Recipe Ingredients
- 2 tablespoons olive oil, divided
- 2 sweet potatoes, cut into 3/4-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 1 tablespoon taco seasoning mix
- 2 cups cottage cheese
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, pitted, peeled and sliced
- Hot honey, for drizzling
- Chopped fresh green onions, for garnish
- Crushed red pepper flakes, for serving
Recipe Directions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place potatoes in an even layer on the prepared baking sheet. Drizzle with oil, and toss to coat. Season with salt and pepper, to taste. Bake, flipping potatoes halfway though, until light golden-brown and tender, about 20 to 25 minutes. Set aside.
- Heat remaining oil in a large skillet over medium-high heat. Add ground beef, and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 6 to 8 minutes, until beef is cooked through and begins to brown. Stir in taco seasoning.
- Divide beef mixture, roasted sweet potatoes, cottage cheese and tomatoes evenly among serving bowls. Top with avocado and drizzle with honey. Garnish with green onions, and serve with crushed red pepper flakes.
