MAKES 4 generous bowls | TAKES 55 minutes, mostly hands off

These made their rounds on the internet not long ago, but are still a hit at home. Crisp-edged sweet potatoes, well-seasoned ground beef and cool cottage cheese finished with a bit of hot honey and avocado.

Ingredients

NutritionSortLoading...
Loading...

4 sweet potatoes, cut in half lengthwise

2 tablespoons olive oil, divided

1 ½ teaspoons kosher salt, divided, plus more to taste

1 ½ pounds lean ground beef

1 small yellow onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

½ teaspoon black pepper

2 cups cottage cheese

Hot honey or chili crisp, for serving

Lime wedges, sliced avocado or cups of guac, and chopped cilantro, optional

Select allAdd

Instructions

1. Heat the oven to 450 F. Place a large rimmed sheet pan in the oven while it heats.

2. Brush the sweet potatoes with 1 tablespoon olive oil and a teaspoon of salt. Place face down on the tray.

3. Roast for about 45 minutes, but keep an eye on them. I didn’t track the time but 45 minutes feels like a good estimate. Once they start to soften, you’re getting close to pulling them from the oven. No need to flip, just leave them face down so the cut-side caramelizes.

4. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes. Add the beef and cook until browned, breaking it into crumbles.

5. Stir in the garlic, chili powder, black pepper and remaining salt. Cook for 2 minutes, adding a splash of water if the spices begin sticking.

6. Divide the sweet potatoes and beef among bowls. Keep your cottage cheese and avocado toppings separate so you can microwave the containers without having hot cottage cheese and avocado.

MAKE AHEAD Store the potatoes, beef and cottage cheese separately for up to 4 days. Reheat the potatoes and beef before adding the cold cottage cheese and garnishes.