Ingredients
4 (8-oz.) sweet potatoes
1 tablespoon extra-virgin olive oil, divided
1 cup chopped red onion
3/4 cup drained and chopped bottled roasted red bell peppers
4 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
10 ounces 90% lean ground sirloin
2 cups frozen steam-in-bag broccoli florets
1/4 cup chopped green onions
NUTRITION INFORMATION
calories 384
fat 10 g
satfat 2.7 g
monofat 4.8 g
polyfat 1.3 g
protein 18.7 g
carbohydrate 54 g
fiber 9 g
cholesterol 45 mg
iron 3 mg
sodium 476 mg
calcium 112 mg
sugars 13.1 g
How to Make It
Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.
Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently. Add garlic, and cook 3 minutes, stirring frequently. Stir in chili powder, 1/4 teaspoon salt, cumin, and ground red pepper. Add beef; cook 6 minutes or until browned, stirring to crumble.
Heat broccoli according to package directions; stir into beef mixture. Partially split potatoes lengthwise; fluff the flesh with a fork. Top potatoes evenly with beef mixture, remaining 1/4 teaspoon salt, and green onions.
Cooking Light DT
