Ingredients
- 2 medium to large sweet potatoes, peeled and cubed
- 2 teaspoons olive oil or avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 pound lean ground beef (90/10 recommended)
- 2 to 3 tablespoons taco seasoning
- 2 tablespoons water, if needed
- 1 cup cottage cheese
- 1 avocado, chopped
- 4 teaspoons hot honey
- Hot sauce, to taste
- Pickled onions, optional
- Sweet and hot jalapeños, optional
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed sweet potatoes in a large bowl and drizzle with olive oil or avocado oil.
- Season the sweet potatoes with sea salt, garlic powder, and black pepper, then toss well.
- Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 20 minutes, flipping halfway through, until tender and lightly caramelized.
- While the potatoes roast, heat a skillet over medium-high heat.
- Add the ground beef and cook for 6 to 7 minutes, breaking it apart as it browns.
- Stir in the taco seasoning and add water if needed to keep the beef juicy.
- Divide the roasted sweet potatoes evenly among four bowls.
- Top each bowl with seasoned ground beef, cottage cheese, chopped avocado, and hot honey.
- Add hot sauce, pickled onions, or jalapeños if desired.
- Serve immediately and enjoy.
Notes
- Ground turkey or chicken can replace the beef for a lighter version.
- Greek yogurt works well as a substitute for cottage cheese.
- Add black beans or corn for extra texture and flavor.
- Air fry the sweet potatoes at 400°F for about 15 minutes if preferred.
- Use gluten-free taco seasoning if needed.
- Store ingredients separately in the refrigerator for up to 4 days.
- Add avocado and cottage cheese fresh after reheating for best texture.
- The beef and sweet potatoes freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 11g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg