This is a meal that will blow your socks off, yet ticks all the boxes, easy, healthy, nutritious, and tasty, plus all the family will love it. This recipe is inspired yet again by Pete Evans, I am really beginning to love his recipes. I hope you enjoy this one as much as we do.
500g Beef Mince preferably grass fed organic
1 Onion chopped
2 Cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
4 tbsp Passata
Chicken or beef stock/broth
1 carrot grated
1 zucchini grated
5 stalks kale stemmed and chopped
half bunch coriander chopped
approx. 4 sweet potatoes depending on size
avocado, tomato, lemon juice for guacamole to
extra coriander to sprinkle
Place thinly sliced sweet potatoes and place in oven brushed with coconut oil and season with Himalayan or Celtic sea salt.
Fry in a saucepan onion and garlic in coconut oil and then adding spices and beef and stir to brown. Follow by adding passata and broth until mixed. When cooked add carrot, zucchini, kale and coriander to the pan and mix through.
Put the beef mixture onto of the cooked sweet potatoes, then piling rough chopped guacamole and coriander on top.
You could add cashew/macadamia cheese ontop, which you make simply by soaking the nuts for a few hours, blending until smooth, adding lemon juice and some cumin and salt and WOW.