Loaded Sweet Potatoes with Buttery Cabbage

Ingredients:

• 3 medium sweet potatoes

• 1 tablespoon extra-virgin olive oil

• 500g grass-fed beef mince

• 1 large brown onion, diced

• 2 garlic cloves, minced

• ¼ cup tomato paste

• 400g can diced tomatoes

• 400g can red kidney beans (can sub black beans)

• ½ teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon oregano

• ½ teaspoon sea salt

• ¼ teaspoon ground black pepper

• Cheese for grating and melting on top

• 1 tablespoon butter

• 2 cups red cabbage, shredded

• 1 spring onion, ends trimmed and diced

• Optional: Greek/coconut yoghurt to serve

Guacamole Ingredients:

• 1 large avocado (soft)

• 2 tablespoons of finely diced red onion

• 1 garlic clove, minced

• Squeeze of lime juice

Method:

1. In a large saucepan, boil the sweet potatoes until soft and tender, then drain completely onto paper towels (could take anywhere from 30-50-minutes depending on the size of the sweet potatoes)

2. Meanwhile pre-heat the oven to 180°C

3. Once the potatoes are draining, heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic, stirring and cooking until translucent

4. Add the beef mince to the pan, cooking and breaking up as you go

5. Add the paprika, cumin, sea salt, pepper, oregano and tomato paste to the mince and mix thoroughly

6. Add the tin tomatoes and red kidney beans and mix to combine, then turn the heat to low and let simmer for 15-20-minutes

7. Prepare a large oven-proof dish

8. Cut each sweet potato in half, length-ways, then scoop out some of the inner flesh of the potato and save for another dish/meal prep (I've found this makes the loaded tots not so “potatoe-y”)

9. Lay the sweet potatoes on the bottom of the baking dish, then scoop the beef and bean mixture evenly amongst each of them

10. Grate some cheese over the top, then transfer to the oven for 8-10-minutes, or until cheese is melted and golden

11. Meanwhile, heat the butter in a pan, then add the shredded purple cabbage and cook, stirring occasionally for around 5-minutes until its tender and caramelised

12. Make the guacamole by mixing all of the guacamole ingredients in a bowl

13. Remove the loaded sweet potatoes from the oven, then carefully transfer each into a shallow bowl

14. Scoop some of the buttery cabbage mixture to the side, add a dollop of guacamole and yoghurt, then sprinkle with the spring onions

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