Ground Beef Cottage Cheese Bowl

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Tomato Paste(15g)
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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Garlic powder(3g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Cottage Cheese (2%)(180g)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  Hot honey (spiced honey)
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  Avocado
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  Red pepper flakes

Instructions

1. 1Cube the sweet potato flesh into ½-inch pieces. Toss with olive oil, salt, and pepper in a medium bowl until evenly coated.
2. 2Spread the sweet potato cubes in a single layer on a rimmed baking sheet. Roast at 400°F for 15–20 minutes, stirring halfway through, until tender and darkening at the edges.
3. 3While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the remaining olive oil until shimmering, about 1 minute.
4. 4Add the ground beef, onion, tomato paste, chili powder, ground cumin, and garlic powder to the skillet. Cook 7–9 minutes over medium-high heat, breaking up the beef with a sturdy spoon, until the beef is browned throughout and no longer pink, and the onion is softened.
5. 5Divide the cooked sweet potato evenly among 3 airtight containers while hot. Top each portion with an equal share of the ground beef mixture. Allow to cool to room temperature before sealing.
6. 6Store the containers in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave or on the stovetop, then top with a scoop of cottage cheese, sliced avocado, a drizzle of hot honey, and a pinch of red pepper flakes.