This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Ingredients

• 1-1/2 pounds 95% ground beef
• 1 cup diced peeled sweet potato
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon curry powder
• 2 tablespoons all-purpose flour
• 2 cups water or ready-to-serve beef broth
• 1 can (15-1/2 ounces) black-eyed peas, rinsed, drained
• 1 can (13-1/2 ounces) light unsweetened coconut milk
• 2 cups packed fresh baby spinach leaves
• 3 tablespoons chopped fresh thyme
• Salt and ground black pepper

Directions

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
2. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.