By emensah m
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into approximately 1-inch pieces. Toss with 1 tablespoon of olive oil, 1/2 teaspoon salt, and black pepper to taste. Spread evenly on the prepared baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are soft and slightly caramelized, flipping halfway through.
In a mixing bowl, combine the lean beef mince. If using skewered beef, cut into bite-sized pieces, add 1/2 teaspoon salt, black pepper, and finely minced garlic cloves. Mix well.
Heat a skillet over medium-high heat with remaining 1 tablespoon of olive oil. Add the beef and cook until browned and cooked through, about 8-10 minutes.
In a small bowl, mix the tahini with the juice of one lemon. Adjust consistency with water if needed, and season with a pinch of salt and black pepper.
To assemble, place a handful of arugula or mixed greens in each bowl. Add roasted sweet potatoes, beef, and top with pickled turnips.
Drizzle the tahini lemon sauce over the bowls. Serve immediately.
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By emensah m
This Main Course Beef Paleo Mediterranean recipe is ready in 45 minutes and features lean beef mince or skewered beef, medium sweet potatoes, olive oil and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into approximately 1-inch pieces. Toss with 1 tablespoon of olive oil, 1/2 teaspoon salt, and black pepper to taste. Spread evenly on the prepared baking sheet.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are soft and slightly caramelized, flipping halfway through.
In a mixing bowl, combine the lean beef mince. If using skewered beef, cut into bite-sized pieces, add 1/2 teaspoon salt, black pepper, and finely minced garlic cloves. Mix well.
Heat a skillet over medium-high heat with remaining 1 tablespoon of olive oil. Add the beef and cook until browned and cooked through, about 8-10 minutes.
In a small bowl, mix the tahini with the juice of one lemon. Adjust consistency with water if needed, and season with a pinch of salt and black pepper.
To assemble, place a handful of arugula or mixed greens in each bowl. Add roasted sweet potatoes, beef, and top with pickled turnips.
Drizzle the tahini lemon sauce over the bowls. Serve immediately.
Calories per Serving: 500
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