Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Unable to load
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 avocados, diced
- 1 long red chilli, thickly sliced into rounds
- 1/2 cup fresh coriander
- 1 red onion, finely chopped
- 2 medium sweet potatoes, thinly sliced
- 2 truss tomato, seeded and chopped
- 1 lime juiced
- 1teaspoons ground cumin
- 1teaspoons smoked paprika
- 500grams beef mince
- 400grams can diced tomatoes
- 3tablespoons organic coconut oil, melted
- 1tablespoons tomato paste
- 6teaspoons coconut yoghurt
Method
Step 1 of 4
Preheat oven to 220°C fan-forced. Place sweet potato slices in a large bowl with 1 tablespoon of the melted coconut oil. Toss to coat. Place slightly overlapping among two baking paper-lined oven trays. Roast for 18-20 minutes or until edges are crisp and cooked through.
Step 2 of 4
Meanwhile, heat remaining coconut oil in a large sauté pan. Add red onion, chilli and spices. Cook, stirring, until onion is soft. Add mince, breaking up with back of a spoon, cook, stirring, until juices have evaporated and mince is browned. Stir through tomato paste, then canned tomatoes and 1/2 cup of water. Bring to boil, simmer for 10-15 minutes or until liquid has almost evaporated. Season.
Step 3 of 4
Combine avocado, lime juice and coriander in a medium bowl and season.
Step 4 of 4
Arrange sweet potatoes around a serving plate. Spoon over some of the meat sauce. Spoon over avocado mixture, scatter with fresh tomato and serve with coconut yoghurt. Tip 1: Leftovers can be used to fill chia wraps for lunch. Tip 2: Swap beef mince for chicken mince. Tip 3: Swap coconut yoghurt with sour cream.
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.