For the Potatoes:
- 3 medium sweet potatoes
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 2 tbsp. buckwheat flour
- 1 tbsp. olive oil
- Salt & pepper
For the Simple Chili:
- 1 lb. (450g) lean ground beef
- 1 tbsp. chilli flakes
- 1 can chopped tomatoes (14oz./400g)
- 6 fl. oz. (170ml) water
For the Garnish:
- 2 tbsp. coriander, chopped
- 1 avocado, mashed
Heat the oven to 420F (215C).
Wash the potatoes and cut them into wedges. Season the chopped potatoes with the garlic & onion powder, salt & pepper and sprinkle with buckwheat flour. Drizzle with olive oil and cover well by rubbing in.
Spread the potatoes on a baking tray, making sure they are not too close together. Bake in the oven for 40 mins, turning them halfway through.
While baking the potatoes, heat a non-stick pan over a medium-high skillet and add the ground beef. Cook for about 2-3 mins and season with chili flakes.
Add the chopped tomatoes, water and stir, reducing the heat to low. Simmer uncovered for about 20 mins, until most liquid evaporates.
Take the avocado, mash it into a paste until desired texture.
To serve, divide the potatoes between plates and top with chilli, mashed avocado and sprinkle with coriander.
(Serves 4) Nutrition per serving: 382 kcal / 16g Fat / 33g Carbs / 29g Protein