A cozy, high-protein, gluten-free taco cottage cheese sweet potato bowl packed with roasted sweet potatoes, seasoned taco beef, creamy cottage cheese, and avocado. Perfect for busy weeknights or meal prep.
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 pound ground beef (or turkey)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup cottage cheese (full-fat or low-fat)
1 ripe avocado, diced
1 tablespoon hot honey (optional)
Red pepper flakes for garnish (optional)
1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. While sweet potatoes roast, cook ground beef in a skillet over medium heat. Add chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Cook until browned and fully cooked.
3. Dice the avocado and set aside.
4. Once sweet potatoes and taco beef are ready, assemble your bowls: Start with a layer of sweet potatoes, add seasoned beef, spoon over cottage cheese, and top with diced avocado.
5. Drizzle with hot honey and sprinkle with red pepper flakes if desired.
6. Serve warm and enjoy your taco cottage cheese sweet potato bowl!
Make it vegetarian by swapping beef with black beans or lentils.
Store leftovers in separate containers for easy meal prep.
Use full-fat cottage cheese for extra creaminess.
Add toppings like salsa, Greek yogurt, or chopped cilantro for extra flavor.