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Time to make: 30 minutes

Serves: 4

Ingredients:

• 2 sweet potatoes, diced 
• 2 tbsp extra virgin olive oil 
• 1 tsp sweet paprika 
• 1 tsp dried oregano 
• Sea salt & black pepper 
• 500g (17oz) beef mince
• 2 tbsp taco seasoning 
• 2 tbsp tomato paste
• 400g (14.1oz) tin lentils, rinsed & drained

To serve: 

• 4 cups baby spinach, shredded
• 1 cup cottage cheese
• 1 avocado, diced
• 6 baby cucumbers, diced
• 2 tbsp hot honey
• 1 lime
• ¼ red onion, finely sliced, optional

Method: 

Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper. 

Spread the sweet potato chunks onto the baking tray. Pour the extra virgin olive oil on top followed by the paprika and oregano. Sea with sea salt and black pepper and toss together. Baked in the preheated oven for 25 minutes. 

Heat a splash of olive oil in a non-stick frying pan over a medium high heat. Add the beef mince and use a wooden spoon to break it up whilst browning the mince. Add in the taco spice mix and tomato paste. Stir to mix together. Cook for 5 minutes before stirring through the drained lentils. Remove from the heat. 

To serve, divide the sweet potato and shredded baby spinach between four serving bowls. Top with the mince, avocado, cucumber, and cottage cheese. Finish with some hot honey, lime juice, and red onion slices, if using.