Red Meat Allergy Friendly Beef and Sweet Potato Bowl
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Learn more →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
- 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)
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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