Sweet Potato Beef Bowl with Cottage Cheese
User Reviews
5
12 reviews
Excellent
Sweet Potato Beef Bowl with Cottage Cheese
Report
Sweet Potato Beef Bowl with Cottage Cheese combines roasted seasoned sweet potato cubes, spiced ground beef cooked with taco seasoning, and a garlic-spiced cottage cheese topping. The roasted sweet potatoes add a tender, mildly sweet base, while the ground beef provides savory, seasoned protein. The creamy seasoned cottage cheese contrasts in texture and adds flavor depth, complemented by optional toppings like avocado, jalapeños, and hot honey for varied heat and richness.
Description
This recipe starts by roasting evenly sized sweet potato cubes tossed with olive oil, chili powder, cumin, salt, and pepper until tender and slightly caramelized. Meanwhile, seasoned ground beef is prepared by cooking lean ground beef then adding taco seasoning and water, simmering until the flavors meld. The seasoned cottage cheese combines garlic powder, salt, pepper, and chopped fresh parsley to add a creamy, tangy element.
To assemble, roasted sweet potatoes are divided into bowls followed by the spiced ground beef and a generous scoop of the seasoned cottage cheese. Additional toppings such as diced or sliced avocado, fresh jalapeño slices, hot honey, and red pepper flakes add customizable layers of flavor and heat.
This bowl is suitable for meal prep and stores well refrigerated up to several days. Components can be reheated together or separately, with the cottage cheese added fresh. Ground turkey or chicken may substitute for beef with added oil to prevent sticking.
Share:
Ingredients
Sweet Potatoes
- 2 pounds sweet potato peeled and cut into ½-inch cubes (about 4 small or 2 large, you can leave the skin on if preferred
- 1 tablespoon olive oil
- 1 teaspoon chili powder or to taste
- 1 teaspoon cumin or to taste, ground
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
Beef
- 1 pound ground beef I recommend between 90 to 93% lean; ground turkey or ground chicken may be substituted - add olive oil if using so it doesn't stick, lean
- 1 taco seasoning usually packets are 1 ounce; see Notes below for homemade seasoning, packet
- ¼ cup water or as indicated on the seasoning packet
Seasoned Cottage Cheese
- 1½ to 2 cups cottage cheese (I use lowfat small curd cottage cheese; most containers are sold as 16-ounces which is 2 cups. Omit if you don't like it or sub with Greek yogurt or ricotta cheese)
- ½ to 1 teaspoon garlic powder
- ¼ teaspoon salt optional and to taste
- ¼ teaspoon black pepper optional and to taste
- 2 tablespoons parsley chopped, fresh
Toppings
- avocado diced or sliced (see Note below)
- jalapeños sliced
- hot honey
- red pepper flakes
Instructions
- Sweet Potatoes - Preheat oven to 425F, line a baking sheet with foil if desired for easier cleanup. Place the sweet potato cubes on the baking sheet, evenly drizzle with olive oil, and sprinkle the chili powder, cumin, salt, pepper, and toss with your hands to coat evenly. Roast for about 20-25 minutes, or until tender and soft; flip or toss once midway through cooking. Tip - Make sure to keep the sweet potatoes in 1/2-inch pieces and not bigger so that they cook in the suggested timeframe and don't hold things up. When they're done, divide the sweet potatoes amongst 4 bowls (or meal prep containers).
- Ground Beef - While the sweet potatoes are roasting, to a large skillet, add the ground beef and cook over medium-high heat for about 5 minutes to brown it; crumble and break it up as it cooks. If necessary, drain off any grease but I don't find this to be necessary when using lean ground beef as recommended.Sprinkle the taco seasoning over the beef, add the water (if using homemade taco seasoning, consider using less water), and stir well to combine. Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened slightly. Divide the beef between 4 bowls (or meal prep containers).
- Cottage Cheese - I add the seasonings and parsley to a 16 ounce container of cottage cheese, stir, and divide amongst each of the 4 bowls.
- Garnishing: Divide evenly and top with avocado, jalapeño, drizzle with hot honey, and sprinkle with red pepper flakes. You can also add additional fresh parsley, other herbs such as cilantro or basic; or add extra veggies such as bell peppers, cucumbers, or tomatoes. Serve immediately.
Equipments used:
Notes
- Omitting avocado reduces calories and fat substantially but still retains high protein content.
- Homemade taco seasoning can be made with chili powder, cumin, paprika, garlic powder, onion powder, and oregano; adjust salt and pepper to taste.
- Store assembled ingredients airtight in the refrigerator for 3-4 days; heat sweet potatoes and beef before serving and add cottage cheese fresh.
- Freeze roasted sweet potatoes and ground beef for up to 3 months; do not freeze cottage cheese or fresh toppings.
Nutrition Information
Show Details
Serving
1bowl
Calories
522kcal
(26%)
Carbohydrates
53g
(18%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.4g
(20%)
Cholesterol
79mg
(26%)
Sodium
1127mg
(47%)
Potassium
1503mg
(32%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
32673IU
(653%)
Vitamin C
13mg
(14%)
Calcium
141mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 522kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 79mg | 26% |
| Sodium | 1127mg | 47% |
| Potassium | 1503mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 32673IU | 653% |
| Vitamin C | 13mg | 14% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
