Saucy Ginger Beef
Stuffed Sweet Potatoes
Let all your Paleo dreams come true with this simple yet powerful dish.
The best tender roasted sweet potatoes with sauce covered beef with all the garlic and ginger you can handle. Top it with a quick cucumber salad with fresh mint.
The combination of flavors – well, they just work. I love this midweek quick meal. Get home and roast the sweet potatoes. Then the ground beef and cucumber salad take less than 8 minutes to make. Dinner comes together rather quickly.
Paleo love.
Gluten free and dairy free meals do NOT have to be boring.
Having some key pantry staples will elevate your paleo meals.
Here is the short list of what’s in this meal AND what I always have in my kitchen.
- grass fed ground beef, frozen
- sweet potatoes
- cucumbers
- coconut aminos
- sesame oil
- red pepper flakes
- tapioca or arrowroot powder
- olive oil
- sea salt
The only things I had to buy fresh were…
- mint
- ginger
Another cucumber salad to make.
If you have been around here for a little bit you should know, I love making a simple cucumber salad.
I love a good hummus and adding in sun-dried tomatoes to my Herb Oil Chicken Naan Wraps with Sun-Dried Tomato Hummus – check out that cucumber salad on top.
The crunch from the cucumber is perfect in my, Sesame Pork and Cucumber Bahn Mi Style Sandwiches. And I just made, my Saucy Gochujang Chicken Bites, the other night. Delicious.
Make more sweet potato recipes
Saucy Ginger Beef Stuffed Sweet Potatoes with Mint Cucumbers
- Total Time: 50 minutes
- Yield: 2-3 1x
- Diet: Halal
Ingredients
- 2–3 medium to small sweet potatoes
- 1–2 teaspoons olive oil
- sea salt
- 2 teaspoons sesame oil, divided
- 1 medium shallot, small diced
- 1 lb. grass fed ground beef
- 1/2 teaspoon tapioca or arrowroot powder
- 1 heaping teaspoon garlic, minced
- 1 heaping teaspoon ginger, minced
- 1/2 cup coconut aminos
- 1 teaspoon sriracha hot sauce
- 1 small cucumber, small diced
- 1/4 teaspoon red pepper flakes
- 15 (or so) fresh mint leaves
Instructions
- Preheat your oven to 350F.
- Place the sweet potatoes on a baking sheet tray. Drizzle the olive oil on top of the potatoes and sprinkle with sea salt. Bake the potatoes for 40-45 minutes.
- When you have about 10 minutes left for the potatoes to bake, start making the saucy beef. Heat a skillet up over medium heat with 1 teaspoon of sesame oil in it. Add in the shallot and ground beef. Mix around while breaking up the beef. After 3 minutes of cooking time, sprinkle in the tapioca powder, garlic and ginger with the beef.
- Continue to cook until the ground beef is no longer pink. Turn the heat off and stir in the coconut aminos and sriracha hot sauce. Let sit until ready to serve.
- To make the mint cucumbers, mix together the diced cucumbers, red pepper flakes, a pinch of salt, 1 teaspoon sesame oil in a small bowl.
- When you are ready to serve, remove the sweet potatoes from the oven. Cut a slit down the center of the potato without cutting it into 2 pieces (it should just be a slit). Push the two sides together to form a well in the center of the potato.
- Spoon the beef mixture into the well of the potatoes. Top with some cucumbers and garnish with the mint.
- Prep Time: 5
- Cook Time: 45
- Category: beef
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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