I can’t sing the praises of this dish enough. Now, I will say that I wasn’t overly excited to make it because I really doesn’t look like much. I expected that this would be a good Monday night meal after a weekend of too much over indulging. While that is true-it’s super healthy-what I didn’t expect was to love it so much. Since I’ve had this recipe, I’ve found myself craving it even when I’m not necessarily looking for something healthy because I feel like I have to. This is one of the few recipes that is going to make it into my monthly (I love trying out new recipes way too much to have anything on a weekly basis) rotation.
It’s healthy, amazingly delicious and you can easily customize it to accommodate whatever produce you have on hand. Nothing I love more than a use-up-all-the-crap-in-your-fridge-that-you-almost-have-to-toss meal. Oh, and how could I forget to mention how quickly and easily this all comes together? Read on for my tips to see what makes this already amazing recipe that much better. Andddddd it’s gluten-free. I don’t follow a gluten free diet but I can appreciate recipes that are gluten free and the heavy food coma feeling I’m left without.
How I strayed from the recipe:
-Like I said above, you have the opportunity to really customize this recipe so rather than only using half a pepper, wasting extra sweet potato, etc. I just used a whole small sweet potato (yielded 2.5 cups), whole yellow pepper, I had 3/4 an onion so that’s what I used up.
-Did I use a little extra mozzarella? I meannnnnnnnnn… Yea. But it didn’t need it. If you’re trying to be really good, you could totally skip the cheese.
-I added a dash of garlic powder and paprika because the meat alone is pretty bland.
-I added 2 TBSP water to the sweet potato but just 1 would have been better.
-Topping your bowl off with some hot sauce (I like Frank’s) really takes it to the next level.
What I would do differently next time:
-I would add more paprika and garlic salt.
-I don’t own a skillet that can go in the over so I made this in a non-stick frying pan and transferred the contents to a Pyrex dish for the oven.
Is this bad boy making it in to my recipe binder? Do you really have to ask?
Dude approved? Yes. I think he’d prefer steak and potatoes but for a healthy meal we both enjoy, he approves.
You can find the recipe by the original creator here: Primavera Kitchen