Sweet Potato Taco Bowl + High-Protein Chipotle Cheese Sauce
Serves | 4-6
Sweet Potoato Taco Bowls:
4–6 sweet potatoes
2 lbs ground beef
2 packets taco seasoning
Salt, to taste
Shredded lettuce, optional
High-Protein Chipotle Cheese Sauce:
2 c cottage cheese
2 c shredded cheddar cheese
2–3 chipotle peppers in adobo sauce, depending on heat preference
½ tbsp taco seasoning
Milk, as needed to thin
Optional Garnishes:
Pickled red onions, cilantro, avocado, jalapeños, green onions, lime, salsa or pico de gallo
Directions:
Preheat oven to 425°F. Pierce sweet potatoes with a fork and bake for 45–60 minutes, until tender.
Brown ground beef in a skillet. Drain if needed, then add taco seasoning and prepare according to package directions.
Blend cheese sauce ingredients until smooth, adding milk as needed to thin. Gently warm on the stovetop, stirring frequently, or microwave in short intervals. Avoid overheating to prevent separation.
Split and lightly smash sweet potatoes onto plates. Season with salt, then top with lettuce, beef, warm chipotle cheese sauce, and desired garnishes. Serve!
Notes: We buy our cheese in a block from Costco and shred it in the food processor. Good Culture is our go-to cottage cheese for this sauce.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
