Beef and Sweet Potato Bowls with Hot Honey

Instructions

1. 1

   Preheat the oven to 220°C/425°F. While it heats, peel the sweet potato and cut into 2 cm cubes, measuring 800 g of peeled flesh. Line a 43 × 33 cm rimmed baking tray with baking parchment.

2. 2

   Toss the sweet potato with the canola oil, salt and black pepper on the tray. Spread in one layer and roast for 25–28 minutes, turning halfway through, until tender in the middle and browned at the edges.

3. 3

   While the potatoes roast, heat a 30 cm nonstick skillet over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it into small pieces, until browned.

4. 4

   Stir the taco seasoning and tomato paste into the beef and cook for 1 minute. Add the water, reduce to medium-low and simmer for 2–3 minutes, stirring, until the beef is coated in a thick sauce and reaches 71°C/160°F on an instant-read thermometer. Cover and keep over the lowest heat until the potatoes are ready.

5. 5

   While the beef simmers, halve and pit the avocado, then scoop out and dice 300 g of flesh.

6. 6

   Divide the roasted sweet potato and beef among four bowls. Top each with 125 g cottage cheese, one-quarter of the avocado and 1 tbsp hot honey. Serve immediately.