Description
This Cottage Cheese Ground Beef and Sweet Potato Bowls recipe combines roasted sweet potatoes with seasoned ground beef and creamy cottage cheese for a balanced, flavorful meal. Enhanced with smoky spices and fresh toppings like avocado, jalapeños, and green onions, this dish is perfect for a quick dinner or wholesome meal prep.
Ingredients
Scale
Protein and Dairy
- 1 lb lean ground beef
- 1 1/2 cups cottage cheese
Vegetables and Fresh Toppings
- 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 large avocado, sliced
- 1 to 2 fresh jalapeños, thinly sliced
- 2 green onions, thinly sliced
- 1 lime, cut into wedges (optional)
Seasonings and Flavorings
- 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
Liquids
- 1/4 cup low sodium beef broth or water
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper until well coated. Spread them evenly in a single layer on the prepared baking sheet.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 20 to 25 minutes, tossing once halfway through, until they are caramelized on the edges and tender in the center. Once done, set them aside.
- Cook Ground Beef: While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink.
- Season Ground Beef: Drain any excess fat from the skillet if necessary. Then season the beef with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper, stirring well to coat the meat evenly.
- Add Broth and Simmer: Pour in the low sodium beef broth or water. Let it simmer for 2 to 3 minutes until slightly reduced, creating a glossy, saucy texture without excess liquid. Remove from heat afterward.
- Prepare Toppings: Slice the avocado, jalapeños, and green onions. Stir the cottage cheese until creamy and ready to serve.
- Assemble Bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each with a portion of the seasoned ground beef, then add a generous scoop of cottage cheese on the side.
- Add Fresh Toppings: Fan out avocado slices over each bowl, sprinkle with green onions and jalapeño slices. Finish with a squeeze of fresh lime juice if using.
- Serve or Store: Serve immediately while the beef and potatoes are warm. Alternatively, cool and pack the components separately for convenient meal prep bowls.
Notes
- Adjust the amount of jalapeños to control the spice level.
- Lean ground beef minimizes fat but you can use ground turkey for a lighter option.
- If you prefer, substitute cottage cheese with Greek yogurt for a different texture.
- Leftover components can be refrigerated separately for up to 3 days for meal prep.
- Squeeze lime juice just before eating to maintain freshness and brightness.
