LIVING GLUTEN FREE
October 12, 2016
This dish gives a little kick to get our metabolisms firing, plus using the entire sweet potato is a great way to boost our fibre and vitamin A intake.
2 medium-sized sweet potatoes
1 tablespoon of extra-virgin olive oil
1 clove garlic, minced
1 spring onion, finely chopped
1 red chilli, finely chopped
1 teaspoon of hot dried chilli flakes
400g beef mince
250g tin four bean mix, drained and rinsed
400g tin diced tomatoes
1 teaspoon raw sugar
1/2 teaspoon cumin
1/2 carrot, finely diced
1/2 red capsicum, finely diced
spring onion, to garnish
2 tablespoons Greek yoghurt, to serve
Preheat the oven to 180C.
Place the sweet potatoes on a tray and pierce with several holes. Once the oven is warm, bake the sweet potatoes for 45 minutes.
In a large saucepan, soften the garlic and spring onion in the oil, over a medium heat.
Next, add the minced meat and stir continuously until browned.
Add half of the fresh chilli, and all of the remaining ingredients into the pan. Simmer over a medium-heat for 25 minutes, stirring occasionally.
Remove the sweet potatoes from the oven and split in half. Stuff each with half of the chilli con carne mix, then garnish with spring onion, the remaining chilli and a dollop of yoghurt.