Happy Tuesday everyone! Over the weekend my husband and I shared some culinary ideas and invented a dish that we will definitely be having more often. I enjoyed these after a long yoga session and as it was filling but didn’t weigh me down. After yoga I always crave something super “fresh”. Did I mention these are SUPER healthy?! Huge brownie points for this recipe. Special thank you to Matthew Tashjian for pitching in!
(paleo, gluten free)
Serves 2-4
Ingredients
- 2 1/2 teaspoons coconut oil or ghee
- 1 small red onion
- 2 cloves garlic
- 1/4 teaspoon cayenne pepper
- 3 /4 teaspoon salt
- 1 1/2 -2 tablespoons balti seasoning(or curry powder) *We use the Balti seasoning from Penzy’s Spices.
- 1 pound grass fed ground beef
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 2 teaspoons apple cider vinegar
- Garnish: green onion, serrano peppers, avocado, lime(optional)
- Boston lettuce to wrap
- 1/2 sweet potato, grated with a cheese grater
Process:
1. Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat.
2. Add onion and cook until translucent, about 7-10 minutes.
3. In a small bowl, combine Balti or curry powder, cayenne pepper, and salt. Once combined, add to the pan with the onions.
4. Crumble in the ground beef to the pan with the onions and seasonings. Cook until browned.
5. Push meat to one side of the skillet and then add broth, apple cider vinegar, and tomato paste. Stir everything and simmer for 8-10 minutes on medium-low heat. Sauce will be thickened by this point.
6. Let cool for 5 minutes before serving your wraps.
7. While beef is cooling, add the remaining coconut oil and shredded sweet potato to a medium-sized pan and saute with a bit of salt and pepper until wilted.
8. Add 2-3 tablespoons of meat to your lettuce, then sweet potato and optional garnishes.
9. Enjoy with some hot sauce if you’re feeling up for it 😉
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