Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • ¼ cup water or beef broth
  • 1 cup small curd cottage cheese
  • 2 tbsp hot honey
  • 1 medium avocado, sliced
  • ½ cup sharp cheddar cheese, shredded
  • Fresh cilantro for garnish

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet, ensuring they are not crowded to avoid steaming.
  4. Roast for 18-20 minutes, flipping once, until the edges are charred and the centers are tender.
  5. While potatoes roast, heat a skillet over medium-high heat.
  6. Add the ground beef and diced onion to the skillet; cook until the beef is browned and the onions are translucent.
  7. Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
  8. Pour in the water or beef broth to deglaze the pan and simmer until liquid is reduced.
  9. Assemble the bowls by layering the roasted sweet potatoes and seasoned beef.
  10. Top each bowl with a dollop of cottage cheese, sliced avocado, and shredded sharp cheddar cheese.
  11. Finish with a drizzle of hot honey and a garnish of fresh cilantro.