Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 lb lean ground beef (90/10)
  • 2 tbsp taco seasoning
  • ¼ cup water
  • 1 cup low-fat cottage cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large avocado, sliced
  • ¼ cup pickled red onions
  • 2 tbsp hot honey
  • 1 lime, cut into wedges
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the cubed sweet potatoes with avocado oil, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded.
  4. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  5. While potatoes roast, place a skillet over medium-high heat and cook the ground beef until browned and no longer pink, breaking it apart with a spatula.
  6. Stir in the taco seasoning and water; simmer for 3–5 minutes until the liquid reduces into a thick, glossy glaze.
  7. Divide the roasted sweet potatoes equally among four bowls.
  8. Scoop a generous portion of taco beef over the potatoes.
  9. Complete each bowl by adding cottage cheese, black beans, sliced avocado, pickled red onions, a drizzle of hot honey, lime wedges, and fresh cilantro.