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Southwestern Beef Stuffed Sweet Potatoes
with oven roasted green beans

Active: 20 min Total: 35 min
Flavor Monday's leftover meat sauce with southwestern spices and serve it over sweet potatoes for a satisfying and simple paleo dinner. We also oven roast green beans, which creates a nice char and smoky flavor.


Southwestern Beef Stuffed Sweet Potatoes:
  • Potatoes, sweet - 4
  • Green onions - 3 , chopped, white and green parts separate
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Paprika, smoked (sub Paprika) - 1/2 tsp
  • Beef ragu (leftover from Monday) - ~3 cups
Oven Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Coriander, dried - 1/2 tsp
  • Paprika, smoked (sub Paprika) - 1/4 tsp


  1. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  2. Green onions / Green beans - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C degrees. Line a sheet pan with foil. Toss green beans with olive oil, ground coriander, paprika and some salt and pepper. Bake, stirring halfway through, until tender and beginning to brown, 12 to 15 minutes.
  2. While green beans bake, pierce potatoes with a fork. Place potatoes in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until easily pierced with a fork, 8 to 10 minutes, turning once in the middle.
  3. Heat an oven-safe skillet over medium heat. Add cooking oil and then white parts of scallions (reserve green parts) to heated oil. Cook until tender, 2 to 3 minutes. Add cumin and paprika to pan and cook until fragrant, about 1 minute more. Add leftover ragu and cook until warmed through.
  4. Slice potatoes in half and top with beef sauce and green parts of scallions. Enjoy with green beans on the side!



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