YOUR SOLIN GENERATED RECIPE
Beef and Sweet Potato Fiesta Bowl
Sautéed lean beef and roasted sweet potatoes come together in a vibrant bowl topped with creamy cottage cheese and melted Mexican shreds.
INGREDIENTS
5 oz Ground beef (93% lean)
0.75 cup Sweet potato
0.5 cup Cottage cheese
1 tbsp Mexican shredded cheese
1 tbsp Avocado
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Chili powder
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with olive oil, sea salt, and black pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized on the edges.
While the potatoes roast, place a skillet over medium-high heat and add the ground beef.
Break the beef apart with a spatula and season with chili powder and garlic powder, cooking until fully browned.
Drain any excess fat from the skillet and set the beef aside.
In a serving bowl, layer the roasted sweet potatoes and the seasoned ground beef.
Top the warm beef with the Mexican shredded cheese so it begins to melt.
Finish the bowl with a dollop of cottage cheese and the fresh avocado before serving.