NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

0.5 medium sweet potato

0.25 tbsp avocado oil

0.25 tsp sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

2 cups fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Toss with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.

• 5

  Drain any excess fat from the skillet, then stir in the minced garlic, minced ginger, sesame oil, and coconut aminos. Cook for 2-3 minutes until the sauce has thickened slightly and the beef is well-coated.

• 6

  Add the fresh baby spinach to the skillet and toss gently with the beef until the leaves are just wilted.

• 7

  Divide the roasted sweet potatoes into a bowl and top with the Korean beef and spinach mixture.

• 8

  Garnish with sliced green onions and sesame seeds before serving.