I usually keep things super simple on Whole30, making meals that take very little effort and skill. However, every once in awhile I love to make a little more savoury and shall I say, fancy Whole30 meal. Almost any ‘regular’ meal has a Whole30 version you can make and a quick google search can help you find one. Here are two of my favorites, which of course involve sweet potatoes and a whole lot of flavor. They taste great, don’t let my so-so food photography skills fool you!
Whole30 Shepherd’s Pie
Shepard’s Pie is one of the best comfort foods and sometimes in that first two weeks of Whole30, you just need some comfort to get you through! This version has a little kick with the addition of chili powder and it is so savoury and delicious. It’s also great reheated and makes a fantastic meal prep lunch or dinner.
Ingredients
Pie Filling:
1 lb. ground beef
2 medium carrots, peeled and chopped
1 green pepper, chopped
1 small onion, chopped
2 cloves garlic (or more if you’re a garlic lover like myself), chopped
1 tsp. garlic salt
1 tsp. chili powder
1 tsp. coriander
6 oz. can tomato paste
Salt & pepper to taste
Sweet Potato Topping:
3 medium sweet potatoes
1 Tbsp. coconut oil or ghee
½ tsp garlic powder
½ tsp chili powder
¼ tsp. sea salt
To Make:
- Preheat oven to 375 degrees.
- Prick the sweet potatoes with a fork a few times each and microwave on high for 8-10 minutes or until tender. Once the potatoes are softened and cooled to the touch, peel of the skin and place the potatoes in a bowl. Set aside.
- While the potatoes are cooking, heat a skillet on medium and begin to brown ground beef.
- When beef is partially browned, add chopped carrots, onions, peppers and minced garlic. Cook until the carrots are softened.
- After the carrots are soft, stir in tomato paste, garlic salt, chili powder, coriander, salt and pepper.
- Transfer the meat filling into a 9 x 9 or 13 x 9 baking dish.
- Prepare the topping by mashing the peeled sweet potatoes, ghee, garlic powder, chili powder, and salt to combined.
- Top the meat filling with the sweet potato mix.
- Bake for 15 minutes.
Remove from oven and serve or package for meal prep!
Savoury Whole30 Breakfast Casserole
This recipe came about when I had tons of sweet potatoes, bacon and eggs in the fridge and not much else. Having a good feeling that surely these 3 items would go well together, I googled the 3 ingredients to see what came up. Happily, a breakfast casserole from Paleo Leap popped up and looked easy enough, a few modifications for what I had on hand and presto – a delicious, savoury breakfast bake that I eat for any meal.
Ingredients
4 to 5 medium sweet potatoes
3/4 lb. Whole30 compliant bacon, cooked and cut into ¾’ to 1’ pieces
8 eggs
1 tsp. garlic powder
2 tbsp. olive oil
Salt and pepper to taste
To Make:
- Preheat your oven to 400 degrees.
- Wrap each sweet potato in aluminum foil and place in the oven.
- Bake in the preheated oven for 40 to 45 min, or until soft.
- Remove the sweet potatoes from the foil and let cool until safe to handle.
- Lower the oven heat to 350 degrees.
- Once the potatoes are cool enough to handle, peel them and place in a bowl.
- Mash the sweet potatoes, and combine with olive oil, garlic powder, salt and pepper to taste.
- Place the sweet potato mixture in a 9 x 9 baking dish.
- In a separate bowl, whisk the eggs and season to taste.
- Sprinkle half the bacon on top of the sweet potato mixture then pour the eggs on top. Sprinkle the remaining bacon on top of the eggs.
- Bake for 30 to 35 minutes, or until the eggs are set.
Want a little more? Add in your favorite greens to the egg topping. Kale, green onion, spinach, mix it right in with the eggs to add a little more health to the casserole.
