4 years ago

Loaded Beef & Veggie Sweet Potatoes

Sweet potatoes are
transformed into a hearty main dish, topped with delicious seasoned ground beef
and vegetables.


  • 2-3 (approximately
    2 pounds) sweet potatoes
  • 1 pound ground
    beef, 92% lean grass-fed
  • ¾ cup white
    onion, chopped
  • ½ cup red bell
    pepper, chopped
  • 1 teaspoon Lunds
    & Byerlys Ground Cumin
  • ½ teaspoon Lunds
    & Byerlys Dried Oregano
  • 2 teaspoons Lunds
    & Byerlys Smoked Spanish Paprika
  • 1 teaspoon Lunds
    & Byerlys Turmeric Powder
  • ¼ teaspoon Lunds &
    Byerlys Sea Salt
  • 1 tablespoon California
    Olive Ranch Olive Oil
  • 1 cup dinosaur
    kale, chopped
  • ½ cup water
  • ¼ cup fresh
    tomatoes, finely chopped
  • ½ cup spicy
    Greek olive mix, found in our
    olive bar
  • 1 medium avocado


  1. Heat oven to
    400 F. With a fork, pierce sweet potatoes 4-5 times. Place on baking sheet
    lined with foil. Bake until tender, 45 minutes to 1 hour.
  2. In a large
    skillet, brown the ground beef on medium-high heat. Drain the fat. Add the
    onions, bell peppers, all the spices, salt and olive oil and sauté mixture for
    10 minutes.
  3. Add the kale
    and half cup of water and mix well. Simmer for 15 minutes.
  4. Add the
    tomatoes and olives and continue simmering for 5 minutes.
  5. Slice open
    sweet potatoes. Place beef mixture on sweet potatoes and top with avocado


360 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Sodium:
420mg Carbohydrate: 38g Fiber: 7g Sugars: 8g Protein: 19g

Nutrition content of
this recipe is calculated by a registered dietitian nutritionist. Due to
variations in ingredients and measurements, values are approximations.
Nutrients provided for this recipe represent values based on the best available
information. This information is not intended to treat or diagnose. Please
consult your physician for diet recommendations specific to your personal