Calories per serve: 494
2 sweet potatoes, peeled and diced
0.5 kg. lean ground beef mince
1 capsicum, diced
10 cherry tomatoes, halved
1 avocado, sliced
2 green onions, chopped
6 cups mixed greens
1 tbsp. coconut oil
2 tbsp. chilli powder
1 tbsp. paprika
1/2 tbsp. cumin
1/2 tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
Fresh salsa (optional)
Sea salt and freshly ground black pepper
Preheat oven to 200 C.
In a large bowl, combine all the ingredients for the Mexican-style spices, season to taste and mix well.
Toss the diced sweet potatoes with half the spice mixture and the olive oil.
Place on a baking sheet and bake for 15 to 20 minutes.
Melt coconut oil in a pan over medium-high heat and cook the beef until browned, about 6 to 8 minutes.
Sprinkle the remaining spices on the beef, stir everything and cook for another 2 to 3 minutes; add 1/4 cup water if the meat is too dry.
Add the mixed greens to a salad bowl and top with the baked sweet potatoes, ground beef, capsicum, cherry tomatoes, avocado and chopped green onions.
Serve topped with fresh salsa if desired.
Recipe credit: Paleo Leap