THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
October 15, 2019
2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, crushed
600 g grass-fed beef mince
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons smoked paprika
1 tablespoon dried oregano
2 teaspoons salt
1 cup organic passata
1 cup organic bone broth ( I use Restore Beef Bone Broth)
1 can red kidney beans, drained
chipotle peppers in adobo sauce to taste (optional)
3 sweet potatoes, cut into wedges
Preheat the oven to 200ºC.
Line a baking tray with baking paper.
Place the sweet potato wedges on the tray and drizzle with olive oil and a sprinkling of sea salt.
Roast in the oven for 20 minutes until soft and golden.
While the sweet potatoes cook...
Heat olive oil in a large heavy based saucepan.
Add the onion and cook until soft.
Add the garlic and stir for a further minute.
Add the mince and break apart and brown on a high heat.
When the beef is brown and any liquid has evaporated, stir through the spices and oregano along with the salt.
Pour in the passata and broth.
Lower heat and reduce. Stirring occasionally.
Finally add the beans and spicy chipotle pepper if you desire a little extra heat.
Serve with guacamole and a simple tomato, coriander a red onion salsa, crispy kale and extra jalapeño's.
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