grain-free • gluten-free • sugar-free
PREP TIME: 30 minutes
COOKING TIME: 35 minutes
- 2 lbs. ground meat
- 2 large sweet potatoes, peeled and cut into 1-inch thick half moons
- 1 32-oz. jar of tomato sauce (Rao’s is one of my favorites and is 21DSD compliant)
- 1 ½ Tbsp. Italian spice blend (I used Balanced Bites Spices)
- 2 cups fresh spinach, tightly packed
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 3 Tbsp. basil, sliced into thin ribbons (chiffonade)
- 2 Tbsp. cooking fat
- Sea salt
- Shaved parmesan cheese, optional for garnish (Levels 1 & 2 only)
Preheat the oven to 350ºF.
Add the sweet potatoes to a large pot and add enough water to cover the sweet potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
While the potatoes are cooking, add 1 Tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
In a medium skillet, add the remaining 1 Tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach; cook until wilted. Remove from heat.
When the meat is cooked through, add the jar of tomato sauce and mix to combine.
When the potatoes are done, drain and mash with a potato masher.
In a large casserole pan, layer the sweet potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
Before serving, garnish with basil and parmesan cheese and serve.
- You can use sweet potato noodles or zucchini noodles in lieu of sweet potatoes. Steam sweet potato noodles or zucchini noodles in a steamer basket and follow the remaining directions.
- You can also use russet potatoes instead of sweet potatoes.
Katie is enthusiastic about helping people maintain health and vitality through whole-foods based nutrition, customized supplementation, and wellness coaching. Katie is a graduate of Bauman College Holistic Nutrition and Culinary Arts. She is a certified Nutrition Consultant and is skilled in gluten-free and paleo-centered cuisines. She leads regular monthly 21-Day Sugar Detox groups. As a private Nutrition Consultant, she is focused on working one-on-one with clients to improve their digestion and balance their blood sugar through diet analysis, cooking and shopping instruction, and individualized dietary and nutrient recommendations. Katie has been following a paleo diet and has been gluten-free since 2012. She practices yoga and hikes. She is also a breast cancer survivor. She and her husband, Jim, live in Santa Clara, CA, with their dogs Jax and Molly. Katie can be reached at www.cleaneatingwithkatie.com or [email protected].