Sweet Potato Taco Bowl

By spend with pennies

Ingredients

1 pound sweet potatoes (peeled and diced ½-inch)
1 tablespoon olive oil
¼ teaspoon salt (or to taste)
â…' 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)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 400°F.

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.

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.

In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add the taco seasoning and ¾ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened.

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.