Oral Allergy Syndrome Friendly Beef and Sweet Potato Bowl

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Beef and Sweet Potato Bowl

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Ingredients

4 servings

For the roasted sweet potatoes

1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the rice

1 ½ cups long-grain white rice
3 cups water
¼ tsp salt

For the beef and kale

1 lb ground beef (85% lean)
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
4 cups curly kale, stems removed, leaves roughly torn

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp coconut aminos
1 tsp arrowroot starch

For serving

2 tbsp fresh parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer with space between pieces. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
2
While the sweet potatoes roast, combine the rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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