Sweet potato beef bowl
Roasted sweet potato with cumin beef, black beans, spinach and lime.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 676 kcal
- Protein
- 31.7 g
- Carbohydrates
- 59.2 g
- Fat
- 35.5 g
- Fiber
- 12.1 g
Per serving
- Calories
- 676 kcal
- Protein
- 31.7 g
- Carbohydrates
- 59.2 g
- Fat
- 35.5 g
- Fiber
- 12.1 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 1503.6 mcg
- C
- 18.7 mg
- E
- 4.9 mg
- K
- 202.5 mcg
- B9
- 211.4 mcg
- B12
- 2.5 mcg
- Fe
- 6.6 mg
- Ca
- 18.6 mg
- Mg
- 58.6 mg
- K⁺
- 1051.5 mg
- Zn
- 5 mg
Ingredients
- Sweet potato — 180 g
- Ground beef — 120 g
- Black beans — 30 g
- Spinach — 40 g
- Ground cumin — 2 g
- Chili powder — 2 g
- Sunflower oil — 10 g
- Lime — 8 g
- Cilantro — 3 g
- Table salt — 1 g
Cooking instructions
- Preheat the oven to 200°C.
- Soak the black beans overnight then rinse them.
- Cube the sweet potato and chop the cilantro.
- Boil the beans in water for 40 minutes until tender then drain.
- Toss the sweet potato with half of the oil and salt and roast for 25 minutes.
- Heat the remaining oil in a skillet and fry the beef with cumin and chili powder for 8 minutes.
- Stir in the beans and spinach and cook for 2 minutes.
- Spoon the sweet potato and beef mix into a bowl.
- Squeeze the lime over the bowl, sprinkle with cilantro and serve.