Heather's High Protein Taco Cottage Cheese Bowl

INGREDIENTS

Sweet Potatoes

   2 large sweet potatoes, washed and quartered
   Olive oil
   ½ tsp salt
   ½ tsp paprika
   ½ tsp garlic powder

    ½ tsp baking soda (for parboiling) 

Ground Beef OR Ground Turkey

   1 lb grassfed ground beef
   ¾ tsp salt
   1 tsp paprika
   1 tsp chili powder
   1 tsp garlic powder
   1 tsp onion powder

Kale

   Kale, chopped
   Olive oil
   Fresh Lemon Juice
   Salt & pepper to taste

1 large avocado, sliced

16 oz 2% cottage cheese

Crushed red pepper

Mike's Hot Honey

DIRECTIONS

1. Preheat the oven to 400°F with a rack placed in the center of the oven.
2. While the oven preheats, place the quartered sweet potatoes in a large saucepan and cover with water.
3. Bring to a boil over high heat. Add 1/2 teaspoon of baking soda.
4. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
5. Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
6. In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
7. In a small bowl, mix together the salt, paprika and garlic poweder.
8. Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
9. Scatter the sweet potatoes so they don't touch on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
10. While the potatoes are roasting, sauté the ground beef and seasonings for 5-7 mins until cooked through. 
11. In large bowl, add the kale, juice from one lemon, a drizzle of oil and a little kosher salt and pepper. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
12. Add 1 cup diced sweet potatoes, 4 oz ground beef, ⅓ avocado, kale and ½ cup cottage cheese to your bowl. 

13. Sprinkle with crushed red pepper and drizzle with hot honey. Enjoy!

Serves 4