Preheat oven at 375.
Chop, dice and mince all veggies and garlic. Saute all veggies with coconut oil til about fork tender. Remove from pan for later. In same pan brown the ground beef, top with taco seasoning mix.
Peel 5 cups sweet potatoes and grate. Set in a large mixing bowl. With 1/2 cup coconut oil, pour over shredded sweet potatoes and toss. Sprinkle on top with onion powder, chili powder and ground coriander. Mix together.
Add back to pan with ground beef, the cooked veggies and diced tomatoes. Mix and cook for 3 minutes. Transfer this veggie and meat mixture to 9x13 pan. Top with seasoned, shredded potatoes, cover with foil and bake at 375 for 20-30 minutes til sweet potatoes have browned and crisped up a bit. To serve top with avocado and maybe hot sauce on the side.
For leftover, top with a runny fried egg, will make a great breakfast too with the egg.
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|Serving Size: 1 Serving (1352g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 381 (50%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 77.1mg||24 %|
|Sodium 556.4mg||19 %|
|Potassium 3459.2mg||91 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 51.7g|
|Protein 33.5g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 759
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