Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
- 1 green bell pepper, chopped
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup cottage cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine diced sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Toss well to coat.
- Spread sweet potatoes on a baking sheet and roast in the oven for about 25-30 minutes or until tender and slightly crispy.
- While sweet potatoes are roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped green bell pepper and sauté for about 3 minutes until it starts to soften.
- Add lean ground beef to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes.
- Stir in cumin, garlic powder, paprika, salt, and pepper. Cook for an additional 2 minutes until spices blend well with beef.
- Once sweet potatoes are done, remove them from the oven and let cool slightly.
- Assemble the power bowl by placing a scoop of roasted sweet potatoes, a serving of beef mixture, and a generous scoop of cottage cheese on top. Garnish with chopped fresh cilantro.
Notes
For added sweetness, drizzle maple syrup or honey on sweet potatoes before roasting. Make it colorful by adding other vegetables or substitute ground beef with black beans or lentils for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg