Description
A high-protein, sweet and spicy fusion bowl featuring roasted sweet potatoes, seasoned beef, and a hot honey drizzle.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 lb lean ground beef
2 tablespoons taco seasoning (divided)
1/4 cup water
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 ripe avocado, mashed
1 cup low-fat cottage cheese
2 tablespoons hot honey
1/2 teaspoon salt
Instructions
Step 1: Heat oven to 425°F. Toss cubed sweet potatoes with olive oil and 1 tablespoon of taco seasoning on a large sheet pan.
Step 2: Roast the potatoes for 25–30 minutes, flipping once halfway through, until they are browned and crisp on the edges.
Step 3: While potatoes roast, brown the ground beef in a large skillet over medium-high heat. Drain excess grease, then stir in the remaining taco seasoning and water. Simmer for 3–5 minutes until the sauce thickens.
Step 4: In a small bowl, mix the quartered tomatoes, red onion, cilantro, lime juice, and salt to create a fresh salsa.
Step 5: Build the bowls by dividing the roasted sweet potatoes among four bowls. Top each with a portion of the taco beef, the fresh salsa, mashed avocado, and a scoop of cottage cheese.
Step 6: Drizzle a generous tablespoon of hot honey over the top of each bowl and serve while warm.
Notes
To save time, use a pre-mixed taco seasoning and store-bought pico de gallo. If you prefer more heat, add a pinch of cayenne pepper to the beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg
