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2 medium/large sweet potato (cubed)

2 teaspoon olive or avocado oil

1 pound lean ground beef (I like 90/10)

2 Tablespoons water (if needed)

1 cup cottage cheese (I like good culture)

1 avocado (chopped)

4 teaspoons hot honey

Hot sauce

Pickled onions and/or hot and sweet jalapeños

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Taco Seasoning

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder (if you’re not adding chopped onion to recipe)

½ teaspoon paprika (or smoked paprika)

½ teaspoon oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

Pinch of red pepper flakes or cayenne pepper (optional)

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Cubed Sweet Potato

1. Preheat the oven to 400°F. Toss cubed sweet potatoes with oil, salt, pepper and garlic powder. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway through. You can also cook these in your air fryer.

Baked Sweet Potato

1. Preheat the oven to 425°F

2. Use a fork to poke holes into the sweet potatoes, set them in a glass 9”x13” baking dish, and roast for 80-90minutes, or until puffed up and soft inside when pierced with a fork.

3. Split open, butter and place back in the oven for 5 minutes if desired

Taco Meat

1. While the sweet potatoes cook, heat a skillet over medium heat. Add ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-7 minutes.

2. Add taco seasoning: If needed, add a little water for extra moisture.

3. Divide roasted sweet potatoes between four bowls. Top with cooked ground beef, then spoon cottage cheese over each bowl. Add avocado, hot sauce and a drizzle with hot honey and enjoy!