Whole30 Beef & Sweet Potato Enchilada Bake with Avocado Crema

Ingredients

• 4 C. cubed sweet potatoes
• 1 Red Pepper, diced
• 3 tbsp avocado oil
• 1/2 yellow onion, diced
• 1 lbs ground beef
• FOR THE ENCHILADA SAUCE
• 1 TBSP ghee
• 1 TBSP arrowroot starch
• 2 TBSP chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• 2 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 C chicken or vegetable broth
• FOR THE AVOCADO SAUCE
• 1 avocado
• 2 cloves of garlic
• 2 tbsp apple cider vinegar
• ½ cup olive oil
• ¼ cup pepitas pumpkin seeds
• 1 tsp cumin
• ¼ cup lime juice
• ¼ cup chopped fresh cilantro
• 1/3 cup water
• 1/2 tsp salt + more to taste

Instructions

• First, Preheat your oven to 400 degrees.
• In a 9X13 casserole dish, add the diced sweet potatoes & red pepper. Drizzle with 2 Tbsp oil & salt. Mix to combine. Place in the oven & bake for 25-30 minutes.
• While the vegetables bake, heat a Tbsp of oil in a pan over medium to high heat. Add in the onions and cook until soft, about 2 minutes. Add in the beef & cook until browned, 5-7 minutes.
• While beef is finishing, make your enchilada sauce. In a small sauce pan over medium heat, melt the ghee. Mix together arrowroot, chili powder, cumin, oregano, onion powder and salt. Turn the heat down to medium/low and add in the spice mixture to the melted ghee. Mix until it forms a past. Immediately stir in broth, vinegar, and tomato paste. All the sauce to come to a boil, stirring frequently. Reduce heat once again, continuing to whisk for another 1-2 minutes. Set aside. Sauce will thicken as it sits.
• Remove the vegetables from the oven. Add the beef mixture & enchilada sauce to the casserole pan. Mix to combine.
• Return pan to the oven, cook for an addition 15 minutes.
• Lastly, make the avocado crema. Combine the ingredients into a food processor or blender. Blend until smooth.
• Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. Serve hot.