Food Therapy recipe
High Protein Sweet Potato Bowl
Ingredients
For the Sweet Potato:
1 large sweet potato, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon dried thyme
For the Beef:
300 grams lean ground beef or finely diced beef, 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
For the Toppings:
100 grams grated mozzarella or cheddar cheese, 1 medium tomato, ¼ small red onion, 1 ripe avocado
For the Yogurt Sauce:
150 grams strained yogurt, 1 tablespoon lemon juice, 1 small garlic clove, 1 tablespoon water, 1 small pinch salt, 1 small pinch black pepper
1 large sweet potato, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon dried thyme
For the Beef:
300 grams lean ground beef or finely diced beef, 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
For the Toppings:
100 grams grated mozzarella or cheddar cheese, 1 medium tomato, ¼ small red onion, 1 ripe avocado
For the Yogurt Sauce:
150 grams strained yogurt, 1 tablespoon lemon juice, 1 small garlic clove, 1 tablespoon water, 1 small pinch salt, 1 small pinch black pepper
Method
1. Preheat the Oven
Preheat the oven to 200°C using conventional top and bottom heat. Line a baking tray with parchment paper.
2. Cut the Sweet Potato
Wash and dry the sweet potato thoroughly. Cut it in half lengthwise.
3. Score the Surface
Using a knife, make shallow crosshatch cuts across the cut surfaces of the sweet potato halves. Do not cut too deeply. This helps the oil and seasonings penetrate the flesh.
4. Season the Sweet Potato
Drizzle the cut surfaces with olive oil. Sprinkle evenly with salt, black pepper, paprika, and dried thyme.
5. Begin Roasting
Place the sweet potato halves on the prepared tray with the cut sides facing down. Roast in the preheated oven for approximately 25 minutes.
6. Finish Roasting
Carefully flip the sweet potato halves over. Continue roasting for another 10–15 minutes, or until the flesh is tender and can be easily pierced with a fork.
7. Cook the Beef
While the sweet potato is roasting, heat the olive oil in a large frying pan over medium-high heat. Add the beef and break it into small pieces with a spatula.
8. Season the Beef
Add the salt, paprika, ground cumin, garlic powder, and black pepper. Cook for approximately 7–8 minutes, stirring occasionally, until the beef is fully cooked and lightly browned.
9. Prepare the Vegetables
Dice the tomato into small cubes and finely chop the red onion. Cut the avocado in half, remove the pit, and slice the flesh.
10. Prepare the Yogurt Sauce
Combine the strained yogurt, lemon juice, crushed garlic, water, salt, and black pepper in a small bowl. Mix until smooth. The sauce should be thick but pourable.
11. Mash the Sweet Potato
Transfer the cooked sweet potato halves to a large serving plate or bowl. Gently mash the flesh with a fork and smooth the surface.
12. Add the Cheese
Sprinkle the grated mozzarella or cheddar evenly over the hot sweet potato. The heat from the potato will allow the cheese to melt slightly.
13. Add the Beef
Divide the seasoned beef evenly over the cheese layer.
14. Add the Vegetables
Top the beef with the diced tomato and finely chopped red onion. Arrange the avocado slices in the center or along the side.
15. Add the Sauce
Drizzle the yogurt sauce over the ingredients and serve immediately while warm.
Preheat the oven to 200°C using conventional top and bottom heat. Line a baking tray with parchment paper.
2. Cut the Sweet Potato
Wash and dry the sweet potato thoroughly. Cut it in half lengthwise.
3. Score the Surface
Using a knife, make shallow crosshatch cuts across the cut surfaces of the sweet potato halves. Do not cut too deeply. This helps the oil and seasonings penetrate the flesh.
4. Season the Sweet Potato
Drizzle the cut surfaces with olive oil. Sprinkle evenly with salt, black pepper, paprika, and dried thyme.
5. Begin Roasting
Place the sweet potato halves on the prepared tray with the cut sides facing down. Roast in the preheated oven for approximately 25 minutes.
6. Finish Roasting
Carefully flip the sweet potato halves over. Continue roasting for another 10–15 minutes, or until the flesh is tender and can be easily pierced with a fork.
7. Cook the Beef
While the sweet potato is roasting, heat the olive oil in a large frying pan over medium-high heat. Add the beef and break it into small pieces with a spatula.
8. Season the Beef
Add the salt, paprika, ground cumin, garlic powder, and black pepper. Cook for approximately 7–8 minutes, stirring occasionally, until the beef is fully cooked and lightly browned.
9. Prepare the Vegetables
Dice the tomato into small cubes and finely chop the red onion. Cut the avocado in half, remove the pit, and slice the flesh.
10. Prepare the Yogurt Sauce
Combine the strained yogurt, lemon juice, crushed garlic, water, salt, and black pepper in a small bowl. Mix until smooth. The sauce should be thick but pourable.
11. Mash the Sweet Potato
Transfer the cooked sweet potato halves to a large serving plate or bowl. Gently mash the flesh with a fork and smooth the surface.
12. Add the Cheese
Sprinkle the grated mozzarella or cheddar evenly over the hot sweet potato. The heat from the potato will allow the cheese to melt slightly.
13. Add the Beef
Divide the seasoned beef evenly over the cheese layer.
14. Add the Vegetables
Top the beef with the diced tomato and finely chopped red onion. Arrange the avocado slices in the center or along the side.
15. Add the Sauce
Drizzle the yogurt sauce over the ingredients and serve immediately while warm.