I came across this recipe on a blog I follow called The Nourishing Cook and it was an instant hit! It starts with raw sweet potato that you need to cook in the skillet as well, but if you have cubed roasted sweet potato on hand (like I always do) it cuts the cooking time down dramatically. Another "cheat" I use on this recipe is having frozen chopped spinach on hand. A 15 minute meal!
Healthy Hamburger Helper (mom_of_4 comments in italics)
- 1 pound ground beef or other ground meat (preferably grass-fed)
- 2 Tablespoons coconut oil, bacon grease, tallow or lard (I used bacon grease, of course!)
- 1 large onion, chopped
- 2 medium sweet potatoes or yams, peeled and cubed (for SCD or the GAPS diet, use carrots instead, about 2 cups cubed) (this is where I pull out the leftover roasted sweet potato...)
- 2-3 cloves garlic, minced
- 1-2 Tablespoons coconut flour (see my resources)
- 6 large leaves chard, kale, spinach or other greens, chopped (about two cups measured chopped)
Preparation:1. Chop onions, sweet potato or yam (or carrots) and mince garlic.
2. Saute the onions in the oil first until lightly browned. Or you can saute until they are caramelized if you would like.
3. Add sweet potatoes (or carrots) and garlic and saute for about 5 minutes.
4. Make room in the center of the pan and plop in the hamburger. Brown the hamburger.
5. Meanwhile, cut up the greens (I have chard here).
6. Once ground beef is (mostly) browned, add the coconut flour. Mix and saute until the sweet potatoes are soft enough for your taste.
7. Add the chard to the pan once sweet potatoes are cooked. Only cook the hash 5 minutes or less with the chard in it, you don’t want to overcook it.
8. You’re done! And leftovers are yummy and easy to heat up too!
(A few dashes of soy sauce is the perfect condiment to round out the flavors in this dish. Even the kids loved it!)