Ingredients

• 1 pound lean ground beef
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 5 cups packed kale, tough stems removed, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup low-sodium beef broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions

1. 1.Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the cooked beef aside.
2. 2.In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
3. 3.Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
4. 4.Add the diced sweet potatoes to the skillet. Pour in the low-sodium beef broth, bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until sweet potatoes are tender-crisp.
5. 5.Return the cooked ground beef to the skillet. Add the chopped kale, stirring it in batches if necessary, until it wilts down into the mixture. Continue to cook for 3-5 minutes, or until the kale is tender.
6. 6.Season with salt and black pepper to taste. If desired, stir in 1 tablespoon of fresh lemon juice for a bright finish. Serve hot and enjoy this healthy, balanced, and delicious meal.

Nutrition Information

Why this recipe