NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean ground beef

0.5 medium Sweet potato

0.25 cup Corn kernels

0.5 cup Low-fat cottage cheese

0 tsp Extra virgin olive oil

1 tbsp Taco seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, heat a non-stick skillet over medium-high heat and add the lean ground beef, breaking it into small crumbles with a wooden spoon.

• 5

  Stir in the taco seasoning and continue to cook the beef until it is fully browned and no pink remains.

• 6

  In the same skillet or a separate small pan, char the corn kernels over high heat for 3-4 minutes until they develop golden-brown toasted spots.

• 7

  In a small blender or food processor, pulse the cottage cheese and lime juice until the mixture is completely smooth and resembles a thick crema.

• 8

  Assemble your bowl by layering the roasted sweet potatoes, taco-seasoned beef, and charred corn in a deep dish.

• 9

  Drizzle the blended cottage cheese crema over the top and garnish with fresh chopped cilantro before serving.