507 Cal | Proteini 47 g | Fat 23 g | Carbs 28 g
1 tbsp, Onion, diced
1/4 Tomato, medium, diced
1/4 cup, Lettuce, shredded
1 Sweet potato medium (5 inch long)
1 small Pickled Cucumbers, sliced
7 1/2 oz, Ground Beef
Coarse salt and pepper to taste
A bunch of your favorite fresh herbs
Preheat the oven to 425ºF. Wash the skin of the sweet potato. Prick sweet potato with a fork. Sprinkle the outside with coarse sea salt.
Place sweet potatoes directly on the rack of the oven. Place a pan underneath the sweet potato to catch any drippings. Roast for about 40 min, or until the thickest part of the potato has no resistance.
Remove potato from oven, set aside, and turn off the oven. In a medium non-stick pan over medium-high heat add onion and cook, stirring, for a minutes. Add ground beef, breaking it up into small chunks. Add salt to taste. Cook until it’s browned, stirring occasionally and continuing to break up large pieces.
Once cooked, stir in the pickle slices, then turn off the heat. Slit the potato along the middle, open it up a bit and stuff with the meat, diced tomato and finely chopped herbs. Sprinkle with salt and pepper. Serve immediately.