High-Protein Sweet Potato Steak Bites

Sweet Potato Tart Shells

• 1 medium sweet potato, baked, peeled, and mashed
• 1 tbsp butter, softened or melted
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cornstarch (or tapioca starch)
• Salt and black pepper to taste

Steak & Roasted Vegetables

• 1/2 lb (225g) sirloin or flank steak, cut into bite-sized cubes
• 1 cup cherry tomatoes
• 1/2 red onion, sliced
• 1 tbsp olive oil
• Salt, black pepper, and garlic powder to taste

Creamy Cucumber Herb Sauce

• 1 small cucumber, grated or roughly chopped
• 1/2 cup plain Greek yogurt
• Handful fresh herbs (dill, parsley, or cilantro)
• 1 clove fresh garlic (or 1/4 tsp garlic powder)
• 1 tbsp fresh lime juice
• Pinch of salt and black pepper

Toppings & Garnish

• 1/2 avocado, sliced
• Fresh cilantro or dill

Directions

• Make the dough: Combine the mashed sweet potato, butter, mozzarella, cornstarch, salt and black pepper. Knead with your hands until a smooth, workable dough forms.
• Form and bake the shells: Preheat oven to 390°F (200°C). Divide the dough into 4 equal balls on a parchment-lined tray. Press down firmly into the center of each ball to create mini tart wells with raised edges. Bake 15–20 minutes until firm and golden.
• Make the sauce: Blend the cucumber, Greek yogurt, herbs, garlic, lime juice, salt and black pepper until creamy and smooth.
• Cook the steak and vegetables: Heat the olive oil in a skillet over medium-high heat. Season the steak and vegetables, then cook until the steak is browned and tender and the tomatoes and onion are roasted.
• Assemble: Fill each baked sweet potato shell with seared steak bites, warm tomatoes and onions. Top with avocado, drizzle generously with the cucumber herb sauce, and garnish with fresh herbs.

About 37g protein per serving (2 tarts). Via @fiteat.rima.