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Loaded sweet potato with spiced beef and beans
Makes 4 servings
693 kcal · 40g protein · 66g carbs · 31g fat per serving
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🛒 Ingredients
- 160g black beans, tinned, drained
- 1 chilli powder, to taste
- 40g mature cheddar, grated
- 1 cumin, to taste
- 800g sweet potatoes
- 600g beef mince (5% fat), 5% fat
- 100g avocado
- 1 (~0g) salt, to taste
- 1 (~0g) black pepper, to taste
- 1 smoked paprika, to taste
- 160g sweetcorn, tinned, drained
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Instructions
- Preheat your oven to 180°C (360°F). Allow about 10 minutes for it to come to temperature.
- Place the sweet potatoes in an oven-safe dish and bake at 180°C (360°F) for approximately 50 minutes, until completely soft when pierced with a skewer or knife.
- Heat a large pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over. This takes around 8–10 minutes.
- Add the smoked paprika, cumin, and chilli powder to the browned beef and stir to coat. Add the drained sweetcorn and black beans. Season with salt and pepper, stir everything together, and cook for a further 1 minute until warmed through.
- Once the sweet potatoes are baked, slice each one open lengthways. Spoon the spiced beef mixture evenly over each potato. Top with the avocado and grated cheddar, then portion into meal-prep containers.
Creamy gochujang gnocchi with ground beef
Makes 4 servings
556 kcal · 33g protein · 49g carbs · 25g fat per serving
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🛒 Ingredients
- 1 cup (~226g) low fat cottage cheese
- 0.5 tsp (~1g) black pepper
- 2 whole (~30g) scallion, sliced, for topping
- 1 tbsp (~17g) white miso paste
- 2 tbsp (~30g) water, for beef seasoning
- 2 tbsp (~36g) gochujang
- 1 tbsp (~9g) sesame seeds, toasted, for topping
- 4 clove (~12g) garlic, crushed
- 1 tbsp (~14g) toasted sesame oil
- 2 tsp (~4g) ginger, minced
- 1 lb (~454g) gnocchi
- 2 tbsp (~32g) balsamic vinegar
- 0.25 cup (~59g) water, for sauce
- 1 tsp (~3g) gochugaru, Korean chili flakes, for topping
- 2 tbsp coconut aminos
- 1 lb (~454g) extra lean ground beef
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Instructions