5-Minute Dinner

The sweet potato hack that always hits.

Some nights I have the energy to slow roast, braise, and build layers of flavor. Other nights, I have exactly five minutes until my friends pick me up and zero interest in overthinking dinner. That’s when I pull out my favorite 5-minute meal: a beef and sweet potato fajita situation that comes together fast, packs in the protein, and keeps me fueled for a night out.

Eating well doesn’t have to mean spending all night in the kitchen. It can be as simple as having the right things ready to go when you need them. This quick and easy dinner is the ultimate manifestation of my top five meal prep hacks—AKA the tips that always turn “I have nothing to eat” into “thank god I did that.”

Here they are:

1. Roast a tray of sweet potatoes for the week.

   I always keep baked sweet potatoes in the fridge. They reheat perfectly, keep for days, and instantly turn leftovers into an actual meal—not a random plate of ingredients.

2. Make a double batch of protein.

   Whether it’s ground beef, turkey, or shredded chicken, I always make extra (and future me is ALWAYS grateful). Having protein ready to go means I can instantly turn whatever’s in my fridge into a balanced meal, whether that’s a fajita-style bowl, scrambled eggs, or last-minute salad.

3. Prep your veggies.

   If I have veggies already cleaned and cut, I’m much more likely to use them in a quick dinner, and suddenly every meal for the week feels more balanced (not to mention more colorful). This is the simplest way to make sure I’m building in nutrition without having to think so much.

4. Put an egg on it.

   Eggs make anything feel like a meal, which is why I always say that if a meal feels unfinished, put an egg on it. The extra protein, richness, and that runny yolk moment make leftovers feel less like an afterthought.

5. A little garnish goes a long way.

   For me, it’s usually fresh herbs, flaky salt, or a drizzle of olive oil that take a meal from just okay to sparks-in-my-mouth good. In this five-minute recipe, I also add a scoop of guac for that extra oomph. I love making guac from scratch when I have the time, but honestly, store-bought totally works here (and it’s one of those fridge staples that makes pulling a meal together easy and effortless).

5-Minute Dinner

Serves 1

Ingredients

• 1 baked sweet potato

• ½–¾ cup leftover ground beef

• 1 handful spinach or sautéed greens (optional)

• 1 egg

• ¼ cup guacamole (homemade or store-bought)

• 1-2 Tbsp. pico de gallo, for garnish

• Fresh cilantro, for finishing

• Olive oil (I love Kosterina, use code Chefbae15 for 15% off!)

• Sea salt

• Fresh cracked black pepper

Instructions

1. Slice your sweet potato down the center and gently fluff the inside with a fork.

2. Warm the leftover ground beef in a small skillet over medium heat until heated through, then set aside.

3. If using, in the same pan, lightly rewarm the greens until soft and fragrant. Set aside.

4. In the same pan, add a drizzle of olive oil and fry your egg to your preferred doneness. Set aside.

5. Assemble: layer the beef over the sweet potato then top with the fried egg. Add a generous scoop of guac and finish with pico de gallo, fresh cilantro, flaky salt, cracked black pepper, and a drizzle of olive oil.

6. Eat immediately, preferably somewhere between standing in your kitchen and heading out the door.