This dish is the perfect meal for a cool, Fall night! It's comfort food at its best. Not only do you get the sweetness from the potatoes in every bite, but you taste just a hint of spice from the Cayenne pepper and the underlying notes of nutmeg bounce on your tongue and scream AHHH FALL! It is simply delicious and so easy to make with only a few ingredients you probably already have in your house. Make a big batch and take it for lunch the next day. It also freezes really well so you can pull it out of the freezer for quick weeknight dinners! This is a very hearty and filling one pot meal.
Ingredients:
1 1/2-2 lbs of lean ground beef
3 medium sweet potatoes, peeled and chopped into small chunks
1 medium onion, chopped
3 cloves of garlic, minced
3 cups organic baby spinach (or any other greens you like)
2 tbsp. organic extra virgin coconut oil
2 tbsp. organic coconut flour
1 1/2 cups gluten free beef broth (I use Rachael Ray or Kitchen Basics)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. nutmeg
1/4 tsp. cayenne pepper (or more if you like it spicy)
Salt & pepper
1 1/2-2 lbs of lean ground beef
3 medium sweet potatoes, peeled and chopped into small chunks
1 medium onion, chopped
3 cloves of garlic, minced
3 cups organic baby spinach (or any other greens you like)
2 tbsp. organic extra virgin coconut oil
2 tbsp. organic coconut flour
1 1/2 cups gluten free beef broth (I use Rachael Ray or Kitchen Basics)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. nutmeg
1/4 tsp. cayenne pepper (or more if you like it spicy)
Salt & pepper
Directions:
1. Melt 1 tbsp. coconut oil over medium high heat and add the chopped onions. Cook for about 3-4 minutes until they slightly become brown.
2. Add in the sweet potatoes to the pan and on top of them, add the additional tbsp. of coconut oil. Cook for about 7-8 minutes, stirring often, until potatoes start to turn soft. Then add in the 3 cloves of minced garlic and stir and cook an additional 2 minutes.
3. Make space in the middle of the pan, and add in the ground beef. On top of the beef, add a good amount of salt & pepper, the garlic powder, onion powder, nutmeg, and cayenne. Cook and break the beef up into small pieces until it becomes brown and almost cooked through.
4. Add in the beef broth, cover the pan, and simmer over medium low for about 20 minutes or until the potatoes are tender, stirring occasionally.
5. Once the potatoes are cooked through, wilt in 3 cups of Spinach (you can also use kale or any other greens you like).
6. Once the spinach is incorporated, turn off the heat and serve!
Enjoy!
Xo
Melanie
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