Mexican Beef and Pork Bowl
Prep time: 5–10 minutes
Cook time: 35 minutes
Serves: 4
Ingredients
- 1kg imperfect sweet potatoes, washed and cut into 2–3cm pieces
- 500g beef and pork mince
- 2 imperfect avocados, cut into medium pieces
- 200g snacking tomatoes, halved
- 250g cottage cheese
From the Pantry
- 2 tbsp olive oil
- 2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp Mexican spice mix
Method:
- Preheat the oven to 225°C.
- Place the imperfect sweet potato on a lined baking tray. Season with 1 tsp salt, 1 tsp of the Mexican spice mix and a pinch of pepper. Toss well, then roast for 35 minutes, or until golden brown and cooked through.
- Heat a large frying pan over high heat. Drizzle with 1 tbsp olive oil, add the mince and cook for 5 minutes, breaking it up with a wooden spoon as it browns.
- Add the remaining Mexican spice mix, 1 tsp salt and a pinch of pepper. Reduce the heat to medium and cook for a further 10 minutes.
- Divide the roasted sweet potato between bowls. Top with the mince, imperfect avocado and tomatoes, then finish with cottage cheese. Serve immediately.
Note:
For extra freshness, add a squeeze of lime or a little chopped coriander before serving.
