Beef Sweet Potato Bowl for 4 Servings

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a rimmed sheet pan, spreading them in a single layer. Note: Crowding the pan steams the potatoes instead of roasting them.
2. Bake the sweet potatoes for 20–25 minutes, flipping halfway through, until the edges are charred and the insides are tender.
3. While the potatoes roast, heat oil in a skillet over medium high heat. Sauté the diced onion for 3–4 minutes until translucent.
4. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the meat is deeply browned and no pink remains.
5. Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
6. Pour in the water or beef broth and simmer for 3–5 minutes until the liquid reduces into a thick, glossy glaze.
7. Divide the roasted sweet potatoes among four bowls. Top each with a portion of the seasoned beef to build your Beef Sweet Potato Bowl.
8. Stir lemon juice into the cottage cheese and add a generous dollop to each bowl.
9. Finish by adding avocado slices, a drizzle of hot honey, and a sprinkle of red pepper flakes.
10. Garnish with fresh cilantro and serve immediately.