The Power Plate

Written By Joanne Mosconi

Protein-Packed Sweet Potato with Ground Beef, Shiitake Mushrooms, Greek Yogurt & Broccoli

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Welcome to my kitchen, where food is meant to fuel your body and make you feel incredible in it.

This plate is bold, balanced, and deeply satisfying. A roasted sweet potato becomes the base for savory ground beef, silky shiitake mushrooms, creamy Greek yogurt, and vibrant vegetables. It’s protein-forward, rich in fiber, and finished with healthy fats that bring everything together.

This is how I like to eat:
strong food, clean ingredients, big flavor.

Simple to make. Elevated in flavor. The kind of meal that supports strength, energy, and confidence—without feeling heavy or restrictive.

Let’s cook.

🛒 Ingredients

  • 1 large onion, chopped

  • 1 cup shiitake mushrooms, sliced

  • 1 lb ground beef
    (or chicken, turkey, or pork)

  • 2 cloves garlic, minced

  • 1 large sweet potato

  • 1/2 cup Greek yogurt

  • 2 tbsp extra virgin olive oil

  • 1 tsp sea salt

  • 1 tbsp fresh parsley, finely chopped

  • 1 cup broccoli, blanched

  • 1/2 cup cherry tomatoes, sliced

  • 1/2 avocado, sliced

  • 1 tbsp fresh lemon juice

👩‍🍳 Step-by-Step Instructions

1. Start with the Onion

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

2. Cook the Mushrooms First

Add the sliced shiitake mushrooms to the pan and let them cook undisturbed for a minute or two. They’ll release their moisture and deepen in flavor—this is what builds the savory base.

3. Add the Garlic

Once the mushrooms are tender and lightly golden, stir in the minced garlic. Cook for 30–60 seconds, just until fragrant. (Garlic goes in after the mushrooms so it doesn’t burn.)

4. Add the Protein

Add the ground beef (or protein of choice). Cook until browned and fully cooked, breaking it up as it cooks. Season lightly with sea salt.

5. Roast the Sweet Potato

Slice the sweet potato in half lengthwise and roast at 400°F for 30 minutes, or until tender and caramelized. Gently mash the flesh and spread it onto your serving plate.

6. Make the Yogurt Layer

In a small bowl, mix the Greek yogurt with 1 tablespoon olive oil, sea salt, and chopped parsley. Spoon generously over the warm sweet potato.

7. Assemble the Plate

Top the sweet potato with the beef and mushroom mixture. Arrange the broccoli and cherry tomatoes around the plate. Finish with a drizzle of olive oil and fresh lemon juice.

8. Garnish & Serve

Add sliced avocado, a pinch of coarse sea salt, and a lemon wedge. Serve warm and enjoy.

✨ Why This Plate Works

  • High-quality protein to support strength and satiety

  • Fiber-rich vegetables for digestion and longevity

  • Healthy fats for flavor and balance

  • Chef technique that makes simple ingredients taste elevated

Joanne Mosconi