NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 medium sweet potato

0.5 tsp olive oil

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

1 cup fresh spinach

0.25 cup kimchi

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp gochugaru

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into uniform 1/2-inch cubes to ensure even cooking.

• 3

  Toss the sweet potato cubes with olive oil, sea salt, and black pepper on the baking sheet, then roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While the potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it into small crumbles with a wooden spoon.

• 5

  Cook the beef until fully browned, then stir in the minced garlic, grated fresh ginger, and gochugaru for an aromatic base.

• 6

  Pour in the coconut aminos and toasted sesame oil, stirring constantly for 2 minutes to allow the flavors to meld and glaze the beef.

• 7

  Add the fresh spinach to the skillet and sauté for 1 minute until the leaves are just wilted but still bright green.

• 8

  Divide the roasted sweet potatoes into bowls, top with the savory beef and spinach mixture, and finish with a side of kimchi and a sprinkle of sesame seeds.