Grain-free sliders: roasted sweet potato rounds stand in for buns, topped with saucy lean beef and a creamy avocado-yogurt sauce. Two servings’ worth come to 28.5g of protein for 340 calories.

Cutting the sweet potato into thick rounds gives you a sturdy, bun-like base that holds the topping.

Ingredients

  • For the sweet potato rounds
  • Sweet potato — 1 large, thick rounds [P 3 C 40 F 0]
  • Olive oil — 1 tsp
  • Salt, pepper, oregano — to taste
  • For the beef mix
  • Ground beef — 227 g (1 cup, 95% lean) [P 50 C 0 F 11]
  • Tomato sauce (or pizza sauce) — ½ cup [P 2 C 8 F 0]
  • Onion — 1 medium, chopped
  • Olive oil — ½ tsp (or spray)
  • Salt, pepper, paprika, chilli powder, garlic powder — to taste
  • For the avocado sauce
  • Avocado — ½ small [P 1 C 4 F 8]
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Lemon — ½, squeezed
  • Salt, pepper, garlic powder, dill — to taste

Method

  1. Roast the rounds. Heat oven to 450°F / 230°C. Cut ½-inch sweet potato rounds, season, and bake 25 minutes, flipping halfway.
  2. Cook the beef. Brown with the onion and spices 6–8 minutes, then add the tomato sauce until saucy.
  3. Make the sauce. Mash the avocado with the yogurt, lemon, salt and dill until smooth.
  4. Assemble. Top each round with beef and avocado sauce.

What to eat it with

  • Hot sauce and a sprinkle of parmesan, mozzarella or feta.
  • A side salad.
  • Extra avocado sauce as a dip.

Variations

  • Any ground meat: turkey works.
  • Regular potato rounds for the base.
  • Spicier: more chilli.

Honest notes

  • Fibre: about 5g a serving, from the sweet potato and avocado.
  • Beef note: 95% lean keeps the fat honest; the avocado carries the rest.
  • Macros: reconcile with the per-serving 340 cal / 28.5g protein listed; no correction needed.