Bowl of Doom

Bowl of Doom Ingredients

·         3 Sweet potatoes

·         1 Lb ground beef

·         5 Green onions

·         1 Large avocado

·         2 Eggs

·         Salsa

·         1 Tbsp cumin/comino

·         Salt/pepper

·         Olive oil

·         Coconut oil

Start off with your sweet potatoes. I prefer medium-sized sweet potatoes that are fairly football shaped. (Odder shapes make it tougher to peel and cube.)

Peel the sweet potatoes and cut them into cubes. I try to keep them peanut-sized so they cook quickly and match the size of the ground beef bits.

Once they’re cubed, heat a skillet or wok over medium-high heat. Glob a spoonful of coconut oil into the pan and add the sweet potatoes. Season them with 1 teaspoon of salt. Cook them until they’ve softened a bit, stirring frequently. They should still be hard enough to maintain their shape, but soft enough that they’re palatable to eat.

Transfer the cooked sweet potato cubes to a bowl, then use the left over oil to brown your ground beef. Season the beef with 1 tablespoon of cumin, 2 teaspoons of salt, and 2 teaspoons of garlic powder.

While that’s cooking, chop your green onions. Also, heat up another pan so you can cook your eggs.

Once the beef is browned, add your green onions to the mixture and cook for a couple more minutes. Then add your sweet potato cubes. Cook it until you start seeing the beef get a little bit crispy (not too crispy). Then set it aside.

Cook two (or however many plates you’re preparing) eggs however you like. I prefer mine over easy so the runny yokes can mix with the rest of the bowl. Cook them in olive oil with a little salt and cracked pepper.

Then cut an avocado in half, peel it, and slice it.

Finally, put some salsa in a tiny bowl and assemble your bowl of doom. It’s best eaten when it’s all mixed together, but it’s best served separately. Then enjoy it!

Note: You’ll have enough meat/sweet potato mixture leftover for a doggy bag to take to work with you.