Too often “healthy eating” is associated with bland foods such as steamed broccoli, egg whites, and celery sticks. But chef and author Dan Churchill is on a mission to change that.

With books like Dude Food: a Guy’s Guide to Cooking Kick-Ass Foodunder his belt, you can bet the Aussie knows a thing or two about creating filling, flavorful dishes. He believes you should never look at food as fuel, because it’s more about the experience of eating and sharing meals with others.

Churchill joined us in the kitchen to talk about how he finds a healthy balance—and to share one of his favorite post-workout meals: an easy hash that combines lean beef with Brussels sprouts and sweet potatoes, plus an egg on top to seal the deal.

Brussels Sprout Sweet Potato Lean Beef Hash

Recipe by: Dan Churchill
Makes: 4 servings
Ready in: 30 minutes

2 sweet potatoes, grated
2 cups Brussels sprouts, quartered
Olive oil
Pinch of salt and pepper
1 onion, sliced
2 garlic cloves, finely chopped
1 pound lean ground beef
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1/2 cup beef stock
4 eggs

1. Preheat oven to 375 degrees and line a baking sheet with baking paper. Place sweet potato on one half of the baking sheet and the Brussels sprouts on the other. Drizzle with olive oil and season with salt and pepper.

2. Roast for 15-20 minutes (you may want to pull the sweet potato out a little earlier, so keep an eye on it).

3. Drizzle remaining oil into a cast iron skillet on medium-high heat and caramelize your onion and garlic for 5-7 minutes.

4. Stir in lean ground beef and allow to cook for 5-7 minutes longer, or until it’s browned and the liquid has evaporated. Then add in cumin, coriander, and stock before seasoning with salt and pepper.

5. Allow to simmer for a couple of minutes. As you do that, heat oil in a medium skillet over medium-high head. Fry eggs sunny-side up.

6. Layer sprouts and sweet potato over beef mixture. Top with fried eggs and olive oil.