Ingredients
3 medium sweet potatoes
2 tsp. garlic powder
1 tsp. onion powder
2 tbsp. buckwheat flour
1 lb. (450g) lean ground beef
1 tbsp. chili flakes
1 can (14 oz/400g) chopped tomatoes
6 fl oz. (170ml) water
2 tbsp. chopped cilantro
1 avocado, mashed
Directions
Preheat the oven to 420°F (215°C). Wash and cut the sweet potatoes into chips. Toss with garlic powder, onion powder, salt and pepper, and buckwheat flour. Drizzle with 1 tbsp olive oil. Spread the chips on a baking tray. Bake for 40 minutes, stirring after 20 minutes. While baking, heat a skillet over medium-high heat. Cook ground beef for 2-3 minutes until browned. Season with chili flakes. Add tomatoes and water. Simmer on low for 20 minutes until most liquid evaporates. Serve the chips topped with chili, mashed avocado, and cilantro.
omit avocado to reduce dietary fat
Makes 4 Servings
Nutrition
Calories:507kcal
Protein:24g
Carbs:33g
Fats:31g
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