For Mexican chilli beef

• 1 tablespoon ghee or coconut oil
• 1 medium brown onion, finely diced
• 650–700 g / 1.5 lb ground beef mince, grass-fed if possible
• 1 long red chilli, finely diced with seeds
• 1 can of diced tomatoes or tomato passata (about 400 g / 1 1/2 cups)
• 4 cloves of garlic, finely diced
• 1.5 teaspoons sweet paprika
• 2 teaspoons cumin powder
• 1 teaspoon coriander seeds powder
• 1 teaspoon turmeric powder
• 1.5 teaspoons sea salt

For roasted sweet potatoes

• 2 large sweet potatoes, peeled and cut in cubes
• 1 teaspoon smoked or sweet paprika (I used smoked paprika here)
• 1/2 teaspoon cumin powder
• A generous pinch of black paper
• A generous pinch of sea salt
• 2 tablespoons olive oil

For the salsa salad

• 2 large tomatoes, cut in quarters, seeds scooped out and diced
• 2/3 cup diced roasted red peppers (see notes)
• 1 medium cucumber, diced finely
• 1/2 cup diced spring/green onions, about 2–3 springs
• 1/2 cup chopped fresh coriander/cilantro, leaves and stalks
• Juice of 1/2 lime
• 1 small garlic clove, finely chopped
• 1 small red chili chopped or chili flakes, to your heat taste
• 2 tablespoons olive oil
• Pinch of sea salt