By Brittanie Peterson
Peel and chop the sweet potatoes into 1-inch cubes. Place them in a pot and cover with water. Bring to a boil and let them cook for 15-20 minutes, or until tender.
While the sweet potatoes are cooking, slice the red and green bell peppers and onion.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced peppers and onion, and cook for about 5-7 minutes until they are soft and slightly charred. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
Using the same skillet, season the steak with salt, pepper, and cumin. Cook the steak over medium-high heat for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet, cover it loosely with foil, and let it rest for a few minutes.
Drain the sweet potatoes once they are tender. Mash them in the pot, seasoning with salt and pepper to taste. For a creamier mash, you can add a splash of milk or a small amount of butter (not included in the calorie count).
Slice the steak thinly against the grain.
To assemble the bowls, divide the sweet potato mash among serving bowls. Top with the sliced steak, cooked peppers and onions, and a spoonful of black beans.
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This Dinner Mexican Beef Gluten-Free recipe is ready in 45 minutes and features skirt or flank steak, medium sweet potatoes, red bell pepper and other delicious ingredients. Contains 500 calories total.
Peel and chop the sweet potatoes into 1-inch cubes. Place them in a pot and cover with water. Bring to a boil and let them cook for 15-20 minutes, or until tender.
While the sweet potatoes are cooking, slice the red and green bell peppers and onion.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced peppers and onion, and cook for about 5-7 minutes until they are soft and slightly charred. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
Using the same skillet, season the steak with salt, pepper, and cumin. Cook the steak over medium-high heat for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet, cover it loosely with foil, and let it rest for a few minutes.
Drain the sweet potatoes once they are tender. Mash them in the pot, seasoning with salt and pepper to taste. For a creamier mash, you can add a splash of milk or a small amount of butter (not included in the calorie count).
Slice the steak thinly against the grain.
To assemble the bowls, divide the sweet potato mash among serving bowls. Top with the sliced steak, cooked peppers and onions, and a spoonful of black beans.
Calories per Serving: 500
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