Ingredients
- 2 teaspoons olive oil
- 6 tablespoons green onion, thinly sliced
- 1 pound 85%-lean grass-fed ground beef
- 1 large medjool date
- 1/2 cup beef stock (or beef bone broth)
- 3/4 cup canned tomato sauce
- 1 1/2 tablespoon tomato paste
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon yellow mustard
- pinch of red pepper flakes
- 4 medium sweet potatoes, baked
- Avocado, for garnish (optional)
Instructions
- In a large frying pan, heat up the olive oil on medium high. Add in the green onions and cook 1 minute.
- Add in the ground beef and cook until no longer pink, breaking it up as you cook it, about 5 minutes.
- While the beef cooks. Heat the date and beef stock up in the microwave until warm, about 30 seconds.
- Add the date and hot broth into a small food processor (mine is 3 cups) and blend until broken down. Add all the rest of the ingredients, up to the sweet potatoes, and blend until smooth.
- Once the beef is cooked, pour the sauce in and bring to a boil.
- Once boiling, reduce the heat to medium and simmer until the sauce has thickened, about 8-10 minutes.
- Spoon over the cooked sweet potatoes and add avocado, if desired
- DEVOUR!