Description
A high-protein taco bowl featuring roasted sweet potatoes, seasoned lean ground turkey, and creamy cottage cheese, topped with fresh avocado, kimchi, and pickled red onions.
Ingredients
Scale
- 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1.5 tbsp olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 1 lb lean ground turkey
- 1 tbsp olive oil
- 1 packet taco seasoning
- 3 tbsp water
- 1/4 tsp chili powder
- 0.5 head romaine lettuce, chopped into 1-inch ribbons
- 2.5 cups cottage cheese
- 2 ripe avocados, cubed
- kimchi, to taste
- pickled red onions, to taste
- hot honey, optional
Instructions
- Step 1: Preheat oven to 400°F, toss sweet potato cubes with olive oil, salt, and pepper on a sheet pan, and roast for 35 minutes, stirring halfway through.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, brown the ground turkey, drain excess fat, stir in taco seasoning, water, and chili powder, and simmer for 1-2 minutes.
- Step 3: Chop romaine lettuce into 1-inch ribbons, cube avocados, and prepare the cottage cheese, kimchi, and pickled red onions.
- Step 4: Assemble bowls with a base of romaine lettuce, followed by roasted sweet potatoes, seasoned ground turkey, dollops of cottage cheese, avocado, kimchi, and pickled red onions, then drizzle with hot honey.
Notes
For deeper caramelization, increase oven heat to 425°F for the final 10 minutes of roasting. To meal prep, store cooked components in separate airtight containers for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 475 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: sweet potato taco bowl, cottage cheese, ground turkey, high protein, healthy lunch, meal prep