Ingredients

Mexican Mince

1 tablespoon olive oil

1 medium brown onion, finely diced

650g-700g lean ground beef mice

1 long red chilli, finely diced

1 can of diced tomatoes or passata

4 cloves of garlic, finely diced

1 ½ Teaspoons sweet paprika

2 teaspoons cumin powder

1 teaspoon coriander seeds powder

1 teaspoon turmeric powder

1 ½ teaspoons sea salt

Salsa

2 large tomatoes cut in quarters, seeds scooped out and diced

2/3 cup diced roast red peppers

1 medium cucumber, diced finely

½ cup diced spring onion

½ cup chopped fresh coriander

Juice of ½ lime

1 small garlic clove, finely chopped

1 small red chili chopped

2 tablespoons olive oil

Pinch of salt

Roast Sweet Potato

2 large sweet potatos, peeled and cut into cubes

1 teaspoon smoked or sweet paprika

½ teaspoon cumin powder

Pinch of black pepper

Pinch of salt

2 tablespoon olive oil

Procedure

1. Heat ghee in a large, deep frying pan or a pot over medium heat. Add the onions and sauté until soft and golden, about 6-7 minutes. At the same time turn the oven to 200 C / 390 F.
2. Bring the heat under the onion back to high and add the beef mince in small chunks. Stir, breaking it apart, and cook for 5-6 minutes until browned evenly.
3. At this time I peeled and cut the sweet potatoes – it’s all about efficiency.
4. Add the spices, garlic, salt and chilli to the beef and cook for a couple of minutes together. Add the diced tomatoes and stir through, bring to a boil. Turn to low-medium heat and cook for 20 minutes, with a lid on, stirring occasionally. After 20 minutes, remove the lid, bring the hit to high and cook uncovered for 5 more minutes, stirring a few times.
5. Once the beef chilli is under way, combine sweet potato with sweet paprika, cumin and olive oil and scatter in a large baking tray. Bake for 15 minutes at 200 C / 400 C. Take out of the oven, sprinkle with a generous pinch of sea salt and pepper, toss through and place back in the oven for a further 5-7 minutes.
6. Prepare the salsa salad. Combined all ingredients in a salad bowl and set aside until serving.
7. Cut avocado into quarters and drizzle with some lime juice to prevent any discolouration. Once everything is ready, divide between four bowls and serve with a quarter of avocado each.

Sleeve and single anastamosis: ¼ cup mince and ¼ cup total volume of (salad, avocado and sweet potato)
Band and roux en Y bypass: ½ cup minced, ¼ cup sweet potato or avoid if you want a carb free meal plus salad