These Pineapple Beef Bowls were super quick to make and were really delicious! They would be perfect to make on a busy weeknight since you can make the mango salsa ahead of time and the other ingredients can all be cooked in about 30 minutes! You can easily customize it to make it your own. Sub out the lean ground beef for ground chicken or ground turkey or add some spicy chopped jalapenos to your mango salsa. I liked this served over baby spinach but you could use spring mix or even rice.
- 3 medium sweet potatoes
- 2 tbsp avocado oil or olive oil
- 1/2 tsp salt
- 1 tbsp avocado oil or olive oil
- 1 lb lean ground beef (or ground turkey or chicken)
- 1 8oz can crushed pineapple in 100% juice (do not drain)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt
- 2 champagne mangoes or one large mango diced
- 2 avocados, diced
- 1 lime, juiced
- 1/4 tsp salt
- chopped cilantro *optional*
- chopped jalapeno *optional*
- baby spinach or spring mix
- rice or cauliflower rice
- hot sauce
Preheat your oven to 400 degrees F.
Combine your cubed sweet potatoes, avocado/olive oil and salt on a baking sheet. Toss well to evenly coat. Roast in the oven for 30 minutes, stirring once or twice. Remove from the oven and set aside.
Heat 1 tbsp oil in a large pan over medium-high heat. Add beef (chicken or turkey) and break into small chunks. Add cumin, garlic powder, chili powder and 1/2 tsp salt. Cook for 7-8 minutes or until meat is browned and cooked through. Turn down the heat to low and add the can of crushed pineapple, juice included. Stir to combine and leave in the pan to keep warm while you prepare everything else.
Combine cubed mango, avocado, lime juice and salt in a small bowl and stir to combine. Add your optional cilantro and chopped jalapeno to the bowl if you would like.
Place your baby spinach/spring mix/rice in your bowls and top with your roasted sweet potatoes, pineapple beef and mango salsa. Enjoy!!
Recipe from Real Food Whole Life