Sweet Potato & Kale Ground Beef Bowl with Pine Nuts

Ingredients

• 2 sweet potatoes (medium)
• 2 cup unsalted chicken bone broth, stock, or water (Use one of the listed options.)
• 2 second cooking oil spray
• 1 lb ground beef (93/7 recommended if watching calories; otherwise 85/15.)
• 1 bunch lacinato kale (large bunch; ideally with a thin center stalk)
• 1 lemon (Squeeze for juice.)
• 0.5 jar roasted red peppers packed in water (From a 16 oz (450 g) jar; finely diced.)
• 0.25 cup toasted pine nuts
• Diamond Crystal kosher salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Slice the sweet potatoes very thinly so they cook quickly.

2. 2

   Put the sliced sweet potatoes in a pot with the chicken bone broth, stock, or water. Boil until tender; the source does not specify a cooking time.

3. 3

   Cook the ground beef in a skillet until done. The source does not specify the cooking method or timing.

4. 4

   Mash or blend the cooked sweet potatoes with some of their cooking liquid to make a purée.

5. 5

   Finely chop the kale and finely dice the roasted red peppers.

6. 6

   Add the chopped kale, diced roasted red peppers, and toasted pine nuts to the sweet-potato purée and ground beef, then combine into bowls.

7. 7

   Season simply with salt and black pepper, then finish with a squeeze of lemon.

Notes

The source gives an ingredient list and a brief spoken overview, but not a full method. It does not specify how to cook the beef, when to incorporate the kale, exact cooking times, or whether the ingredients are combined or arranged separately in the bowl; these details are not fully established.

Nutrition per serving

• main
• weeknight
• high-protein
• gluten-free
• beef
• sweet potato
• meal prep
• stovetop