Taco Cottage Cheese Protein Bowls

These high-protein taco bowls pair roasted sweet potato, seasoned lean beef, creamy cottage cheese, avocado, and salsa for a filling weeknight meal with balanced savory, creamy, and fresh flavors.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds sweet potato
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 1 pound lean ground beef
• 2 tablespoons taco seasoning
• 0.5 cup water
• 2 cups cottage cheese
• 1 large avocado
• 1 cup salsa
• 1 medium lime
• 0.25 cup cilantro

Cooking instructions

1. Heat the oven to 425°F. Peel the sweet potato and cut it into 1-inch cubes. Toss with the olive oil and salt, spread on a rimmed baking sheet, and roast until browned at the edges and fork-tender, 25 to 30 minutes. (about 30 min) — 425°F
2. While the sweet potato roasts, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and it reaches 160°F, about 6 to 8 minutes. Drain excess fat if needed. (about 8 min) — 160°F internal
3. Stir the taco seasoning and water into the beef. Simmer until the liquid is mostly absorbed and the beef is well coated, about 2 minutes. (about 2 min) — Simmer
4. Divide the cottage cheese among four bowls. Top with the roasted sweet potato, taco beef, diced avocado, salsa, a squeeze of lime, and cilantro. Serve immediately. (about 3 min) — Room temperature