Pineapple Beef over Sweet Potato with Mango Avocado Salsa

When I make the weekly menus in our house, it's not just ME doing all the work. Phil gets a say in what we have each week, so you all have HIM to thank for this one. You see, I'm not really a fan of mango (except for mango with sticky rice in Thailand) but when he suggested this one, I was willing to branch out and try some new flavors! Needless to say, I'm very glad I did!

Ingredients:

• 3-4 sweet potatoes, peeled and diced
• olive oil
• salt
• 1lb lean ground beef
• 8oz can crushed pineapple
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1 large mango, diced
• 1 avocado, diced
• 1 lime, juiced
• 1/4 tsp salt
• fresh cilantro (optional)
• baby spinach

 

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Instructions:

1. Heat the oven to 400.

2. Toss the sweet potato with olive oil and salt. Put on a lined baking sheet and bake for 15 minutes. Stir and then roast for another 15 minutes longer (or until golden brown and tender)

3.  Heat approx. 1 tbsp olive oil in a large saute pan. Add the beef and stir to break it into small chunks (about 5-8 minutes). While cooking, add the cumin, garlic powder, chili powder, red pepper flakes, and salt. Drain the fat once the meat is cooked.

4. Add the pineapple to the beef and stir to incorporate. Turn the heat down to low to keep the meat warm until you are ready to serve. 

5. Meanwhile, in a bowl, combine the mango, avocado, lime juice, salt, and cilantro. Set aside.

6. In the last minute before you serve, throw 2 generous handfuls of baby spinach into the beef mixture and stir. You want the spinach to wilt just slightly, but still have some crunch. 

7. To serve, assemble as follows: sweet potatoes, beef/pineapple/spinach mixture, topped with mango-avocado salsa