Smoky Beef & Crispy Sweet Potato Bowl
Crispy sweet potato and smoky beef, topped with lime-smashed avocado, cool yoghurt and a little honey. An easy, veg-packed dinner for any night of the week.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
500 g beef mince
1 tsp smoked paprika
1 tsp ground cumin
2 garlic cloves (chopped)
1 avocado
1 sweet potato
1 broccoli
1 red onion (chopped)
4 tbsp Greek yoghurt
1 lime
2 tbsp honey
2 tbsp olive oil
salt & pepper
Recipe:
Air-fry the sweet potato: Cut the sweet potato into bite-sized cubes. Drizzle with half the olive oil and season with salt. Air-fry at 190°C for 20 minutes, shaking halfway through, until crispy on the outside and tender inside.
Cook the beef: Whilst the sweet potato cooks, heat the remaining olive oil in a frying pan over medium-high heat. Add the beef mince and red onion to the pan, along with the smoked paprika, ground cumin and minced garlic. Season with salt and pepper. Stir well to combine and cook until browned for about 10 minutes.
Cook the broccoli: Cut the broccoli into florets. Steam for 5–7 minutes or boil for 4–5 minutes until tender. Drain well.
Prepare the avocado: Mash the avocado with a squeeze of lime juice and a pinch of salt. Taste and add more lime or salt as needed.
Assemble the bowls: Divide the crispy sweet potato, beef and broccoli between two bowls. Add the mashed avocado and finish with 2 tablespoons of yoghurt per bowl. Drizzle with honey and serve.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
