NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz 93% lean ground beef

1 medium sweet potato

2 tbsp raw peanuts

1 cup fresh spinach

0.25 medium onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp crayfish powder

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into bite-sized pieces, toss with half of the avocado oil and a pinch of salt, then roast for 20 minutes until tender and golden.

• 3

  While potatoes roast, boil the raw peanuts in a small saucepan of water for 10 minutes, then drain and blend them with a splash of fresh water into a smooth paste.

• 4

  In a large skillet over medium heat, sauté the ground beef and diced onion with the remaining avocado oil until the beef is fully browned.

• 5

  Add the minced garlic, grated ginger, and the peanut paste to the skillet, stirring constantly to incorporate the flavors.

• 6

  Fold in the fresh spinach and crayfish powder, allowing the greens to wilt into the sauce for about 5 minutes.

• 7

  Add the shrimp to the skillet and cook for 3-4 minutes until they are pink, opaque, and cooked through.

• 8

  Season the stew with sea salt and black pepper, then serve the creamy Ndole over the roasted sweet potato cubes.