Sweet Potato with Beef Mince & Spinach
with feta yogurt and almonds- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Noten
- Sesamzaad
- May contain traces of allergens
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
This recipe provides 280g vegetables per portion.
Ingredients
225 g
Sweet potato
1 piece
Onion
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
25 g
Feta
(Contains: Melk (inclusief lactose))
50 g
Organic low-fat yogurt
(Contains: Melk (inclusief lactose))
70 g
Corn
100 g
Spinach
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Halve sweet potato lengthways, transfer to an oven dish and drizzle with olive oil (see Tip).
- Roast for 20 - 25 minutes in the oven.
Tip: If you want to save time you can also prepare the sweet potato in the microwave. Pierce with a fork, then transfer to a plate, and put in the microwave for 8 - 12 minutes (900 - 1000W). Turn it over halfway through. When done, wrap in aluminium foil and set aside for 10 minutes.
- Chop the onion into half rings.
- Roughly chop the almonds.
- Heat a large clean frying pan over high heat. Toast the almonds until golden brown. Remove from the pan and set aside.
- Heat the olive oil in the same frying pan over low heat and fry the onion, beef mince, BBQ spice rub, and Mexican-style spices for 3 - 4 minutes, separating the mince as you do so.
- Mix the feta and the yogurt in a bowl and season with salt and pepper to taste.
- Drain the corn.
- Gradually add the spinach to the mince, tearing it directly into the pan.
- Cut the sweet potato in half lengthways and transfer to deep plates.
- Serve the spinach, beef and corn over the top.
- Drizzle over the feta yogurt and garnish with the almonds.
