I had a pound of grass-fed ground beef in my fridge this week but just wasn't feeling a bolognese, burgers or any of the other go-to's I usually whip together, so I took to the web and came across this little gem from Juli at PaleoOMG I can never leave well enough alone so I made some tweaks—some out of personal preference, others out of a desire to use what was in my fridge. My point being, no need to follow this recipe to the T, just taste as you go along and add whatever veggies you might have! I know this isn't a work of photographic genius (i'm workin' on it), but it's delicious I swear! 



2 sweet potatoes - sliced into skinny sticks

1 lb grass-fed ground beef

3 cloves of garlic

2 carrots, finely chopped

2 celery stalks, finely chopped

1/2 yellow onion, finely chopped

1 zucchini, chopped

1 tbsp extra-virgin olive oil 

1 teaspoon red chili flakes

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon paprika

2 cups of tomato puree

1/2 tbsp grass fed butter

1 avocado 

sea salt and fresh cracked pepper to taste


Heat oven to 400. Bring a medium-sized pot of water to a boil. Add sweet potatoes to water and let cook for 2 minutes. Plunge into ice water to stop the cooking process. Dry and spread out on a large baking sheet that's been oiled with 1/2 tbsp olive oil. Bake fries for approx. 20 minutes, carefully tossing occasionally.

Meanwhile, heat 1/2 tbsp of olive oil in a large sauté pan, add chopped onion and simmer until translucent. Add garlic, celery and carrots and sauté another 5 minutes. Add ground beef and all spices except salt and pepper. When beef is almost browned, add tomato pureé and zucchini. Let simmer for 30 minutes or so, then add the grass-fed butter and salt and pepper to taste.

Broil the sweet potato fries for another 5-10 minutes, tossing halfway, until crispy. Coat with a little sea salt  before serving.

Plate the fries and top with your chili and a good helping of creamy avocado. I served mine with a giant helping of simple mixed greens, cucumber and an olive oil and apple cider vinaigrette.

Serves 3-4 (Or 2 with a leftover lunch if you're like us) 

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