Loaded Sweet Potato Beef Mince Bowls

Ingredients

• 500 gpremium beef mince
• 600 gorange kumara, 2 medium-large kumara
• 80 gbrown onions, brown onion, finely diced
• 15 gcrushed garlic, crushed
• 20 gtomato puree
• 5 gsmoked paprika, smoked paprika
• 0 gground cumin
• 0 gchilli powder, adjust to taste
• 0 gdried mixed herbs
• 5 giodised table salt, divided
• 0 gground black pepper
• 100 gred onion, thinly sliced
• 30 mlred wine vinegar
• 20 ghoney, divided
• 100 gfat-free greek yoghurt
• 5 greduced-fat grated tasty cheese
• 30 gavocado, diced
• 0.5fresh coriander, fresh coriander
• 1limes, juiced

Method

1. 1

   Bake the kumara: Heat the oven to 210°C fan. Scrub and dry the kumara, prick with a fork, season with smoked paprika, garlic powder, salt and pepper, then bake for 45–55 minutes until completely soft.

2. 2

   Quick-pickle the red onion: Thinly slice the red onion. Mix the red-wine vinegar, hot water, honey and salt, add the onion and leave for at least 20 minutes while the kumara cooks.

3. 3

   Cook the beef: Brown the lean beef mince in a large non-stick pan over medium-high heat, breaking it up as it cooks. Add the brown onion and cook for 2–3 minutes, then add garlic, tomato puree, smoked paprika, cumin, chilli powder, mixed herbs, salt and pepper. Add a splash of water and cook for 1–2 minutes until juicy and well seasoned.

4. 4

   Mix the topping: Stir a little salt and lime juice into the Greek yoghurt if desired.

5. 5

   Assemble: Split the hot kumara down the middle and fluff the flesh with a fork. Add half the beef mixture to each, followed by the Greek yoghurt, a small amount of cheese, avocado, pickled red onion and coriander. Finish with a drizzle of honey and a squeeze of lime.