Beefy Stuffed Sweet Potato
Ingredients:
- 4 Sweet Potatoes scrubbed and washed
- .5 c Onions chopped
- 4 Carrots 2 roughly chopped and 2 shredded
- 1 Tomatoes chopped
- 2.5 tbsp Red Wine Vinegar
- 1 tsp Cumin
- 1 tsp Sea Salt
- .5 tsp Dried Oregano
- .25 tsp Cayenne Pepper Flakes
- .25 tsp Ground Black Pepper
- 2 tbsp Olive Oil
- 1 lb Ground Beef
- .25 c Fresh Cilantro chopped
Instructions:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, salt, oregano, cayenne, and black pepper in a food processor; pulse until coarsely chopped.
- Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among serving plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining vinegar and a pinch of salt in a medium bowl. Divide the carrot slaw among the four plates.
Nutrition
Calories: 588kcal | Carbohydrates: 55g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 828mg | Potassium: 1374mg | Fiber: 9g | Sugar: 14g | Vitamin A: 42629IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 4mg
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