By now, you might have realized the past few recipes I’ve been posting all have sweet potatoes in them. This is no exception. You can safely take that as a sign that I bought a bag of sweet potatoes from Costco. Even so, I had to give half the bag to my parents as there was no way I could consume them all in time, even with making different recipes and putting most of them in the freezer for later consumption.
You’ll notice I left out a few ingredients than what the recipe decreed. Yeah, if I don’t eat it, I don’t add it to my cooking. If you want to make it cheesy, simply top with cheddar cheese at the end and let it melt over the dish.
3 medium sweet potatoes, spiralized1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, chopped (I left it out)
1 celery stalk, chopped (I left it out)
1 pound grass-fed ground beef
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 1/2 cups chicken stock
1 cup crushed tomatoes (I left it out)
chopped tomatoes and green onion for garnish
salt and pepper to taste
- Heat extra virgin olive oil in a large skillet over medium-high heat; add onion, carrot and celery. Cook for 3 minutes until onion is translucent and veggies are softened.
- Increase heat to high and add ground beef. Cook for 5 minutes, breaking meat up as it cooks, until beef is browned and no longer pink. Add oregano, garlic powder, smoked paprika and chili powder. Season with salt and pepper to taste.
- Stir in the chicken stock and crushed tomatoes. Reduce heat to medium-low and bring to a simmer; add spiralized sweet potatoes and cook for another 10 minutes until sweet potatoes are slightly softened and sauce is reduced. Remove from heat and top with chopped tomatoes and green onions. Serve warm.