I’ve found this breakfast alternative to be much more satiating than eggs. I like to double this recipe and make a large container for breakfasts (or a quick lunch or dinner) through the week. I don’t drain omega-3 rich fat from the grass-fed beef, which keeps me full and reduces inflammation. I included a version of this recipe in The Homegrown Paleo Cookbook.
Spiced Scrambled Beef with Sweet Potatoes
Author: Diana Rodgers
Recipe type: Breakfast
Ingredients
- 1lb grass-fed beef
- ½ white onion, chopped
- 3 cloves garlic, minced
- 1 roasted red pepper, diced
- 5 leaves Swiss chard, diced
- ½ tsp cinnamon
- ½ tsp cloves
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 TBS coconut aminos (or wheat-free tamari)
- red pepper flakes to taste
- 2 tbs cilantro
Instructions
- Warm a cast iron pan on the stove and brown the ground beef.
- Add onion, garlic, herbs and spices.
- Cook until onion is soft.
- Add the red pepper and chard, and cook for another five minutes.
- Right before serving, add the coconut aminos and cilantro.
1 thought on “Spiced Scrambled Beef with Sweet Potatoes”
There is no sweet potato in this recipe?? the only mention of Sweet Potatoes is in the name of the recipe..