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sweet potato taco bowl

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Sweet Potato Taco Bowl

This is our take on the viral Sweet Potato Taco Bowl! Seasoned ground beef, roasted sweet potatoes, avocados, and a creamy cilantro lime dip, all drizzled with hot honey. It’s worth the hype.

Ingredients :
  • 1 pound sweet potatoes peeled and diced ½-inch
  • 1 tablespoon olive oil
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper or to taste
  • 1 cup cottage cheese
  • ½ lime juiced, or 1 tablespoon lime juice
  • ¼ cup cilantro
  • 1 pound lean ground beef
  • 1 (1 ounce) packet taco seasoning
  • 1 avocado diced
  • hot honey for serving
  • shredded romaine lettuce for serving, optional
Directions :
  1. Preheat the oven to 400°F.
  2. Toss the sweet potatoes with olive oil, salt and pepper. Spread the sweet potatoes in a single layer on a sheet pan. Roast for 25 to 30 minutes or until fork tender, stirring after the first 10 minutes.
  3. In a small blender or mini food processor, combine cottage cheese, juice of half a lime and cilantro. Blend until smooth, scrape the sides down and blend again until no lumps remain. Refrigerate for serving.
  4. In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.
  5. Add the taco seasoning and ¾ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened.
  6. To serve, divide the sweet potatoes, beef, and lettuce (if using) into 4 bowls. Add avocado and the cilantro lime cottage cheese to each. Drizzle hot honey overtop.

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