Ingredients:

  • 1 cup (150g) sweet potato, cubed small
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 6 oz (170g) 93% lean ground beef
  • 1 clove (5g) garlic, minced
  • 1/4 cup (30g) diced white onion
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) cumin
  • 1/2 cup (115g) low-fat cottage cheese
  • 1/4 medium (40g) avocado, sliced
  • 1 tbsp (15ml) hot honey
  • 1 cup (30g) fresh baby spinach
  • 1 tsp (5ml) fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a parchment-lined sheet pan, spreading them out so they are not touching.
  2. Roast sweet potatoes for 20–25 minutes, flipping halfway through, until the edges are charred and caramelized.
  3. Heat a large skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spatula, and let it sit undisturbed for 3 minutes to develop a deep mahogany-colored crust.
  4. Stir in the diced onion and minced garlic, cooking until the onion is translucent and the beef is fragrant.
  5. Stir in the smoked paprika and cumin, cooking for one additional minute.
  6. Place a handful of fresh baby spinach at the bottom of a wide bowl.
  7. Scoop in the roasted sweet potatoes and the seared ground beef.
  8. Top the bowl with low-fat cottage cheese, sliced avocado, hot honey, and a drizzle of fresh lime juice.