Beef, Sweet Potato and Cottage Cheese Protein Bowls

Ingredients

Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  
• 1 tbsp olive oil
  
• 1 tbsp taco seasoning

Beef

• 1 lb lean ground beef (85% or 90%)
  
• 1 tbsp olive oil
  
• 1 tbsp taco seasoning

Bowls

• 2 cups cottage cheese (½ cup per container)
  
• 2 avocados (add fresh when serving)
  
• Hot honey or chili crisp for drizzling (optional)
  
• Chili flakes (optional)

Instructions

1. Roast the Sweet Potatoes
   Preheat oven to 425°F. Toss diced sweet potatoes with olive oil and taco seasoning. Spread evenly on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.

2. Cook the Beef
   Heat olive oil in a skillet over medium heat. Add ground beef, break apart with a wooden spoon, add taco seasoning, and cook until browned and fully cooked through, about 8 minutes.

3. Assemble the Bowls
   Divide roasted sweet potatoes evenly into 4 containers. Add cooked ground beef to each (about 1 cup per bowl).
   Add ½ cup cottage cheese and half an avocado only when serving for freshness.

4. Optional Topping
   Drizzle with hot honey or chili crisp for a sweet-heat finish.

Notes

• Store bowls (without cottage cheese or avocado added) in airtight containers up to 4 days.
  
• Reheat beef and sweet potatoes, then add cottage cheese and avocado before eating.