Whole-Food Beef and Sweet Potato Skillet

Heat half of the olive oil (1.5 teaspoons) in a large cast-iron skillet over medium heat.

Add the diced sweet potatoes and a pinch of salt to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.

Remove the sweet potatoes from the skillet and set them aside on a plate.

In the same skillet, increase the heat to medium-high and add the remaining olive oil.

Add the sliced beef strips in a single layer. Season with sea salt, black pepper, and dried rosemary. Sear without moving for 2 minutes to get a nice crust, then stir and cook for another 2 minutes until just cooked through.

Reduce the heat to low, add the minced garlic, and stir constantly for 30 seconds until fragrant.

Return the cooked sweet potatoes to the skillet along with the fresh baby spinach. Toss gently until the spinach is wilted, about 1-2 minutes.

Divide between two bowls and serve warm as a calming, nourishing meal.