Lean in 15 by Joe Wicks

Author:Joe Wicks [Wicks, Joe]
Language: eng
Format: epub
ISBN: 9781509800650
Publisher: Pan Macmillan UK

SWEET POTATO WITH CHILLI

Sweet potato is one of my favourite carb sources and when you combine it with a quick beef chilli, it’s a real banger. To make this Lean in 15, I use a microwave to cook the potato, but if you’d rather boil the sweet potato or bake it in the oven, go for it.

MAKE AHEAD

(the chilli not the sweet potato)

INGREDIENTS

1 sweet potato

2 tsp coconut oil

3 spring onions, finely sliced

250g reduced-fat (about 5%) beef mince

1 tsp ground cumin

1 tsp smoked paprika

2 tsp tomato puree

175g tinned kidney beans, drained and rinsed

100ml beef stock

1 tbsp full-fat Greek yoghurt

METHOD

Prick the sweet potato a couple of times with a fork, then blast it in the microwave at 900w for 5 minutes. Leave it to rest for 30 seconds and then blast it for a further 3–4 minutes. Set aside, loosely covered in foil, until needed.

Meanwhile, melt the coconut oil in a large frying pan over a high heat. Stir in the spring onions and beef and stir-fry for about 4 minutes, breaking up any chunks of mince as you go. When the meat is browned, sprinkle in the cumin and paprika and cook for 30 seconds before squeezing in the tomato puree. Stir-fry for another 30 seconds, then add the kidney beans and beef stock. Bring to a simmer and cook for 1 minute.

Split open the sweet potato and serve with the quick chilli – and some cooling yoghurt.

⋆ Serve with a big portion of your favourite greens such as spinach, kale, broccoli, mange tout or green beans.

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