Loaded beef sweet potatoes with cheese & salad
Appliance/Function:
Ingredients
Sweet potato
- 600 grams Sweet potato 300g each
- 1 Oil spray
Veggies & beef
- 1 Brown onion
- 1 Capsicum
- 1 tbsps Olive oil
- 500 grams Beef mince
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Paprika
- 1 cup Beef stock
Salad
- 1 Cucumber
- 1 ⅓ tbsps Olive oil
- 1 tsp Apple cider vinegar
- 1 tsp Wholegrain mustard
- 1 tsp Honey
- 120 grams Mixed green salad
- 50 grams Cheese
Instructions
Roast sweet potato
- Preheat the oven to 200°C, fan-forced. Line an oven tray with baking paper. Wash and halve the unpeeled sweet potatoes lengthwise. Put the sweet potatoes, cut side down, on the lined tray. Prick all over with a fork. Spray with oil, season with salt and pepper and roast for 25 mins or until tender.
Cook veggies & beef
- Meanwhile, peel and finely chop the onion. Finely dice the capsicum. Heat the oil in a medium-deep frypan over medium-high heat. Cook the onion and capsicum, stirring occasionally, for 4-5 mins until softened. Add the beef mince, season with salt and pepper and cook, breaking up the lumps with a spoon, for 6-7 mins, until well browned.
Finish beef
- Add the coriander, cumin and paprika seasoning to the beef mince and cook, stirring, for 1 min or until fragrant. Stir in the stock and cook, stirring occasionally, for 7-8 mins, until the sauce is reduced. Taste, then season with salt and pepper.
Make salad
- Meanwhile, thinly slice the cucumber. Put the oil, apple cider vinegar, wholegrain mustard and honey in a large bowl, season with salt and pepper and whisk to combine. Add the mixed green salad and cucumber and toss to coat. Grate the cheese.
To serve
- Divide the sweet potato between plates, spoon over the beef mixture and sprinkle with the cheese. Serve with the mixed green salad on the side.
Nutrition
Calories: 475kcal | Carbohydrates: 40g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 393mg | Potassium: 1339mg | Fiber: 6g | Sugar: 12g | Calcium: 179mg | Iron: 5mg