Hot Honey Cottage Cheese Beef Bowl

Ingredients

• 1 medium sweet potato, diced into small cubes
• 1 tablespoon olive oil or avocado oil
• Salt and freshly ground black pepper, to taste
• 1 pound ground beef (approximately 450 g)
• 1 packet taco seasoning
• 1/2 to 1 cup cottage cheese
• 1/2 avocado, sliced
• 1 to 2 teaspoons hot honey
• Red pepper flakes, to taste
• Pickled onions, optional
• Fresh cilantro, optional
• 1 cup plain Greek yogurt, for the optional crema
• 1/4 cup avocado-oil mayonnaise, for the optional crema
• 1/4 cup packed fresh cilantro leaves, for the optional crema
• 1 to 2 tablespoons freshly squeezed lime juice, for the optional crema
• 1 garlic clove, for the optional crema
• Salt and freshly ground black pepper, for the optional crema
• 1 to 2 teaspoons water or milk, if needed to thin the optional crema

Method

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potato on the baking sheet. Toss it with the oil and season lightly with salt and black pepper.
3. Spread the sweet potato into a single layer and roast for approximately 20 to 25 minutes, turning once, until tender and browned at the edges.
4. Meanwhile, place the ground beef in a large skillet over medium-high heat.
5. Cook the beef while breaking it into small pieces until browned and fully cooked.
6. Add the taco seasoning and the amount of water specified on its packet. Stir and simmer until the beef is evenly coated and the excess liquid has reduced.
7. If making the crema, blend or whisk the Greek yogurt, avocado-oil mayonnaise, cilantro, lime juice, garlic, salt and black pepper until smooth.
8. Thin the crema with 1 to 2 teaspoons water or milk if necessary.
9. Divide the roasted sweet potato and seasoned beef between four bowls.
10. Add cottage cheese and sliced avocado to each bowl.
11. Drizzle each serving with hot honey and, if using, cilantro-lime crema.
12. Finish with red pepper flakes, pickled onions and fresh cilantro as desired.