NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

1 medium sweet potato

0.5 cup low-fat cottage cheese

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F. Peel the sweet potato and cut it into 1/2-inch cubes.

• 2

  On a parchment-lined baking sheet, toss the sweet potato cubes with the olive oil, half of the sea salt, and half of the smoked paprika.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon.

• 5

  Drain any excess liquid or fat from the skillet. Add the diced red onion and red bell pepper to the beef and sauté for 5-6 minutes until the vegetables are soft.

• 6

  Stir in the garlic powder, black pepper, and the remaining sea salt and smoked paprika to season the beef and vegetable mixture.

• 7

  Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  To serve, place the roasted sweet potatoes in a bowl, top with the beef and vegetable mixture, and finish with a large dollop of cold cottage cheese.