You’re looking for a full breakfast that you can prepare just once and eat all week. Search no further. These breakfast pieces are simple to prepare in advance and reheat without losing any of their flavor.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 large white sweet potatoes
- 1 pound ground lamb
- 1 onion, finely chopped
- ¼ cup finely chopped leek
- ¼ cup finely chopped celery
- 1 (16 ounce) can tomato sauce (such as Pomì)
- 1 (15 ounce) can chickpeas, drained
- 1 teaspoon ground cumin, or more to taste
- salt and ground black pepper to taste
- ½ cup tahini
- ½ cup finely chopped green onions
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
- In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
- Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
- Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
- Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 539 mg |
| Sugars | 9 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe while looking for a good way to use leftover cooked lamb. It was perfect! I even had two previously cooked yams. I didn’t have celery, but everything else was in place. I ground the lamb and added it to the onion and leek that I had sautéed in my cast iron skillet, browned it a little more, then added the other ingredients. Rather than use an extra casserole, I spread the yam mixture over the meat mixture already in the skillet. Then I followed the baking instructions. This is a wonderful recipe! The only thing I added was about a teaspoon of ground coriander with the cumin. I will definitely make this again!
Delicious. Excellent recipe. Love the tahini and sweet potato crust.