USA · Meat Dishes
Cottage Cheese Taco Bowl
Taco-spiced ground turkey, roasted sweet potato cubes, cottage cheese, avocado, and kimchi or pickled red onion.
Ingredients
- sweet potatoes600 g
- lean ground turkey500 g
- cottage cheese200 g
- avocados2 piece
- kimchi or pickled red onion100 g
- olive oil2 tbsp
- taco seasoning1.5 tbsp
- tomato paste1 tbsp
- chili powder1 tsp
- garlic powder0.5 tsp
- smoked paprika0.5 tsp
- salt0.5 tsp
- lime juice1 tsp
- chili flakes0.5 tsp
Method
- 1Preheat the oven to 220°C (425°F). Peel and cut the sweet potatoes into 2 cm cubes. Toss with 1 tablespoon olive oil, garlic powder, smoked paprika, and salt. Spread on a lined baking sheet in a single layer. Roast 25 to 30 minutes, flipping once, until golden and tender.
- 2Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground turkey and break it apart as it cooks. Cook 5 to 7 minutes until no pink remains.
- 3Add the taco seasoning, chili powder, and tomato paste. Stir well and add 3 to 4 tablespoons of water. Cook another 2 minutes until the meat is coated and fragrant. Taste and adjust salt.
- 4Season the cottage cheese: stir in the lime juice and a pinch of the taco seasoning. Leave for 5 minutes — the cottage cheese absorbs the flavor and stops tasting like a neutral blob.
- 5Assemble the bowls: divide the sweet potatoes between four bowls, add a portion of turkey alongside, then a generous scoop of seasoned cottage cheese. Top with half an avocado, sliced, and a portion of kimchi or pickled onion.
- 6Sprinkle with chili flakes. Serve immediately with the components separate so the temperatures stay distinct.