Beef, Sweet Potato & Pepper Skillet

📝 Ingredients

• 800 g sweet potatoes (about 2 large)
• 600 g minced beef, 5% fat
• 2 peppers, 1 red and 1 yellow (about 350 g)
• 1 red onion (about 120 g)
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tsp smoked paprika + 1 tsp ground cumin
• 1 tbsp tomato paste
• 200 g plain skyr
• 15 g fresh chives
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Baking sheet + parchment paper
• Large frying pan
• Spatula
• Chopping board and knife
• Bowl
• 4 airtight containers

📖 Steps

1. Preheat the oven to 210 °C (200 °C fan). Peel the sweet potatoes and cut them into even 2 cm cubes so they all cook at the same rate.
2. On the tray lined with baking paper, toss the cubes with 1 tbsp olive oil, 1 tsp smoked paprika, salt and pepper. Spread them out in a single layer without overlapping: if crowded, they steam instead of roasting.
3. Roast for 25 to 30 minutes, turning halfway through, until tender in the middle (the tip of a knife goes in without resistance) and caramelised at the edges.
4. Meanwhile, deseed the peppers and cut them into 2 cm squares, slice the onion and chop the garlic. Heat the rest of the oil in the frying pan over a medium-high heat and cook the peppers and onion for 6 to 7 minutes, until tender and lightly coloured. Set aside.
5. In the same pan over a high heat, crumble in the minced beef and let it sear for 2 minutes without touching it so it browns, then break it up with a spatula and cook for another 3 to 4 minutes until no pink remains.
6. Add the garlic, the rest of the smoked paprika, the cumin and the tomato purée, and stir for 1 minute so the spices release their aroma. Return the peppers and onion, season with salt and pepper and stir for 1 more minute.
7. Make the sauce in the bowl: finely snip the chives and mix them into the skyr with the juice of the ½ lemon, a pinch of salt and some pepper. Taste: it should be fresh and slightly tangy.
8. Divide the sweet potatoes and beef with peppers between the 4 boxes, and the sauce between 4 small separate pots so it stays fresh. Leave to cool before sealing and store in the fridge: 4 days maximum.