YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato and Grass-Fed Beef Bowl
Savor the vibrant flavors of tender grass-fed beef paired with herb-roasted sweet potato and fresh kale, enhanced by a drizzle of olive oil and a hint of red onion. This hearty bowl is perfect any time of day, offering a balanced blend of lean protein, nourishing veggies, and aromatic herbs.
INGREDIENTS
5 oz Grass-Fed Beef
100 g Sweet Potato
1 cup chopped Kale
1 tsp Olive Oil
1/4 cup sliced Red Onion
1 tsp Mixed Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, mixed herbs, salt, and pepper. Lay them on a baking sheet.
Roast the sweet potato in the oven for about 20-25 minutes, until tender and slightly caramelized.
While the sweet potato roasts, season the grass-fed beef with salt, pepper, and a sprinkle of mixed herbs.
In a skillet over medium-high heat, add the remaining olive oil and sear the beef for about 3-4 minutes per side or until cooked to your desired doneness. Let it rest before slicing thinly.
In a bowl, combine chopped kale and red onion. Lightly toss them together.
Assemble the bowl by layering the roasted sweet potatoes, fresh kale mixture, and sliced beef. Drizzle with any remaining pan juices or a touch more olive oil if desired.
Serve immediately while warm, and enjoy the hearty blend of flavors.