In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sweet potato poutine with beef and green bean gravy
Carb-Conscious, Dairy-Free, Lean & Clean, Gluten-Free, Mediterranean, Paleo, Soy-Free
2 Servings, 530 Calories/Serving
Savor this snappy spin on the French-Canadian french-fry feast. Sweet spuds are pan-fried to crispy goodness, then smothered with a saucy ground beef and green bean gravy.
In your bag
- 1 organic yellow or other bell pepper
- 2 tablespoons red wine vinegar
- 1 organic sweet potato
- ¼ pound organic green beans
- Sunbasket mushroom seasoning blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
- 1 cup organic vegetable broth
- 10 ounces ground beef
- ½ cup organic mirepoix (onions - carrots - celery)
- Sunbasket poutine spice blend (onion powder - granulated garlic - sweet smoked paprika)
Calories: 530, Protein: 32g (64% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 1g, Saturated Fat: 9g (45% DV), Cholesterol: 95mg (32% DV), Sodium: 430mg (18% DV), Carbohydrates: 41g (14% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Pickle the bell pepper
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
In a medium bowl, stir together the bell pepper and red wine vinegar. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the sweet potato
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick wedges.
In a medium sauce pot, add the sweet potato wedges and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until just tender, 4 to 6 minutes. Drain and transfer the potato to a paper-towel-lined plate. Wipe out the pot.
In the same pot over medium-high heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Add the sweet potato wedges and cook, turning occasionally, until starting to brown and crisp on the edges, 6 to 8 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm. While the sweet potato is cooking, prepare the remaining ingredients and start the gravy.
Prep the remaining ingredients
- Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
- In a small bowl, using a fork or whisk, mix together the mushroom seasoning blend and vegetable broth to form a slurry.
- Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Make the gravy
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the ground beef, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the mirepoix, green beans, and poutine spice blend, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes.
Stir the slurry to recombine, then add the slurry to the pan and cook until the gravy is thickened and the beef is cooked through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the sweet potato wedges to individual plates and spoon over the beef and green bean gravy. Using a slotted spoon, remove the pickled pepper from the brine. Top the poutine with the pepper and serve.
- Stir the pickled pepper.
- Scrub the sweet potato.
- Cover the sweet potato with water.
- Mix together the slurry.
- Top the dish with the pickled pepper.