Steak with sweet potato puree and spinach
Phase 3 dinner with steak, creamy sweet potato puree and spinach, balanced in carbohydrates.
Steak with sweet potato puree and spinach is a plate with class that feels like a stylish dinner at home. Tender steak rests on silky-smooth sweet potato puree with a hint of nutmeg, with wilted garlic spinach alongside. Warm, colourful and filling without being complicated.
For Phase 3, this is a balanced choice because the steak provides solid protein and the sweet potato delivers slow-release carbohydrates that give energy gradually. This makes it a protein-rich dish that fits seamlessly into a protein diet and gives you a pleasant, lasting fullness. The protein and fibre-rich vegetables keep you calm and satisfied after eating.
Lovely with a dollop of herb butter on the steak or a sprinkle of toasted pumpkin seeds over the puree for some crunch.
Zo maak je het
- Cook the sweet potato until tender in 15 minutes and drain.
- Mash the sweet potato with the milk and nutmeg to a puree.
- Fry the beef steak in the butter for 2 to 3 minutes each side and rest.
- Fry the garlic in the same pan and let the spinach wilt.
- Slice the beef steak.
- Serve the beef steak on the puree with the spinach on the side.
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