Power Protein Bowl

Ingredients

• 7 oz (202 g) 96% lean ground beef
• 9 oz (252 g) sweet potato, about 1 medium, cut in 1-inch (2.5 cm) cubes
• 5 1/2 oz (159 g) broccolini, about 1 bunch
• 4 oz (112 g) 2% cottage cheese, about 1/2 cup
• 2 tsp McCormick taco seasoning (or 1 tsp chili powder plus 1/2 tsp cumin) (optional)
• 1/2 lime, in wedges (optional)
• Avocado oil spray; red pepper flakes, garlic powder, paprika, salt and pepper

How to make it

1. Prep everythingHeat the oven or air fryer to 425°F (220°C). Peel if you like and cut the 9 oz (252 g) sweet potato into 1-inch (2.5 cm) cubes. Trim the dry ends off the 5 1/2 oz (159 g) of broccolini, cut the 1/2 lime into wedges, measure the 2 tsp of taco seasoning and scoop out the 4 oz (112 g) of cottage cheese.
2. Roast the sweet potatoesSpread the cubes on a sheet pan (or in the air fryer basket), spray lightly with avocado oil and season with salt, pepper and paprika. Roast 25 to 30 minutes in the oven or 15 to 18 minutes in the air fryer, shaking once halfway, until the edges are charred and a fork slides in easily.
3. Brown the beefWhile they roast, heat a large 12-inch (30 cm) nonstick skillet over medium-high heat and add the 7 oz (202 g) of ground beef. Break it into small crumbles with a spatula and cook 6 to 7 minutes, until no pink remains and it reads 160°F (71°C).
4. Season the beefStir in the taco seasoning and a splash of water, about 2 tbsp (30 ml). Cook 2 minutes, stirring, until the water is gone and the seasoning coats the meat. Take it off the heat.
5. Blister the broccoliniFor the last 8 to 10 minutes of roasting, add the broccolini to the sheet pan, spray with avocado oil and season with salt, garlic powder and red pepper flakes. Or cook it in a hot skillet over medium-high heat for 4 to 5 minutes. It is done when it is bright green with blistered (lightly blackened and bubbled) spots.
6. Build the bowlSpoon the beef into one side of a bowl and the sweet potatoes and broccolini into the other. Add a big scoop of cottage cheese in the middle, sprinkle with red pepper flakes, and serve with the lime wedges to squeeze over.