Description
A delicious and nutritious bowl featuring roasted sweet potatoes, seasoned ground beef, and creamy cottage cheese, topped with fresh avocado, jalapeños, and green onions. Perfect for a wholesome meal prep or a quick dinner packed with bold flavors and comforting textures.
Ingredients
Scale
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
For the Ground Beef
- 1 lb lean ground beef
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup low sodium beef broth or water
For the Toppings
- 1 1/2 cups cottage cheese
- 1 large avocado, sliced
- 1 to 2 fresh jalapeños, thinly sliced
- 2 green onions, thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper until they are evenly coated. Spread them out in a single layer on the prepared baking sheet to ensure even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20 to 25 minutes, tossing once halfway through. Roast until they are caramelized around the edges and tender inside, then remove them from the oven and set aside.
- Cook Ground Beef: While the potatoes roast, heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until browned and no longer pink.
- Season Beef: Drain any excess fat if necessary. Then, season the beef with smoked paprika, ground cumin, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Stir well to coat the beef evenly with the spices.
- Simmer Beef: Pour in the beef broth or water and let the mixture simmer for 2 to 3 minutes until slightly reduced. This will give the beef a glossy, saucy texture but avoid leaving it soupy. Remove the skillet from the heat afterward.
- Prepare Toppings: Slice the avocado, jalapeños, and green onions. Stir the cottage cheese gently until creamy and easy to scoop.
- Assemble Bowls: Divide the roasted sweet potatoes evenly among 4 bowls. Top each with a portion of the seasoned ground beef and add a generous scoop of cottage cheese on the side.
- Add Fresh Toppings: Fan the avocado slices over each bowl, then sprinkle with the sliced green onions and jalapeños. If desired, finish each bowl with a squeeze of fresh lime juice for a bright touch.
- Serve or Store: Serve the bowls immediately while warm for the best flavor and texture, or cool and pack the components separately for convenient meal prep bowls throughout the week.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- Use low sodium beef broth to better control the saltiness of the dish.
- For a leaner option, opt for extra lean ground beef or ground turkey.
- Sweet potatoes can be swapped for butternut squash or regular potatoes if preferred.
- This recipe works well as a meal prep option; keep components separate until ready to eat.
