with Roasted Peppers, Monterey Jack and Sour Cream
.
Allergens
Tags
Ground Beef
250 g
Sweet Potato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Tomato Sauce Base
2 tbsp
Sour Cream
86 mL
Southwest Spice Blend
6 g
Monterey Jack Cheese, shredded
0.5 cup
Lime
1 unit(s)
Green Onion
1 unit(s)
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan, over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers, onions, garlic and half the Southwest Spice Blend. Cook for 5-6 min, stirring often, until tender. Season with salt and pepper.
- Transfer to plate.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high. When hot, add beef and remaining Southwest Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add tomato sauce base. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with beef, add 1/4 cup (1/2 cup) water, veggies, half the lime zest, half the lime juice and sweet potatoes. Stir to combine.
- Cook for 3-4 min, stirring occasionally, until thickened. Season with salt and pepper.
- Add cheese. Cover the pan with a lid for 1-2 min, until cheese is melted.
- Meanwhile, to a small bowl, add sour cream, remaining lime zest and remaining lime juice. Stir to combine. Season with salt and pepper.
- Divide beef mixture between plates.
- Spoon sour cream over top and sprinkle with green onions.
- Squeeze a lime wedge over top.
770
kcal
Calories
45
g
Fat
18
g
Saturated Fat
59
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
760
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
with Chickpeas, Zucchini and Peppers
and Kale-Sweet Potato Mash
