Hot Honey Beef Taco Bowl

Method

1. 1

   Heat the oven to 180 °C.

2. 2

   Cut 800 g sweet potato into cubes. Spread on a tray, drizzle with oil and season with paprika, garlic powder and salt. Roast for about 20 minutes.

3. 3

   Fry 500 g minced beef with oil, paprika, garlic powder, cumin and salt until cooked through. Add 2 tbsp tomato purée and 1 dl water and let it fry together for a few minutes.

4. 4

   Make a pico de gallo: chop 200 g tomatoes, 1 red onion and 1 coriander plant, and mix in a bowl with the juice of 1 lime. Season with salt and pepper to taste.

5. 5

   Hot sauce: mix 2 tbsp honey, 2 tsp water and 1 tsp chilli flakes in a bowl. Microwave for about 20 seconds and stir.

6. 6

   Slice 2 avocados for serving, half an avocado per portion.

7. 7

   Serve the sweet potato, mince and pico de gallo in a bowl, topped with half an avocado, a generous dollop of cottage cheese and a little hot sauce.