese

Salad

  • 1 cucumber
  • 1 carrot
  • 2 tomato
  • 2 cups lettuce
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil

Instructions

Sweet potato

  • Wash 600 g sweet potato and pat completely dry. Poke holes all over using a sharp knife or fork, spray with oil spray and season with salt and pepper. Place sweet potato on a microwave-safe plate and microwave for 7 minutes, turning over halfway through cooking. If your sweet potato isn’t fork-tender after 7 minutes, continue microwaving in 1-minute increments until fully cooked. Set aside to cool.

Start beef

  • Peel and finely dice 1 brown onion. Grate 1 zucchini. Peel and mince 4 cloves garlic. Finely dice 1 red capsicum. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add onion, zucchini, garlic and capsicum and cook for 2-3 minutes, until softened. Add 400 g beef mince and cook, breaking up the lumps with a spoon, for 4 minutes.

Finish beef

  • Then add 400 g black beans, 1 cube beef stock, 4 tbsp tomato paste, 400 g crushed tomatoes, stir to combine. Cook for 5-8 minutes, or until slightly reduced and thickened.

Grill cheese

  • Turn the oven grill on. Line an oven tray with baking paper. Slice the cooled sweet potato in half lengthwise and place on the prepared oven tray, cut side up. Top with the beef mixture and grate 50 g cheese on top. Grill in the oven for 5 minutes, or until the cheese is golden and melted.

Make salad

  • Meanwhile, add to a large bowl as you go - thinly slice 1 cucumber. Peel and slice 1 carrot into batons. Slice 2 tomato into wedges. Thinly slice or shred 2 cups lettuce. Toss with 1 tbsp balsamic vinegar and 1 tbsp olive oil. Season with salt and pepper.

To serve

  • Divide the beef and veggie loaded sweet potato between plates and serve with the garden salad on the side.

Nutrition

Calories: 664kcal | Carbohydrates: 79g | Protein: 39g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 734mg | Potassium: 2250mg | Fiber: 20g | Sugar: 21g | Calcium: 264mg | Iron: 8mg