Sweet Potato and Beef Salad Bowl
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Sweet Potato Mix
- 800 grams sweet potato, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic pwoder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Beef Mixture
- 600 grams beef mince
- 1 tablespoon olive oil
- 1 tablespoons taco seasoning
- ¼ cup water
Salad Mixture
- ½ iceberg lettuce, thinly shredded
- 1 red onion, chopped
- 2 tomatoes, diced
- 5 pickles, chopped
Burger Sauce
- 100 grams mayonnaise
- 80 grams tomato sauce
- 30 grams American mustard
- 1 teaspoon smoked paprika
- 20 grams pickle juice
Instructions
- Dice the sweet potato into small cubes. Place into a bowl with the oil, garlic powder, paprika, salt and pepper. Toss to combine. Spread the sweet potato out on a baking tray and bake at 200 °C for 25-30 minutes, until golden.
- For the burger sauce, combine all the sauce ingredients in a small bowl and stir until thoroughly combined. Set aside.
- Toss the salad ingredients together in a large bowl. Set aside.
- Heat a large frypan over medium-high heat. Add the olive oil and beef mince. Use the back of a spoon to break the beef apart. Cook until the beef is browned all over. Add the taco seasoning and water, reduce the heat to low and simmer until all the liquid has evaporated.
- Divide the potatoes and beef between four bowls. Top with a generous serving of the salad and then drizzle over the sauce.