This is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with the savory richness of tender beef and crisp cabbage. This comforting meal is a perfect balance of textures and flavors; earthy, sweet, and savory all in one. Whether you're looking for a quick weeknight dinner or a satisfying weekend meal, this dish is sure to please everyone!
Ingredients
- 2 Sweet Potato (medium, cut into 1/2 inch rounds)
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Sea Salt (divided)
- 1 lb Extra Lean Ground Beef (from the farm or you can use ground chicken, turkey or even tofu!)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Coconut Aminos
- 3 cups Green Cabbage (shredded)
- 1 Lime (juiced)
- 1/2 cup Cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sweet potato rounds onto the baking sheet and drizzle the oil all over. Season with half of the salt and toss to combine. Spread out into an even layer. Bake for 20 to 25 minutes or until browned and cooked through, flipping halfway through.
- While the potatoes are in the oven, heat a large pan over medium heat. Add the beef, breaking it up as it cooks. Season with the remaining salt, garlic powder and onion powder. Stir in the coconut aminos.
- Cook the beef for seven to eight minutes or until cooked through. Stir in the cabbage and cook for another three to four minutes or until the cabbage is cooked to your liking.
- Divide the cooked sweet potato evenly between bowls or plates. Top with the beef and cabbage mixture. Drizzle lime juice and top with cilantro. Enjoy!
Notes:
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two cups.
- Additional Toppings: Top with avocado.
- Short on Time: Use a pre-chopped coleslaw mix instead of cabbage.
- No Ground Beef: Use ground turkey or ground chicken instead.
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