Ground Beef and Sweet Potato Protein Bowl

Cook the chili-seasoned beef on the stovetop while the spiced sweet potatoes roast in the oven to prep these bowls. Combine with cottage cheese, avocado and a drizzle with hot honey for a hearty bowl to power you through the day.

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Ingredients

Roasted Sweet Potatoes

• 2 large sweet potatoes, about 2 lb (1 kg), cut into 1-inch (2.5) chunks

• 1 tbsp (15 mL) olive oil

• 1 tsp (5 mL) sweet paprika or smoked sweet paprika

• ¼ tsp (1 mL) EACH salt, pepper and ground cumin

Beef

• 1 lb (500 g) Van Osch Farms Ground Beef

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 tsp (15 mL) chili powder

• 1 tsp (5 mL) EACH ground cumin and dried oregano leaves

• ¼ tsp (1 mL) EACH salt and pepper

• 2 tbsp (30 mL) tomato paste

Bowls

• 2 avocados

• ¼ cup (60 mL) hot honey (see Tip), divided

• 2 cups (500 mL) cottage cheese (one 500 g tub)

• Chopped fresh cilantro

DIRECTIONS

Roasted Sweet Potatoes:

1. Combine sweet potatoes, oil, paprika, salt, pepper and cumin on parchment paper-lined rimmed baking sheet; toss to evenly coat. Spread out on sheet, spacing pieces apart.

2. Roast in 425°F (220°C) oven for about 30 minutes, stirring once, until tender and browned.

Beef:

1. Cook ground beef and onion over medium-high heat in large skillet, breaking beef up into small chunks with back of spoon, for 8 to 10 minutes, or until beef is well browned and completely cooked. Drain if necessary.

2. Stir in garlic, chili powder, cumin, oregano, salt, pepper and tomato paste; cook, stirring, for 1 minute.

3. Stir in ½ cup (125 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thick and flavours are blended.

Bowls:

1. Dice avocados and place in a bowl; drizzle with 1 tsp (5 mL) of the hot honey and toss gently to coat.

2. Divide Roasted Sweet Potatoes, beef, cottage cheese, and avocados among serving bowls. Drizzle all over with remaining hot honey. Sprinkle with cilantro.

Notes

If you don’t have hot honey, combine ¼ cup (60 mL) honey, 1 tsp (5 mL) sriracha or sambal oelek (or to taste) and ½ tsp (2 mL) cider vinegar in a small microwave-safe bowl or measure. Microwave on MEDIUM-LOW (30%) power for 20 seconds, or until warm and fluid. Alternatively, use ¼ cup (60 mL) hot pepper jelly and microwave to melt.

Leaving the skins on the sweet potatoes provides significantly more fibre and other nutrients; just scrub the skins well under running water before chopping. Peel them if you prefer.

To make ahead, roast the potatoes and cook the beef; let cool. Refrigerate in airtight containers for up to 3 days. Spoon individual portions of beef and sweet potatoes in a microwave-safe serving bowl. Reheat in the microwave, then assemble the bowls just before serving.

For the original recipe, click here.