Sweet Potato, Beef & Cottage Cheese Bowl with Creamy Sriracha

Ingredients (raw weights)

• 200 g sweet potato, raw
• 4.5 g olive oil, as sold
• 0.5 g black pepper, dry
• 4.8 g onion powder, dry
• 2.3 g chipotle powder, dry
• 1.1 g paprika, dry
• 454 g ground beef 93/7, raw
• 4.5 g olive oil, as sold
• 0.5 g black pepper, dry
• 6.8 g chipotle powder, dry
• 6.9 g onion powder, dry
• 3 g oregano, dried, dry
• 6.8 g paprika, dry
• 160 g lettuce, romaine/cos, raw
• 193 g cottage cheese, fat free, as sold
• 210 g avocado, raw
• 10 g cilantro, raw
• 0.5 g sesame seeds, dry
• 30 g mayonnaise, light, as sold
• 65 g sriracha, as sold
• 30 g vinegar, as sold
• 2.2 g soy sauce, reduced sodium, as sold
• 8 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 10 g lime juice, as sold
• 4 g garlic, raw
• 15 g green onion/scallion, raw
• 0.5 g salt, dry
• onion, raw – no amount given (not in macros)
• sriracha, as sold – no amount given (not in macros)

Steps

1. Toss the finely diced sweet potato with oil and spices and roast at 400F for 22-25 minutes.
2. Brown the beef in oil with the seasonings, breaking it up, for 15-17 minutes until almost crispy.
3. Divide the sweet potato between 4 bowls and add lettuce, cottage cheese, beef, avocado, red onion and cilantro.
4. Mix the mayo, sriracha, vinegar, soy, sweetener, lime, garlic and scallion into a sauce and season.
5. Drizzle with sauce and top with chili flakes and sesame seeds.