This is another easy and beautifully nutritious meal that is ideal for seasonal change. Great to cook a bit extra to have for lunch the following day too! If you are coming into Spring and feel like a cleanse then I would suggest omitting the steak or making this an early evening meal so you have plenty of time to digest before bed.
Ingredients (serves two):
- 2 sirloin steaks (grass-fed, organic)
- 2 sweet potatoes
- 2 cloves garlic
- 4/5 mushrooms
- 4/5 tomatoes / 3/4c tomato puree
- pinch chilli powder
- 1 tsp cider vinegar
- bunch coriander
- salt and pepper
Lettuce baskets:
- 4 cos lettuce leaves
- 1 diced tomato
- 1 diced avocado
- 2 tsp sauerkraut
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Directions:
Bake sweet potatoes in oven at 170C until soft
In a pot, add a tsp coconut oil/ butter and fry the garlic and chopped mushrooms well until soft. Add the tomatoes and simmer for 5 mins then add chili, vinegar, salt and pepper and lastly chopped coriander
Pan-fry the sirloins to your desired level
Remove cooked sweet potatoes from the oven. Cut in half, scoop out a spoonful from each and add this to the salsa mix, stirring through. Fill sweet potatoes with salsa
Assemble the cos lettuce leaves with diced tomato, avocado, sauerkraut
Plate the sirloin and serve!
TASHA BE 