Sweet potato and bell pepper stir-fry
Colorful vegetables meet spicy mince: The sweet potato and pepper pan scores with fresh ingredients, a hearty taste and a short preparation time. Comfort food is that easy!
The Sweet Potato and Bell Pepper Stir-Fry with Ground Meat and Basil is a flavorful and balanced dish that combines the sweetness of sweet potatoes with the tangy, savory flavors of bell peppers and ground meat. The natural sweetness of the sweet potatoes complements the slight crunch and freshness of the bell peppers, while the ground meat adds richness and protein. The fresh basil brings an aromatic herbal note that ties everything together beautifully. It’s a great mix of textures and flavors that makes it so satisfying and delicious!
If you meant “gut” as in “good for the stomach,” this dish is also pretty nutritious! Sweet potatoes are high in fiber and vitamins, and the combination of meat and veggies makes for a well-rounded meal that’s easy to digest. |
Preparation time: 30 min. Level: easy
Ingredients 1 Avocado 1 Lime Salt Pepper 300 g Sweet potato 1red bell pepper 8 stems Basil 250 g Cherry 2 tbsp Olive oil 250 g mixed minced meat 1 tsp ground cumin 150 ml naturally cloudy apple juice Cayenne pepper Preparation Halve the avocado, remove the seeds and remove the flesh with a spoon. Halve the lime, squeeze out the juice of one half. Halve the second half of the lime again and set aside. Coarsely mash the avocado with lime juice. Season with salt and pepper. Peel and dice the sweet potato. Clean and wash the pepper and dice it as well. Wash the basil, shake dry and pluck off the leaves. Wash the cherry tomatoes, drain and cut in half. Heat the olive oil in a large pan. Fry the sweet potato cubes in it over medium heat for about 5 minutes. Add the minced meat and bell pepper and continue frying until the minced meat is crumbly. Add the tomatoes and cumin, toss briefly in the pan and deglaze with apple juice. Reduce without a lid. Mix in the basil, except for a few leaves. Season with salt, pepper and cayenne pepper. Serve the sweet potato and pepper pan with the remaining basil leaves, lime quarters and avocado dip. Nutritional values Per serving 1120 kcal 37 g protein 76 g fat 72 g carbohydrates |