NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 cup Sweet potato

0.5 cup Corn kernels

0 tsp Olive oil

0.25 cup Red onion

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized on the edges.

• 4

  While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the diced red onion to the skillet and sauté for 3-4 minutes until softened and translucent.

• 6

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and season with garlic powder, smoked paprika, sea salt, and black pepper.

• 7

  Cook the beef until thoroughly browned and no longer pink, then drain any excess rendered fat from the pan.

• 8

  Stir in the corn kernels and cook for an additional 3 minutes until the corn is heated through and slightly golden.

• 9

  Gently fold the roasted sweet potatoes into the beef mixture until well combined.

• 10

  Garnish the skillet with freshly chopped parsley and serve immediately.