Wasn’t sure about this combo…but I’m not mad at it! Sweet potato and ground beef bowl solid 8/10.

Ingredients

• 2 medium Sweet Potatoes (washed, dried, poked holes, lightly salted)
• 1 lb Ground Beef (100% grass‑fed, lean)
• 2 tbsp Taco Seasoning (store‑bought or homemade)
• 2 tbsp Water (adds moisture to beef)
• 1 cup Cottage Cheese (full‑fat; can substitute with plain Greek yogurt)
• 1 whole Avocado (peeled, pitted, diced)
• 0.25 cup Red Onion (thinly sliced)
• 1 tbsp Hot Honey (drizzle on top; can make by heating honey with chili flakes)
• 1 tsp Salt (for sweet potatoes)
• 1 tbsp Olive Oil (optional, for coating sweet potatoes)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Wash the sweet potatoes, pat dry, poke several holes with a fork, drizzle with olive oil (optional) and sprinkle with salt, then place on a lined baking sheet.

   Time: PT5M

3. Roast Sweet Potatoes

   Roast the sweet potatoes in the preheated oven for about 60 minutes, or until a fork slides in easily.

   Time: PT1H

   Temperature: 400°F

4. Prep Toppings

   While the potatoes roast, dice the avocado, thinly slice the red onion, and set aside.

   Time: PT5M

5. Cook Ground Beef

   Heat a skillet over medium‑high heat, add the ground beef, break it up with a spatula, sprinkle taco seasoning, add water splashes, and cook until browned and slightly caramelized, about 10 minutes.

   Time: PT10M

6. Prepare Cottage Cheese

   Spoon the cottage cheese (or Greek yogurt) into a small bowl; set aside.

   Time: PT1M

7. Assemble the Bowl

   Slice the roasted sweet potatoes open, place a generous scoop of taco‑seasoned beef on top, add a dollop of cottage cheese or Greek yogurt, scatter avocado and red onion, and drizzle with hot honey.

   Time: PT5M

8. Serve

   Enjoy the bowl immediately, or let it cool and store for later.

   Time: PT0M

Nutrition Facts

Calories

560

Protein

40g

Carbohydrates

45g

Fat

25g

Fiber

8g