Mexican-inspired breakfast skillet: ground beef, sweet potato, and kale in one pan

This skillet borrows the flavor stack of a breakfast taco, lime, cilantro, radish, avocado, and puts it over a base of ground beef, sweet potato, and kale instead of tortillas and eggs. Fifteen minutes of actual cooking gets you there.

The garnish here is not decoration. Radish and lime both bring a real brightness that cuts through the richness of the beef, and the avocado on top adds the kind of fat that keeps a meal satisfying for hours, not just minutes.

Cumin and black pepper are the two ingredients left out entirely, since both are seed spices outside strict AIP elimination. The oregano, garlic, and onion carry enough flavor that neither is missed.

Ingredients

• 1 pound ground beef
• 2 medium sweet potatoes, diced
• 1 medium red onion, finely diced
• 2 stalks kale, destemmed and chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Sea salt, to taste

Garnish: lime juice, fresh cilantro, sliced radishes, 1 avocado

Method

• Heat a large skillet over medium heat. Brown the ground beef with half the oregano, garlic powder, onion powder, and salt, breaking it apart as it cooks. Remove the beef, reserving most of the fat in the pan.
• Add the diced sweet potatoes to the fat in the pan. Cook, stirring frequently, until softened and lightly crisped, about 8 minutes.
• Add the red onion and cook until translucent, about 3 minutes.
• Add the kale and the remaining seasonings. Cook 2 to 3 minutes, until the kale wilts.
• Return the beef to the skillet and stir to combine and reheat.
• Finish with lime juice, cilantro, sliced radish, and avocado. Serve immediately.

*Adapted from unboundwellness.com by Michelle Hoover*