FRASER ELISABETH TAN, PHD

Beef and Sweet Potato Bowls with Sriracha Mayo

This was a hit with Eric and Owen! 15-ish mins to chop the sweet potatoes, then 30 to roast them.

EF GF*

Ingredients

  • 1 1/2 lbs ground beef
  • 2 cups mixed frozen vegetables
  • 4 medium sweet potatoes, diced to 1/2”
  • 1 tbsp sesame oil (I used toasted)
  • 1 tbsp honey
  • 1/4 cup soy sauce
  • 2 tsp cornstarch
  • Salt and pepper
  • Olive oil for cooking

For the sriracha dressing:

  • 1 cup Greek yogurt or mayo
  • 1 tbsp sriracha
  • Juice from half a lime

Directions

  1. Preheat oven to 375°. Toss the diced sweet potatoes with olive oil and salt and pepper to taste. Spread the potatoes in an even layer on a sheet pan, then roast for 30 minutes, stirring halfway through.
  2. Meanwhile, heat a saucepan on medium with 1 tbsp olive oil. Add the ground beef, roughly break up into a single layer, and let brown and crisp on one side. Flip the pieces and let brown on the other side, then break up and cook until no pink remains.
  3. Add in the veggies and cook, stirring, for 1 minute.
  4. Mix the sesame oil, soy sauce, cornstarch and honey together until smooth, then add to the pan and cook for 1 minute.
  5. (Optional) To make the dressing, mix together the mayo or yogurt, sriracha and lime juice.
  6. Serve the beef and veggies over the potatoes drizzled with the dressing.

Notes

  • You can also use bottled sauces; we added fried shallots on top too.
  • Mix and match! Try different veggies, different sauce mix-ins!

Source: YouTube