Ingredients:

  • 2 large Sweet Potatoes (approx. 800g), peeled and cubed into 1/2-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 lb lean ground beef (93/7)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 cup beef bone broth
  • 1 cup low-fat cottage cheese
  • 1/4 cup fresh cilantro
  • 1 large lime, juiced
  • 1/2 tsp garlic powder
  • 2 cups chopped Romaine or Kale
  • 1 large avocado, sliced
  • 1/4 cup pickled red onions

Instructions:

  1. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
  2. Toss the 800g of cubed sweet potatoes with 2 tbsp avocado oil, 1 tsp smoked paprika, and 1/2 tsp sea salt in a large bowl.
  3. Spread the potatoes in a single layer on the sheet. Roast 25 minutes until the edges are dark amber and the skin begins to shatter.
  4. Brown the 1 lb ground beef in a large skillet over medium high heat. Cook 5-7 minutes until no pink remains and you hear a steady sizzle.
  5. Add the diced onion and minced garlic to the beef. Sauté 3 minutes until the onions are translucent and fragrant.
  6. Stir in 2 tbsp tomato paste, 1 tbsp cumin, 1 tsp chili powder, and 1/2 tsp oregano. Cook 2 minutes until the tomato paste darkens to a brick red.
  7. Deglaze the pan with 1/4 cup beef bone broth. Scrape the bottom of the pan to release the flavor. Simmer for 3-4 minutes until the liquid reduces.
  8. Blend 1 cup cottage cheese, 1/4 cup cilantro, lime juice, and 1/2 tsp garlic powder in a blender. Process 60 seconds until completely smooth and velvety.
  9. Build the bowls by layering 2 cups of greens, the roasted potatoes, and the savory beef.
  10. Top each bowl with avocado slices, pickled red onions, and a generous drizzle of the cilantro lime sauce.