Servings: 4 meals
Calories: 662kcal
Ingredients
- 1 ½ lbs sweet potatoes peeled and diced into ¼” cubes
- Olive oil light drizzle
- Salt & pepper to taste
- 2 lbs 93/7 lean ground beef you’ll use about 1 lb for 4 bowls, but prepping extra gives you leftovers
- 2 tablespoon minced garlic
- ½ medium onion chopped
- 4 tablespoon taco seasoning
- 2 cups 2% low fat cottage cheese
- 2 ripe avocados sliced
- 4 tablespoon hot honey or more to taste
Instructions
- Preheat your oven to 425°F.
- Roast the sweet potatoes: Spread diced sweet potatoes on a sheet pan, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes, flipping and re-seasoning halfway through.
- Cook the beef: While the sweet potatoes roast, heat a skillet over medium-high. Add garlic and onion, cooking until translucent (about 3-4 minutes).
- Add the ground beef. Cook until browned and fully cooked through (about 5-7 minutes), breaking it up as it cooks. Drain excess liquid.
- Add taco seasoning and a splash of water. Stir and let it simmer for 1-2 more minutes. Remove from heat.
- Assemble your bowls: Divide the roasted sweet potatoes, about 4 oz taco beef, ½ cup cottage cheese, and ½ avocado into each bowl. Drizzle each with 1 tablespoon hot honey and you’re done!
Video
Nutrition
Serving: 1bowl | Calories: 662kcal | Carbohydrates: 69.7g | Protein: 42.3g | Fat: 24.8g
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