Hot Honey Protein Bowl

These Sweet Potato Taco Bowls with Street Corn Salsa are going to be a new favorite in your home!

Ingredients

For the Taco Beef

• 1 lb ground beef
• 1 packet taco seasoning
• Avocado oil, for cooking

For the Sweet Potatoes

• 2 medium sweet potatoes, peeled and cubed
• Olive oil or avocado oil spray

For the Street Corn Salsa

• 1 can corn, drained
• 1–2 jalapeños, finely diced (optional)
• 2–3 tbsp chopped cilantro
• 1 avocado, cubed
• Juice of 1 lime
• ½ cup cottage cheese
• 3 tbsp cotija cheese
• 1 tsp Tajín (optional)

For Serving

• Hot honey, optional 🌶️🍯

Instructions

1. Cook the sweet potatoes: Toss the cubed sweet potatoes with olive oil or avocado oil spray. Roast or air fry at 400°F until golden brown and tender.
2. Prepare the taco beef: Heat a skillet over medium heat and cook the ground beef until browned and fully cooked. Season with taco seasoning.
3. Make the street corn salsa: In a large bowl, combine the corn, jalapeño, cilantro, avocado, lime juice, cottage cheese, cotija cheese, and Tajín. Stir to combine.
4. Assemble the bowls: Layer the roasted sweet potatoes, taco beef, and street corn salsa.
5. Finish: Drizzle with hot honey if desired for a sweet and spicy finish.

Tip: For an extra creamy salsa, blend the cottage cheese until completely smooth before mixing it into the corn salsa.

Makes 4 servings

• Calories: ~410
• Protein: ~32g
• Carbohydrates: ~42g
• Fat: ~17g
• Fiber: ~8g

These are estimates and can vary depending on the ground beef percentage, taco seasoning, cottage cheese, cotija, and exact size of the sweet potatoes/avocado.