Sweet Potato Taco Bowl
These easy bowls are a protein packed favorite, perfect for any meal of the day.
Foto: Spend With Pennies
Ingredients
- 1 pound sweet potatoes (peeled and diced ½-inch)
- 1 tablespoon olive oil
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
- 1 cup cottage cheese
- ½ lime (juiced, or 1 tablespoon lime juice)
- ¼ cup cilantro
- 1 pound lean ground beef
- 1 (1 ounce) packet taco seasoning
- 1 avocado (diced)
- hot honey (for serving)
- shredded romaine lettuce (for serving, optional)
Steps
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Preheat the oven to 400°F.
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Toss the sweet potatoes with olive oil, salt and pepper. Spread the sweet potatoes in a single layer on a sheet pan. Roast for 25 to 30 minutes or until fork tender, stirring after the first 10 minutes.
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In a small blender or mini food processor, combine cottage cheese, juice of half a lime and cilantro. Blend until smooth, scrape the sides down and blend again until no lumps remain. Refrigerate for serving.
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In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
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Add the taco seasoning and ¾ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened.
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To serve, divide the sweet potatoes, beef, and lettuce (if using) into 4 bowls. Add avocado and the cilantro lime cottage cheese to each. Drizzle hot honey overtop.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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