Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes
+ baby spinach salad

Name: Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 lb Lean ground beef; 1 tsp Garlic powder; 1/2 tsp Dried oregano; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 cloves Garlic, minced; 1 Onions, diced; 2 stalks Celery, diced; 1 1/2 Tbsp Cooking oil; 1/3 tsp Dried basil; 2 Tbsp Tomato paste; 1 can Crushed tomatoes (28 oz / 794 g can); 1/4 cup Red wine (opt); 1 1/2 cups Frozen peas and carrots; ~3 cups Leftover roasted sweet potatoes ((made on Monday)); 1 1/2 Tbsp Balsamic vinegar; 2 tsp Dijon mustard; 2 tsp Maple syrup; 2 Tbsp Cooking oil; to taste Salt and pepper; 4 oz Baby spinach

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes

We use frozen veggies to create a hearty homemade meat sauce. Spooned over leftover roasted sweet potatoes, you have a super quick dinner on your hands.
Smarts: Don't knock frozen veggies - they can save prepping time and are usually very fresh and economical.

Dependency

Skillet Salmon with Pan Sauce

Ingredients

Metric

Servings:

Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes:

Lean ground beef - 3/4 lb
Garlic powder - 1 tsp
Dried oregano - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic - 3 cloves , minced
Onions - 1 , diced
Celery - 2 stalks , diced
Cooking oil - 1 1/2 Tbsp
Dried basil - 1/3 tsp
Tomato paste - 2 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Red wine (opt) - 1/4 cup
Frozen peas and carrots - 1 1/2 cups
Leftover roasted sweet potatoes - ~3 cups ((made on Monday))

Baby Spinach Salad with Balsamic Vinaigrette:

Balsamic vinegar - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Cooking oil - 2 Tbsp
Salt and pepper - to taste
Baby spinach - 4 oz

Prep

Ground beef - Season ground beef with garlic powder, oregano, salt, and pepper. (Can be done up to 1 day ahead)
Garlic / Onions / Celery - Prep as directed. (Can be done up to 3 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Heat a saute pan over medium-high heat. Add cooking oil to pan and then garlic, onions, celery, and basil to heated oil and saute for ~5 minutes.
Next add in ground beef and brown with veggies for ~5 minutes.
Next add in tomato paste, crushed tomatoes, and wine if you’re using it. Simmer for 10 to 15 minutes.
Fold in frozen veggies and cook for another 5 minutes. Taste and season with salt, pepper, and sweetener if it’s too acidic.
Heat up leftover roasted sweet potatoes in the microwave (~1 minute will do) or in the oven (~10 minutes at 200F degrees (93C)).
Toss baby spinach with vinaigrette. Top sweet potatoes with your bolognese.

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Carrot and Peas Bolognese over Leftover Roasted Sweet Potatoes + baby spinach salad