Sweet Potato- Paprika- Pan
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 1 Avocado
- 2 TABLESPOONS Lime juice
- 300 g Sweet potato
- 1 red pepper
- 8 stems Basil
- 250 g cherry tomatoes
- 2 TABLESPOONS Olive oil
- 250 g Minced meat
- 1 TEASPOON Cumin, ground
- 150 ml Apple juice, naturally cloudy
Directions
- 1
Cut the avocado in half, remove the seeds, peel and mash finely with the lime juice using a fork. Season the dip with herbal salt.
- 2
Peel the sweet potato and cut into thin strips. Clean, wash and chop the pepper. Pluck the leaves from 8-10 stalks of basil. Wash the cherry tomatoes.
- 3
Fry the sweet potato in a pan with olive oil over a moderate heat. Add the minced meat and peppers and continue to fry until the minced meat is crumbly.
- 4
Add the tomatoes and cumin, toss briefly in the pan and deglaze with the apple juice. Let it boil down open. Mix in basil, season to taste with herbal salt, pepper and cayenne pepper. Arrange the sweet potato and pepper pan on the plates and place the dip on the side.
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