Start by marinating the onions. Combine the sliced red onions and 2-3 TB of lemon juice in a small bowl and season with salt. You want them to be coated in the lemon juice but not drowning as they will start to release some liquid while they marinate. You’ll want to marinate them for a minimum of 45 minutes at room temperature for the best flavor.
Preheat your oven to 425 degrees and start cutting your veggies! Once you’ve diced the sweet potatoes and onion and cut the peppers into thin strips, transfer to a rimmed baking sheet and drizzle with olive oil, salt and pepper. Cook for 30 minutes, rotating the pan halfway through.
Next, cook your ground beef in a cast iron skillet on medium high heat with the turmeric, cumin, salt and pepper. Add the bone broth in, cooking until it is all absorbed. Set aside.
Next make the sauce. Combine the yogurt, lemon juice, salt and pepper. Set aside.
When the veggies are done, toss them in the cast iron skillet with the beef immediately to combine, heating them through.
Put ingredients in a serving bowl and top with mint ribbons. Serve with the marinated red onions and the yogurt sauce.