28 Oct Cheesy Beef + Sweet Potato Casserole {DF | GF}
I was pleasantly surprised by this dish! I wanted to get creative with beef because it’s so boring sticking to meatloaf, meatballs, hamburgers, etc. I wanted to try something that I haven’t done before. Voila, this beef + sweet potato casserole came to life. A couple of things made this recipe crazy easy….
- Trader Joe’s Sweet Potato Ribbons. They are pre-cut sweet potatoes that are cut flat like a ribbon and quick to cook! You can do this with whole sweet potatoes, but who doesn’t love a shortcut?
- SoDelicious Cheddar “Cheese” – This dairy-free cheese is awesome. We really love it when we are craving to top our dish with some melted cheese. Hey! We’re human too! We found these at Whole Foods! Another brand that I like is Violife!
If you love this recipe, you’ll like our other beef recipes, such as..
I know beef can seem really boring at times, but it doesn’t have to be! Time to get creative in the kitchen! That’s why we’re here 🙂
When you make this recipe, tag us over on Instagram + Facebook @nuvitruwellness, so we can see your creation of this cheesy beef + sweet potato casserole! I seriously love connecting with you all + seeing you whip up goodness in your kitchen!
Cheesy Beef + Sweet Potato Casserole {Dairy Free | Gluten Free}
Ingredients
Beef + Veggie Mix
- 1 lb Grass-Fed Beef
- 1 Red Onion Chopped
- 1 Large Zucchini Chopped
- 2 Garlic Cloves Chopped
- 1 Tsp Chili Powder
- 12 Oz Sweet Potato Ribbons
- 1 Tbsp Avocado Oil
- Salt + Pepper
- SoDelicious "Cheese"
Sauce
- 1/2 Cup Bone Broth
- 1/2 Cup Coconut Milk
- 1 Tbsp Tapioca Flour
- 1 Tsp Olive Oil
Instructions
- Preheat oven to 375 degrees F.
- In a skillet over medium heat, heat up about a tablespoon of avocado oil. Cook the grass-fed beef in the skillet until it's halfway done.
- Once the beef is halfway done, throw in the red onion, zucchini, garlic, chili powder, and sweet potato into the skillet! Add in the salt + pepper too! Cook all of this together until the beef is fully cooked.
- Once the beef and veggie mixture is cooked, add it a to glass baking pan (I used a larger square one), but you can use like a 7x11 glass pan.
- In that same skillet you cooked the beef in, keep it on a medium heat. Add in the bone broth, coconut milk, and olive oil and bring to a boil. Keep whisking it in the pan, so it doesn't burn the bottom. You want to bring the liquid up to a boil, so it reduces and thickens. Boil it for about 10 minutes.
- In a separate bowl, take the tapioca flour and a little bit of water, like 2 tbsp of water, and mix it together. This creates a slurry. Add this to the boiling liquid in the skillet.
- Turn off the heat once the liquid is reduced and thickened. Add to the beef mixture.
- Top with the shredded cheese. Bake for 15-20 minutes.
