By emensah m
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are golden and tender, stirring halfway through the cooking time.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the garlic cloves, finely chopped, and sauté until fragrant.
Add the lean beef mince (or skewered beef) to the pan, seasoning with salt and pepper to taste. Cook until browned and cooked through, about 8-10 minutes.
In a small bowl, mix the tahini with lemon juice and a pinch of salt to create a creamy dressing. Adjust the seasoning to taste and set aside.
Once the sweet potatoes are ready, assemble the bowl. Start with a base of arugula or mixed greens. Top with roasted sweet potatoes, cooked beef, and pickled turnips.
Drizzle the tahini lemon dressing over the assembled bowl and serve immediately.
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By emensah m
This Main Course Mediterranean Healthy recipe is ready in 45 minutes and features lean beef mince or skewered beef, sweet potatoes, olive oil and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are golden and tender, stirring halfway through the cooking time.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the garlic cloves, finely chopped, and sauté until fragrant.
Add the lean beef mince (or skewered beef) to the pan, seasoning with salt and pepper to taste. Cook until browned and cooked through, about 8-10 minutes.
In a small bowl, mix the tahini with lemon juice and a pinch of salt to create a creamy dressing. Adjust the seasoning to taste and set aside.
Once the sweet potatoes are ready, assemble the bowl. Start with a base of arugula or mixed greens. Top with roasted sweet potatoes, cooked beef, and pickled turnips.
Drizzle the tahini lemon dressing over the assembled bowl and serve immediately.
Calories per Serving: 600
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