This is a quick, filling meal that was a huge crowd pleaser in my house. I prepared it on a night when: 1) I had no idea what to make for dinner; 2) I didn’t have a lot of food in the house; 3) Everyone was eating dinner at different times and 4) I didn’t have a lot of time. Sounds like a winner, right? In my house, barbecue sauce is a staple condiment and so I am pretty much guaranteed a home run dinner if it includes barbecue sauce. Similarly, ground beef is also a big favorite, more so than ground turkey, although you definitely could use ground turkey in this recipe if you prefer. I often make my own barbecue sauce, but I didn’t have a batch on hand, so I used a bottle of Tessemae’s, which worked out perfectly. http://www.tessemaes.com/products/organic-bbq-sauce. The other important ingredient was Penzey’s Barbecue of the Americans spice. https://www.penzeys.com/online-catalog/barbecue-of-the-americas/c-24/p-498/pd-s
Here is what it contains:
Hand-mixed from: flake salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper and Korintje cinnamon.
So, if you didn’t have it on hand, which you probably wouldn’t, you could just add about 1/4 – 1/2 tsp. of all these different spices instead.
Then I needed some veggies. I just chopped up some pre-bagged organic kale really small in the food processor. I do this a lot and just tell my kids it’s basil. Sometimes they believe me, sometimes they don’t, but regardless, they eat what I have made, including the veggies! So here is the whole thing altogether…
Barbecue Beef with Roasted Sweet Potatoes
Prep Time: 5 minutes
Cook Time: 15 minutes, excluding roasted the sweet potato for about 20-30 minutes
Servings: 6 + (remember I have 3 teenage boys)
- 3 lbs. grass-fed ground beef
- 1 large sweet potato or 2 small, cut in 1 inch pieces and roasted
- 1/2 tbsp. olive oil (for roasting the sweet potato)
- 1 – 2 tbsp. garlic infused olive oil or EVOO if you don’t have garlic infused
- 2 cups minced kale
- 1/2 jar or approximately 1/2 – 3/4 cup barbecue sauce
- 1 tbsp. Penzey’s Barbecue of the Americas seasoning or see homemade option above
- Salt and pepper to taste
- Pre-heat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Slice sweet potato into 1 inch cubes (not peeled), place on the baking sheet and coat with 1/2 tbsp. olive oil.
- Bake in the oven until just tender, about 20 – 30 minutes.
- In the meantime, finely chop the kale in the food processor.
- In a Dutch oven or large frying pan, warm 1 – 2 tbsp. garlic infused olive oil over medium heat.
- Add ground beef to pan and cook until pink starts to disappear.
- Add in kale and mix well.
- Add barbecue sauce and barbeque seasoning to pan as well and stir.
- By this time, the sweet potato should be cooked. Remove from oven and add to pan.
- Cover pan with lid and simmer for about 5 minutes to allow flavors to meld.
- Remove lid, taste and adjust seasoning by adding more sauce or salt and pepper as needed.
- Serve immediately or save on stove top and reheat over the evening as needed, as I had to do!