(Serves 3)

INGREDIENTS
● Sweet Potato Buns
○ 600g Uncooked Sweet Potato (Round
large)
○ Fry light spray
○ Pinch salt
● Perfect Beef Burger
○ 455 gram, 95% Lean Minced Steak
○ 1/4 Cup, Chopped, Red Onion
○ 1 tbsp(s), Honey Dijon Mustard
○ 1 tsp, Granulated Garlic
○ 0.25 tsp, Salt and Pepper
● Sweet Potato Wedges
○ 3x Parsnips
○ 300g Courgette
○ ½ red & yellow pepper
○ Olive oil spray-0cal
○ Mixed herbs: thyme, oregano, rosemary, your choice
green onion or parsley for garnish, optional

INSTRUCTIONS
1. Sweet potato buns
Preheat oven to 400.
Wash sweet potatoes and cut into one inch slices (leave skin on).
Toss with coconut oil and salt.
Bake for 30 minutes.
2. Perfect Beef Burger
Preheat the oven to 350°F.
In large mixing bowl, combine all ingredients. Form into 3 equal-sized patties.
Chill in the freezer for 15 minutes.
Transfer the patties to a baking sheet lined with parchment paper if desired and
roast in the oven until the internal temperature reaches 145°F, about 15 minutes.
3. Roast Vegetables Wedges
Preheat oven to 400 F (200C). Line a baking sheet with parchment paper.
Peel parsnips and carrots. If parsnips are too large cut them in halves
lengthwise, otherwise leave them whole. Cut the courgette and pepper thick into
wedges.
Place the vegetables into a large bowl and add salt, pepper, spices, herbs and
spray with olive oil fry light spray. Toss well to combine. Add more spray if too
dry.
Roasted Parsnips and Carrots step 4 Spread the vegetables evenly on the
prepared baking sheet.
Bake for 45 minutes to 1 hr, add in courgette and peppers after 30 mins and
bake until crispy on the outside and beautifully roasted.

Source: Brian Keane Fitness