Description
Baked sweet potatoes filled with spiced ground beef and topped with a fresh tomato-jalapeño salsa.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 lb grass-fed ground beef
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1/2 cup tomato sauce (homemade or store bought)
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- Black pepper to taste
- 2 tablespoons olive oil
- 1/2 cup water or beef broth
- 2 medium tomatoes, diced
- 1/4 cup red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon jalape?o, chopped (remove seeds for less heat)
- Fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C).
- Line a baking sheet with aluminum foil or parchment paper.
- Wash and scrub sweet potatoes, then dry completely.
- Poke sweet potatoes all over with a fork and place on the baking sheet; bake 50?60 minutes or until tender when pierced with a fork.
- While sweet potatoes are baking, heat olive oil in a skillet over medium-high heat.
- Add ground beef and brown until no longer pink; reduce heat to medium and add diced onion and minced garlic, saut? until onions are translucent.
- Add cumin, coriander, onion powder, smoked paprika, kosher salt, and black pepper; mix well to combine.
- Pour in tomato sauce and water or beef broth, reduce heat to low, cover, and cook 20?25 minutes, stirring occasionally.
- Meanwhile, make the salsa by combining diced tomatoes, red onion, green bell pepper, chopped jalape?o, minced garlic, lime juice, cilantro (if using), and salt and pepper to taste; set aside or refrigerate.
- To assemble, cut baked sweet potatoes lengthwise, fill with the spiced ground beef, top with salsa, and serve immediately or store separately in meal-prep containers for later.
- Prep Time: 15 mins
- Cook Time: 50-60 mins