Inspired by a client's discussion about sweet potatoes for weight loss, these bowls feature roasted sweet potatoes topped with a savory blend of lean ground beef, mild Italian sausage, taco seasoning, and fresh vegetables.
1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Roast 2-3 sweet potatoes: poke holes all around them with a fork before covering the skin with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for an hour to an hour and a half, depending on how thick the potatoes are.
3. Prep veggies: dice one bell pepper, thinly slice half a red onion, mince garlic, and chop green onions.
4. On medium-high heat, cook your 97% lean ground beef and mild Italian sausage until cooked through. Season with your favorite taco seasoning blend and mix together. Drain the fat and return to the stove. Sauté the diced bell pepper, sliced red onion, and minced garlic for 5 minutes or until the vegetables have softened, then add the cooked meat back into the pan.
5. Take out the cooked sweet potatoes and allow them to cool slightly to touch. Cut one open down the middle with a knife and grab a fork to mash the potato like you would with a baked potato. Season with salt, pepper, and butter and mix well.
6. Top the mashed sweet potato with the ground beef mixture, cottage cheese, a fresh avocado (sliced or diced), red pepper flakes, and thinly sliced green onions. Serve and enjoy.
