Ingredients:

  • 800g sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 0.5 tsp sea salt
  • 1 lb 90% lean ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.25 cup beef bone broth
  • 0.5 cup low-fat cottage cheese
  • 1 medium avocado, sliced
  • 0.5 cup pickled red onions
  • 0.5 cup shredded purple cabbage
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare a large rimmed baking sheet for maximum airflow.
  2. Toss the cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, and sea salt directly on the tray.
  3. Spread potatoes in a single layer and roast for 30 minutes, tossing halfway through, until edges are mahogany-colored and crispy.
  4. While potatoes roast, heat a cast iron skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until browned and cooked through.
  5. Add chili powder, cumin, onion powder, and cayenne to the beef. Let the spices bloom in the rendered fat for 1 minute.
  6. Pour in the beef bone broth to deglaze the pan and emulsify the spices into a light sauce. Simmer for 2-3 minutes until the liquid has reduced.
  7. Assemble the bowls by dividing the roasted sweet potatoes and taco beef into four portions. Top each with shredded cabbage, sliced avocado, pickled red onions, a dollop of cottage cheese, and fresh cilantro.