Name: High Protein Meal Prep Super Simple | Loaded Beef & Potatoes
Ingredients: 1 kilo sweet potato; 2 brown or yellow onions; 5 cloves of garlic; 120 g baby spinach; 1 kilo (2.2 lb) lean beef mince or ground beef; 1 cup high protein or low-fat yogurt; 1 tbsp olive oil (for sweet potatoes); 1 tbsp olive oil (for beef); 2 tbsp Worcestershire sauce; smoked paprika (2 tsp); dried thyme (2 tsp); dried oregano (1 tsp); salt (to taste); cracked black pepper (to taste); 1/4 lemon (for juice)

Beef and Sweet Potato Hash

Step 1: Prepare the Sweet Potatoes [00:00]

Peel and slice 1 kilo of sweet potato in half, then cut into strips and dice into cubes.

Step 2: Season the Sweet Potatoes [00:55]

In a bowl, combine the diced sweet potatoes with 1 tbsp of olive oil, a pinch of salt, and 20 cracks of black pepper. Mix well.

Step 3: Roast the Sweet Potatoes [01:09]

Spread the sweet potatoes on a large tray and roast in an oven at 220° C (430° F) for 25 to 30 minutes, mixing halfway through.

Step 4: Prepare the Onions and Garlic [01:41]

Dice 2 brown or yellow onions and mince 5 cloves of garlic, separating one clove for the yogurt sauce.

Step 5: Make the Yogurt Sauce [02:23]

In a bowl, mix the reserved garlic clove with 1 cup of yogurt, juice from 1/4 lemon, a touch of salt, and 10 cracks of black pepper. Combine and refrigerate.

Step 6: Cook the Onions [03:09]

In a large pan over medium-high heat, add 1 tbsp of olive oil. Once hot, add the diced onions and sauté for 3 to 4 minutes until golden and translucent.

Step 7: Add Garlic and Beef [03:28]

Add the grated garlic and 1 kilo of lean beef mince to the pan. Season with salt and 10 cracks of black pepper. Cook for 6 to 8 minutes until browned.

Step 8: Season the Beef [03:59]

Add 2 tsp of smoked paprika, 2 tsp of dried thyme, 1 tsp of dried oregano, and 2 tbsp of Worcestershire sauce. Mix and cook for 1 minute.

Step 9: Add Spinach and Sweet Potatoes [04:17]

Add 120 g of washed baby spinach to the beef mixture and cook until wilted. Then, gently fold in the roasted sweet potatoes.

Step 10: Serve [05:00]

Portion the mixture into containers (about 500 g each) and top with 45 g of the yogurt sauce. Optionally garnish with flat-leaf parsley. Let cool for 20 minutes before sealing containers. Store in the fridge for up to 4 days or freeze for up to 3 months.