Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and cubed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 lb (450g) lean ground beef (93/7)
  • 1 tbsp (15g) tomato paste
  • 1 tbsp (15g) low-sodium taco seasoning
  • 1/4 cup (60ml) water
  • 3 tbsp (45ml) honey
  • 1 tbsp (15ml) sriracha
  • 1 tsp (5g) crushed red pepper flakes
  • 1 cup (225g) low-fat cottage cheese
  • 1 medium (150g) avocado, sliced
  • 2 tbsp (10g) fresh cilantro, chopped
  • 1 tbsp (5g) green onions, sliced

Instructions:

  1. Toss cubed sweet potatoes with olive oil, salt, and pepper. Air fry at 400°F (200°C) for 12-15 minutes, shaking halfway through, until the edges are golden-brown and the centers are fork-tender.
  2. Place a skillet over medium-high heat. Add the lean ground beef, breaking it into small crumbles with a spatula. Cook until browned and no longer pink.
  3. Stir in the tomato paste and taco seasoning, cooking for 2 minutes until fragrant. Pour in the water and simmer for 2-3 minutes until the liquid reduces into a thick sauce.
  4. In a small bowl, combine honey, sriracha, and red pepper flakes. Microwave for 10-15 seconds until the honey is fluid, then whisk until the glaze is glossy.
  5. Divide the charred sweet potatoes evenly among four bowls. Add a scoop of chilled cottage cheese to one side, pile the seasoned beef atop the potatoes, and drizzle with the hot honey glaze.
  6. Finish the bowl with avocado slices, chopped cilantro, and sliced green onions.