One for batch cooking because it makes life so much easier.
Freeze half or add a side of greens and pack it up for lunch. It will last well in the fridge for 3 days.

I used chicken mince for this recipe because it’s one of the only relatively inexpensive types of mince available in Norway*. If you can’t find it, turkey breast mince will yield exactly the same results.

I tend to serve this with a side of greens rather than rice because the sweet potato & beans are a good enough source of carbs already. See what works for you.

*if you are reading this and the Norway thing is leaving you wondering, I’m currently on a two-month hiatus.
Lots more info on my Insta: here.

Ingredients (feeds 2-4)

400g pack of chicken mince (or turkey breast mince)
1 large sweet potato, peeled & cubed
1 tin of kidney beans, drained
1 onion, diced
1 clove of garlic, crushed
1 stock cube
1 tin of chopped tomatoes
4 blocks of frozen spinach or a cereal bowl of fresh
1 teaspoon each of cumin & ground coriander
1-2 teaspoons of tamari or soy sauce
Add chilli flakes if you prefer a spicier version
S&p to season
Rapeseed oil for cooking

Method:
Pop a medium saucepan on a high heat.
Add a splash of oil, the mince & onion. Cook until the onions have softened and the mince is cooked through.
Reduce the temperature of the pan to medium.
Add the spices, season well with black pepper & sea salt.
Tip in the sweet potato, chopped tomato & use the can to add the same quantity of water.
Crumble in the stock cube.
Stir well.
Bring it to boil.
Turn the heat down to low and simmer until the sweet potato is almost cooked (20 mins approx).
Drop in the spinach & beans and cook for a further 5 mins.
Add the tamari or soy sauce and season with a bit more black pepper.
Serve & enjoy.