Ingredients

• Sweet Potato (sliced circular) baked, as the bottom layer
• Spinach leaves
• Avocado – smashed (optional with Feta)
• Chopped red onion
• Green or red capsicum
• 200g lean beef burger
• Squeeze of lemon (optional)
• Pepper

Method

1. • Bake sweet potato in the oven until cooked Note: Ensure the slice is firm enough to stay in one piece (without getting mushy).
   • Cook the beef in a pan on medium heat.
   • Once sweet potato is cooked, lay one slice down and layer ingredients on top creating a stack.
   • Once the beef is cooked, place on top of the stack. Squeeze lemon if desired.
   • You can use chicken here instead if you prefer or even a piece of white fish.
   • Add a top “bun”. Note: For the top bun, you can either use another slice of sweet potato or mix it up with a large mushroom (Portobello mushrooms are best for this) and I would suggest lightly cooking them in a pan with coconut oil and some garlic.

   Hints:

   1. 1. Sprinkle chilli, pepper and dried herbs onto the beef for extra flavour.
   2. Try cooking the capsicum whole over a bbq flame to make it chargrilled. Once soft, peel off the skin and coat lightly with olive oil and fresh minced garlic, stir. This adds a HUGE amount of flavor!
   3. Drizzle some olive oil onto each sweet potato slice (salt/pepper for taste OR paprika).

Macro Break Down Per Serve:

Carbs: 18g

Fats: 21g

Protein:44g

Calories per serve: 437

Preparation Time: 10 – 15 mins

Cooking Time: 10 – 15 mins

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