Lifestyle

Mindful Chef’s healthy recipe of the week: chipotle beef meatball & sweet potato bowl



Made with 100% grass-fed beef straight from Yorkshire, these spicy meatballs are lean, flavourful and spiked with chipotle.

The perfect amount of smoke and chilli to go with mellow avocado and sweet potato.

564 calories • 42g carbs • 28g fat • 38g protein

Recipe for two people, halve the ingredients for one person

Ingredients

120g tenderstem broccoli

180g cherry tomatoes

1 avocado

1 lime

1 tsp ground coriander

200g sweet potato

2 garlic cloves

2 spring onions

2 tsp chipotle paste

2 x 150g beef mince

4 tsp oil

Method

1. Preheat the oven to 200C / gas mark 6. Keeping the skin on, thinly slice the sweet potato.

2. Place the sweet potato on a baking tray and drizzle with 1 tsp oil and sprinkle with a pinch of sea salt. Place in the oven for 20-25 mins, turning halfway through.

3. In a bowl, mix together the beef mince, ground coriander and half of the chipotle paste with a pinch of sea salt and black pepper. Form the mix into 16 small balls. Heat a medium-sized frying pan with 1 tsp oil on a medium heat and cook the meatballs for 10-15 mins, turning occasionally until golden brown and cooked through. Remove from the pan, cover and keep warm.

4. Meanwhile, to make the tomato salsa; slice the cherry tomatoes into quarters and finely slice the spring onions, removing the root ends. Place into a bowl with half of the juice from the lime.

5. Finely slice the garlic and slice the tenderstem in half widthways. Heat the same pan with 1 tsp oil on a medium heat and cook the garlic and tenderstem for 3 mins, add a splash of water to the pan, place a lid on and cook for another 1-2 mins until tender.

6. Peel and de-stone the avocado and thinly slice. In a small bowl, mix the remaining chipotle with the remaining lime juice and 1 tsp olive oil.

7. Place the sweet potato in two warm bowls alongside the avocado, tomato salsa and tenderstem. Spoon the meatballs into the middle and drizzle over the chipotle sauce.



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