Viral Sweet Potato Cottage Cheese Beef Bowl (Vegetarian Version)
This recipe took the internet by storm, and for good reason. It’s super easy to make, filling, and the perfect balance of sweet and spicy flavors.
The traditional recipe uses beef, so I decided to give it a plant-based upgrade for those that want a meatless version or are trying to cut back on their red meat or saturated fat intake. My version uses crumbled tempeh—a plant-based protein source made from fermented soybeans. It has a hardier texture than tofu and is perfect for crumbling to resemble ground beef.
You don’t want to miss out on this one. It’s got all the protein, fiber, and healthy fats to keep you full and satisfied. This recipe is now one of my go-to’s—hope it becomes one of yours too.
Viral Sweet Potato Cottage Cheese Beef Bowl (Vegetarian Version)
Makes 2 servings
Ingredients:
8 oz tempeh (usually 1 package), crumbled
2 cups sweet potato, chopped (about 1 large or 2 smaller sweet potatoes)
1 cup cottage cheese (love Good Culture)
1 avocado
2 tbsp taco seasoning (I used Siete Foods)
1 tsp garlic powder
2 tbsp olive or avocado oil
1 tsp hot honey + more for topping (I used Mike’s Hot Honey)
Red pepper flakes for topping
s+p
optional: squeeze of lime for topping
Instructions:
Preheat oven to 400 F.
Toss sweet potatoes with 1 tbsp oil, garlic powder, salt and pepper (alternatively you can use leftover taco seasoning) and add to a parchment-lined baking sheet. Bake for 15-20 minutes or until fork tender.
While the sweet potatoes are baking, preheat a non-stick skillet over medium-high heat and add 1 tbsp oil.
Once the oil is hot, add the tempeh, taco seasoning and hot honey. Stir to evenly coat the tempeh and then stir every 1 ½ to 2 minutes until it’s crisped and golden brown.
Build your bowl: add 1/2 of the tempeh, 1/2 of the sweet potatoes, 1/2 cup cottage cheese, and 1/2 an avocado to a bowl. Top with a drizzle of hot honey and red pepper flakes.