Beef and sweet potato bowl

Ingredients

• 200 g93% lean ground beef, raw
• 240 gSweet potato — cut into ½-inch / 1 cm cubes
• 80 gBaby spinach
• 100 g2% cottage cheese
• 8 gOlive oil
• 1 gPaprika
• 1 gGround cumin
• 0.5 gTable salt

Steps

1. 1

   Roast the sweet potato

   Heat the oven to 425°F / 220°C. Toss the sweet potato with half the oil and spread on a baking tray in one layer. Roast for 20–25 minutes, turning once, until fork-tender.

2. 2

   Brown the beef

   Meanwhile, heat the remaining oil in a skillet. Add beef, paprika, cumin and salt. Break into small crumbles and cook for 7–9 minutes until the meat reaches 160°F / 71°C.

3. 3

   Wilt the spinach

   Add spinach and a splash of water to the beef. Stir until the spinach wilts and the meat is moist rather than dry.

4. 4

   Build the bowls

   Divide the sweet potato and beef mixture evenly between two bowls. Add the cottage cheese on the side and serve.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Keep cottage cheese separate when packing leftovers. This version leaves hot sauce and honey out; add flavor only if it suits you.