Dinner
Beef and sweet potato bowl
Beef, roasted sweet potato and a green salad
- Ready in 35 min
- 582 kcal
Suits: Balanced
Per serving
- kcal
- 582
- Protein
- 45 g
- Carbs
- 49 g
- Fat
- 24 g
Ingredients
- 180 g lean beef
- 220 g sweet potato
- 60 g lettuce
- 60 g avocado
- 6 ml olive oil
Method
- Heat the oven to 200°C (180°C fan). Peel the sweet potato, cut it into 2 cm cubes, toss with half the olive oil and a pinch of salt and spread out on a baking tray.
- Roast for 25–30 minutes, turning halfway, until tender and golden at the edges.
- About 10 minutes before the sweet potato is ready, pat the lean beef dry, rub with the rest of the olive oil and season with salt and black pepper. Sear in a very hot frying pan for 2–3 minutes on each side for medium, or longer if you prefer it well done.
- Rest the beef on a board for 5 minutes, then slice it thinly across the grain.
- Meanwhile, wash and tear the lettuce, and halve, stone, peel and slice the avocado.
- Divide the lettuce between bowls, add the sweet potato, beef and avocado and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens