Viral Sweet Potato and Cottage Cheese

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Cottage cheese is having its moment, again, but along side ground beef and sweet potato. This is my take on its and its so good.

This clocks in at 450 calories, 40 grams protein, and 33 net carbs. If you are watching carbs closely, you can do it with spaghetti squash, eggplant, or even zucchini or cauliflower. I’ve started running again, so I’ve dialed up my carb content and this was perfect fuel for me.

This is also one of those meals that will keep you full for hours because of the protein, slow digesting carbs, and healthy fats. Great for a high protein meal prep!

Here is how I made it (makes 4 servings)

1.Bake 4 sweet potatoes on a wire rack at 375°F for 60 minutes. Time depends on thickness. These hold up great in the fridge all week.

2.While that’s going, cook 1 lb lean ground beef (I used 93/7) in 1 tbsp olive or avocado oil. Season with salt, pepper, garlic powder, oregano, and sweet paprika—or use a taco seasoning packet if you want it simple.
3.Let the sweet potatoes cool for a couple mins, then slice open and spread apart.

4.Add 1 serving of cottage cheese, 3–4 oz of the cooked beef, 1/3 sliced avocado, finely diced red onion, a handful of cilantro, and your favorite hot sauce or drizzle.

5.I just used my Everyday Cilantro Sauce from page 116 of the cookbook. In a food processor, combine a large handful of fresh cilantro, 2 garlic cloves, 1 jalapeño (seeds removed if you want it milder), the juice of 1 large lime, 2 tablespoons sour cream, 1 tablespoon olive oil, and 1 tablespoon chili lime seasoning. Add a pinch of salt. Process until smooth. Taste and adjust salt, lime, or heat to your liking.

You can top this with anything you want! If you try it, let me know what you think,