Are you planning to cook something delicious but very simple? Moroccan beef with sweet potato rice recipe is the perfect combo for your dinner time.
- 250g sweet potato, peeled, cut into 2cm cubes
- 400g can chickpeas, rinsed, drained
- 550g lean rump steak
- 2 teaspoons Moroccan seasoning
- 250g packet microwaveable brown basmati rice
- 1/3 cup eggplant dip
- 300g baby spinach leaves
Step 1 Steam sweet potato for 15 minutes, or until tender. Add chickpeas in last 2 minutes of cooking, to warm.
Step 2 Meanwhile, place a medium frying pan over high heat. Lightly spray steak with oil, sprinkle with Moroccan spice and cook for 3–5 minutes on each side, or until cooked to your liking. Rest for 5 minutes before slicing.
Step 3 Cook rice according to packet directions. Fold through sweet potato and chickpeas. Top steak slices with eggplant dip, and serve with rice and baby spinach.